Results 11 to 20 of about 146,236 (200)

Green Banana Flour Technology: from Raw Material to Sensory Acceptance of Products Made with Green Banana Flour in the Brazilian Scenario

Brazilian Archives of Biology and Technology, 2022
Brazil is a major producer of bananas, being the world's fourth-largest producer. The fruit is a source of minerals and vitamins and, when green, has a high content of resistant starch. Among the possibilities of processing, green banana flour has gained
Hebert Teixeira Cândido, Yasmine Ohanna Toledo Marzullo, Magali Leonel   +2 more
doaj   +4 more sources

Feasibility Study for Production of Green Banana Flour in a Spray Dryer

Chemical Engineering Transactions, 2013
The green banana biomass is a component that can be industrially applied to a wide variety of foods because don’t interfere in the sensory attributes of others ingredients and has functional properties, especially the presence of resistant starch.
R. Oi, J.C.C. Santana, E.B. Tambourgi, D. Moraes Junior   +3 more
doaj   +2 more sources

The Potency of Tryptophan Compound in a Combination of Bali Green Banana (Musa acuminata Colla) and Java Pineapple (Ananas comosus L. Merr) Extract and Its Opportunities as a Suppressive Self-behavior from Natural Ingredient [PDF]

BIO Web of Conferences, 2022
The Bali green banana is commonly given as additional food for babies and the elderly, because of its high nutritional value and safe for digestion.
Purnawati Susy, Putu Wrasiati Luh, Bagus Jaya Lesmana Cokorda   +2 more
doaj   +1 more source

Physicochemical, Structural, and Digestive Properties of Green Banana Starch from Five Chinese Mutant Banana Species. [PDF]

Foods
This study provides a comprehensive analysis of the physicochemical, structural, and functional properties of starches extracted from five distinct banana varieties. The starches were labeled as follows: ‘Nan Tian Huang’ starch (NS), ‘Da jiao’ starch (DS), ‘Gui jiao’ starch (GS), ‘Gong jiao’ starch (OS), and ‘Hong jiao’ starch (HS).
Yuan D, Zhang Y, Chen X, Xu F, Zhu K, Wang J, Zhang Y.   +6 more
europepmc   +4 more sources

Lactose-free dulce de leche with different concentrations of green banana biomass [PDF]

Brazilian Journal of Food Technology, 2022
The production and consumption of dulce de leche is one of the most important sweets in the Mercosul Region. However, recent studies have shown consumers’ interest for healthier food and no lactose products, hence creating a demand for this study aims to
Manoela Alano Vieira, Graciele de Oliveira Kuhn, Milene Marquezi, Luciana Senter, Eliane Maria Zandonai Michielin, Ieda Rottava, Franciele Pozzebon Pivetta, Ana Caroline Perotti Albani   +7 more
doaj   +1 more source

Physicochemical Characteristics, Microstructure and Health Promoting Properties of Green Banana Flour. [PDF]

Foods, 2021
This study aimed to investigate the proximate composition, mineral content, functional properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (DPPH, FRAP) of green banana flour (GBF) cultivars grown in South Africa.
Khoza M, Kayitesi E, Dlamini BC.
europepmc   +6 more sources

Profiling of Phenolic Compounds of Fruit Peels of Different Ecotype Bananas Derived from Domestic and Imported Cultivars with Different Maturity

Horticulturae, 2022
Banana is one of the most produced and consumed fruits in the world and its fruit peel accounts for about 40% of the total fresh quantity of ripe fruit, which is usually regarded as waste and poses serious environmental hazards.
Jing Zhang, Yongfen Wang, Baoming Yang, Yongping Li, Lina Liu, Weie Zhou, Si-Jun Zheng   +6 more
doaj   +1 more source

Measurement of banana green life [PDF]

Fruits, 2008
Introduction. Le protocole vise a mesurer la duree de stockage potentielle de la banane, et a determiner l'âge physiologique du fruit. Le principe, les principaux avantages, le materiel vegetal requis, le temps necessaire aux mesures et les resultats escomptes sont presentes. Materiel et methodes.
Chillet, Marc, De Lapeyre de Bellaire, Luc, Hubert, Olivier, Mbéguié-A-Mbéguié, Didier   +3 more
openaire   +2 more sources

The Effects of administration of different parts of banana (Musa cavendish) fruit extracts and peel powder on the oxidative/antioxidative characteristics and some mineral concentrations in neonatal dairy calves [PDF]

The Iranian Journal of Veterinary Science and Technology, 2020
The present study examined the effects of overripe banana (Musa cavendish) pulp and green banana peel extract and powder on oxidants/antioxidants parameters and some minerals in Holstein dairy calves.
Nafiseh Keivani Rad, Mehrdad Mohri, Hesam A. Seifi, Alireza Haghparast   +3 more
doaj   +1 more source

Health Benefits of Green Banana Consumption: A Systematic Review. [PDF]

Nutrients, 2019
Despite the growing demand for green banana (GB) products, there is no review study regarding their potential health benefits. We aimed to compare the health benefits among different GB products by a systematic review. We researched six electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, and Google Scholar) from inception to ...
Falcomer AL, Riquette RFR, de Lima BR, Ginani VC, Zandonadi RP.   +4 more
europepmc   +5 more sources