Results 101 to 110 of about 147,390 (294)

Elaboration and characterization of green banana flours

, 2020
A farinha de banana verde possui elevada viabilidade de produção e alto teor de amido resistente, por isso é amplamente utilizada na elaboração de barras de cereais, pão e bebidas. A variedade da banana utilizada pode influenciar nas características da farinha, sendo necessários estudos comparativos sobre as cultivares.
Franca, Lorena Galdino da, Holanda, Natálya Vidal de, Carneiro Aguiar, Renata Amanda, Reges, Bianca Mara, Costa, Franciscleudo Bezerra da, Souza, Pahlevi Augusto de, Silva, Alvaro Gustavo Ferreira da, Sales, Giuliana Naiara Barros, Moura, Carlos Farley Herbster   +8 more
openaire   +1 more source

Antioxidant Activity and Inhibition of Carbohydrate Hydrolyzing Enzymes by Underutilized Parts From Some Plant‐Based Foods and Their Effect on Postprandial Hyperglycemia

Food Chemistry International, EarlyView.
The underutilized parts viz: pawpaw seed, banana, plantain, and potato peels showed promising antioxidant and inhibition of α‐amylase and α‐glucosidase activities (IC50 values ≤ 100 μg/mL). Similarly, pawpaw seed, banana, plantain, and potato peels reduced postprandial hyperglycemia in sucrose‐ and maltose‐induced hyperglycemia in rats.
Aminu Mohammed, Buhari Shehu Saidu, Nuhu Aliyu, Michael Peter Simon   +3 more
wiley   +1 more source

Exploring the Nutritional, Phytochemical, and Antibacterial Properties of Green Banana Pulp and Peel: A Comparative Analysis

Health Dynamics
Background: Bananas, esteemed for their nutritional benefits and historical therapeutic use, are a favored fruit among consumers. Paradoxically, the banana peel, a significant by-product of the banana processing industry, is often disregarded and treated
Susmita Chowdhury, Bappa Aich, Arpita Chowdhury, Monsur Ahmad   +3 more
doaj   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

Análise sensorial e nutricional de Brownie com farinha de banana verde

Revista Brasileira de Obesidade, Nutrição e Emagrecimento, 2018
O estudo teve como objetivo realizar análise sensorial e nutricional de brownie elaborado com substituição da farinha de trigo por farinha de banana verde. O mesmo contou com a participação de 200 acadêmicos com idade acima de 18 anos, da Faculdade Campo
Mariana Matos, Simone Carla Benincá, Clorine Borba Zanlourensi, Vania Schmitt   +3 more
doaj  

Flavour Ester Synthesis by Immobilized Lipases: A Research Overview With Industrial Relevance

Flavour and Fragrance Journal, EarlyView.
Research landscape of flavour ester synthesis by immobilized lipases, highlighting enzymatic routes, major research themes and aspects related to industrial relevance, including enzyme reuse, solvent‐free systems, process intensification and scale‐up potential.
Nicole Marasca, Francisco Lucas Chaves Almeida, Rebeca Luana Carneiro, Marcus Bruno Soares Forte   +3 more
wiley   +1 more source

THE INTEGRATION OF AMF INOCULANTS, GREEN MANURE AND ORGANO-MINERAL FERTILIZATION, IN BANANA PLANTATIONS ON CALCIC HAPLIC PHAEOZEMS

Tropical and Subtropical Agroecosystems, 2020
Background. Banana plants require large amounts of nutrients but fertilizer price is restrictive for many farmers, so it is important to develop technologies that support the productivity of banana crops relying on local nutrient sources by enhancing ...
Jaime Enrique Simo, Ramon Antonio Rivera, Luis Alberto Martinez, Gloria Marta Martin   +3 more
doaj  

Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome

Food Biomacromolecules, EarlyView.
Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley   +1 more source

Infestation level of banana fruit fly (Bactrocera musae, Tryon) on Kalapua banana (Musa sp.) in Gazelle Peninsula, Papua New Guinea

Journal of Entomological and Acarological Research
The banana fruit fly (Bactrocera musae Tryon), belonging to the family Tephritidae and subfamily Dacinae, is the main pest of bananas responsible for significant crop losses. In order to monitor the B.
Kari Iamba, Loretta Abraham, Anastasia P. Kawi, Thecla Guaf, Alex Nugi, David Tenakanai   +5 more
doaj   +1 more source

Comparison of physicochemical, rheological, and digestibility properties of starch isolated from plantain (Musa paradisiaca) using different methods

Food Biomacromolecules, EarlyView.
Abstract The present work aimed to evaluate the effect of different isolation methods (distilled water, sodium hydroxide, and potassium metabisulfite) on the properties of plantain starch and compared with flour. It was hypothesized that chemical steeping enhanced yield, techno‐functional properties, and resistant starch without disrupting native ...
Tanvir Ahmed Laskar, Bharati Kumari, Raksha Rani, Nandan Sit   +3 more
wiley   +1 more source