The comparative study between the pure grapejuice and the grape juice based on a concentrate.

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dc.contributor.authorBenmedjkoune, Hassina
dc.contributor.authorSafar, Ouiza
dc.date.accessioned2019-06-16T09:38:15Z
dc.date.available2019-06-16T09:38:15Z
dc.date.issued2015
dc.description89 p. : ill. ; 30 cm. (+ CD-Rom)en
dc.description.abstractThe grape is a fruit very nutritious grown in Algeria. Yet it is not available all year because of its seasonal nature. Thatis why it seems interesting to keep this fruit in several forms (dry raisin, pure grape juice, concentrated grape juice, nectar and wine) to make grape and its derivatives available throughout the year on the local market. We have studiedand compared two grape juices one is pure and the other based on a concentrated of grape white. The two juices were submitted to differentphysicochemicalanalyses. With regard to sensory analysis, pure grape juice is more appreciated by consumers and tasting jury which gives thepure grape juice the ability to compete with several products on the market including grape juice based on a concentrated. Finally, results of the microbiological analysis for both juices are in accordance with a norm.en
dc.identifier.citationSpecialty : science of vineen
dc.identifier.urihttps://dspace.ummto.dz/handle/ummto/4242
dc.language.isoenen
dc.publisherUniversité Mouloud Mammerien
dc.subjectJuiceen
dc.subjectPhysicochemical analysisen
dc.subjectMicrobiological analysisen
dc.subjectOrganoleptic analysisen
dc.titleThe comparative study between the pure grapejuice and the grape juice based on a concentrate.en
dc.typeThesisen

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Département des Sciences Agronomiques