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Ecology of Food and Nutrition Volume 40, 2001 - Issue 4
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Original Articles

Comparison of sensory characteristics of traditional Zimbabwean non‐alcoholic cereal beverages, masvusvu and mangisi with mahewu, a commercial cereal product

Tapiwa Mugochi Department of Biochemistry, University of Zimbabwe, P.O. Box MP167, Mount Pleasant, Harare, Zimbabwe
,
Tony Mutukumira Department of Food Science, University of Zimbabwe, P.O. Box MP167, Mount Pleasant, Harare, Zimbabwe
&
Remigio Zvauya Department of Biochemistry, University of Zimbabwe, P.O. Box MP167, Mount Pleasant, Harare, Zimbabwe Phone: 263 4 30846 Fax: 263 4 30846 E-mail: [email protected]
Pages 299-309 | Received 18 Jun 1999, Accepted 05 Sep 2000, Published online: 31 Aug 2010

Citations (11)

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Yun Xiong, Pangzhen Zhang, Robyn Dorothy Warner, Shuibao Shen & Zhongxiang Fang. (2022) Cereal grain-based functional beverages: from cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features. Critical Reviews in Food Science and Nutrition 62:9, pages 2404-2431.
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Articles from other publishers (10)

Fernanda Cosme, António Inês & Alice Vilela. (2022) Consumer’s acceptability and health consciousness of probiotic and prebiotic of non-dairy products. Food Research International 151, pages 110842.
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Małgorzata Ziarno & Patrycja Cichońska. (2021) Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages. Microorganisms 9:12, pages 2532.
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Kuntal Ghosh, Atanu Adak, Suman K. Halder & Keshab C. Mondal. (2021) Physicochemical Characteristics and Lactic Acid Bacterial Diversity of an Ethnic Rice Fermented Mild Alcoholic Beverage, Haria. Frontiers in Sustainable Food Systems 5.
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Prabhjot Kaur, Gargi Ghoshal & Uttam C. Banerjee. 2019. Preservatives and Preservation Approaches in Beverages. Preservatives and Preservation Approaches in Beverages 69 113 .
Ome Kalu Achi & Naomi U. Asamudo. 2019. Bioactive Molecules in Food. Bioactive Molecules in Food 1527 1558 .
Ome Kalu Achi & Naomi U Asamudo. 2017. Sweeteners. Sweeteners 1 32 .
Rossana Coda, Marco Montemurro & Carlo G. Rizzello. 2017. Yogurt in Health and Disease Prevention. Yogurt in Health and Disease Prevention 183 201 .
Avik Panda, Kuntal Ghosh, Mousumi Ray, Sourav K. Nandi, Saswati Parua (Mondal)Debabrata Bera, Som Nath Singh, Sanjay K. Dwivedi & Keshab C. Mondal. (2016) Ethnic preparation and quality assessment of Chhurpi, a home-made cheese of Ladakh, India. Journal of Ethnic Foods 3:4, pages 257-262.
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Alan J. Marsh, Colin Hill, R. Paul Ross & Paul D. Cotter. (2014) Fermented beverages with health-promoting potential: Past and future perspectives. Trends in Food Science & Technology 38:2, pages 113-124.
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. (2002) Current awareness in flavour and fragrance. Flavour and Fragrance Journal 17:2, pages 156-163.
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