Report on feasibility of banana waste valorization
(odnośnik otworzy się w nowym oknie)
An expository document discussing the feasibility and impact of banana waste valorisation, current practises applied for utilisation and potential cost-effective intergraded approaches to banana waste valorisation (Month 4).
Report on banana flavouring variability
(odnośnik otworzy się w nowym oknie)
D.2.3: Report on banana flavouring variability: An expository document discussing the qualitative and quantitative variability of volatile profiles as a function of banana varieties and stages of ripeness (Month 16).
CRTF technology evaluation report
(odnośnik otworzy się w nowym oknie)
D.2.1: CRTF technology evaluation report: An expository document discussing the potential benefits/limitations of CRTF technology for the selective extraction of natural banana aroma compounds from banana by-products and waste streams (pulp and peel) in a concentrated liquid form (Month 11).
Report on feasibility of whey valorization
(odnośnik otworzy się w nowym oknie)
D.1.2: Report on feasibility of whey valorisation: An expository document discussing the feasibility and impact of whey valorisation, current practises applied for utilisation and potential cost-effective intergraded approaches to whey valorisation (Month 4).
Market analysis
(odnośnik otworzy się w nowym oknie)
D.6.1: Market analysis: Research information related to the consumers’ preferences on fermented whey-based products enriched with natural raw materials from banana industry (Month 8).
Research papers discussed during network meetings.
(odnośnik otworzy się w nowym oknie)
D8.1: Research papers discussed during network meetings (Month 12, 24)
Dissemination of results at the open seminar
(odnośnik otworzy się w nowym oknie)
Report on microbial diversity in natural microflora of whey
(odnośnik otworzy się w nowym oknie)
D.4.1: Report on microbial diversity in natural microflora of whey: An expository document discussing microbial diversity in natural microflora of whey and their potential use as starter cultures for the production of fermented whey-based products (Month 9).
Preliminary mapping of banana varieties and processes, experimental design and sampling plan for WP5.
(odnośnik otworzy się w nowym oknie)
D.3.1: Preliminary mapping of banana varieties and processes, experimental design and sampling plan (Month 4).
Physical and physicochemical data report
(odnośnik otworzy się w nowym oknie)
D.3.2: Physical and physicochemical data report: A report of physical and physicochemical data will be produced required for conducting the sustainability study in WP5 (Month 8).
