Results 221 to 230 of about 10,853 (263)

Antioxidant compounds from bananas (Musa Cavendish)

Food Chemistry, 2002
The antioxidant compounds from commercial bananas, Musa Cavendish, were studied. One of the antioxidants, gallocatechin, was identified in the banana. The gallocatechin was isolated (using HPLC) from the banana peel extract, which showed strong antioxidant activity.
Shinichi Someya, Yumiko Yoshiki, Kazuyoshi Okubo   +2 more
openaire   +1 more source

Macro-propagation of dwarf Cavendish banana

Research on Crops, 2017
Effect of growing media on macro-propagation of dwarf Cavendish banana was studied in an experiment conducted during 2012 to 2014 at the Farm, Department of Horticulture, Assam Agricultural University, Jorhat, Assam. The experiment was laid out in completely randomized design with three replications under ploy house condition.
Sudeshna Baruah, Utpal Kotoky, Kaushik Das   +2 more
openaire   +1 more source

Odour-active compounds in banana fruit cv. Giant Cavendish

Food Chemistry, 2013
Application of solid-phase microextraction, simultaneous distillation-extraction and liquid-liquid extraction, combined with GC-FID, GC-MS, aroma extract dilution analysis, and odour activity value were used to analyse volatile compounds from banana fruit cv. Giant Cavendish and to estimate the most odour-active compounds.
Jorge A, Pino, Yanet, Febles
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DEVELOPMENT AND ACCEPTABILITY OF FLOUR FROM GREEN CAVENDISH BANANA (MUSA ACUMINATA CAVENDISH) AND ITS POTENTIAL PRODUCT

Cognizance Journal of Multidisciplinary Studies, 2023
Green Cavendish banana is a variety of banana (Musa acuminata Cavendish) that is harvested while still unripe and green, commonly used for cooking or processing into various food products.This study aimed to develop bread made from green Cavendish banana (Musa acuminata Cavendish) flour as the raw material.
Rombide, Decebeth B., Gibertas, Edwin E.
openaire   +1 more source

Osmotic Dehydration of Banana (Dwarf Cavendish) Slices

Journal of Agricultural Engineering (India), 2001
Osmotic dehydration of banana slices (Dwarf Cavendish) was studied at five levels each of temperature 25°C, 35°C, 45°C, 55°C and 65°C, solution to sample ratio 1, 3,5, 7 and 9; and concentration of sugar solution 40, 50, 60, 70 and 80° Brix. A modified second order rotatable design was adopted for three factors each at five levels.
null Abhijit Kar, null Pitam Chandra, null Rajender Parsad, null DVK Samuel, null DS Khurdiya   +4 more
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Utilization of Out-of-specification Unripe Cavendish Banana [Musa acuminata (AAA)] as Banana Powder

Philippine Journal of Science, 2023
Around 5–20% of the total banana crop in the Philippines is rejected because it does not meet the specifications for export as fresh fruit. This study aimed to utilize the out-of-specification unripe Cavendish banana of local exporters into banana powder. The effects of different pre-drying treatments such as blanching time and concentrations of citric
Monica Manalo, Maria Elsa Falco, Rosela Gomez, Kristine Ann dela Cruz, Pete Maverick Nicole Estudillo, Joanna Marie Ramos, Bienvenido Flores, Christian Niamey Cortado   +7 more
openaire   +1 more source

High Content of Dopamine, a Strong Antioxidant, in Cavendish Banana

Journal of Agricultural and Food Chemistry, 2000
A strong water-soluble antioxidant was identified in the popular commercial banana Musa cavendishii. It is dopamine, one of the catecholamines. For suppressing the oxygen uptake of linoleic acid in an emulsion and scavenging a diphenylpicrylhydrazyl radical, dopamine had greater antioxidative potency than glutathione, food additives such as butylated ...
K, Kanazawa, H, Sakakibara
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Carbon footprint of a Cavendish banana supply chain

The International Journal of Life Cycle Assessment, 2013
Purpose Bananas are one of the highest selling fruits worldwide, and for several countries, bananas are an important export commodity. However, very little is known about banana’s contribution to global warming. The aims of this work were to study the greenhouse gas emissions of bananas from cradle to retail and cradle to grave and to assess the ...
Erik Svanes, Anna K. S. Aronsson
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Physical Properties of Starch from Cavendish Banana Fruit

Starch - Stärke, 1982
AbstractStarch was isolated from green Cavendish bananas after sodium hydroxide treatment, and its physical properties as they affected its potential acceptance as a food ingredient were measured and compared with those of corn, waxy corn, waxy corn diphosphate, acetylated waxy corn diphosphate, potato, and tapioca starches.
L.‐H. Ling, E. M. Osman, J. B. Fernandes, P. J. Reilly   +3 more
openaire   +1 more source

Fusarial Wilt of Cavendish Bananas in Taiwan

Plant Disease, 1986
Historical account of the outbreak of Fusarial wilt on Cavendish bananas since 1967; race identification; disease control measures; and progress and prospects.
openaire   +1 more source