Results 61 to 70 of about 146,236 (200)

Quality assessment and sensory evaluation of green banana starch enriched instant noodles

Applied Food Research
In this study, instant noodles (INs) were prepared by partially replacing wheat flour with green banana starch, which has a functional ingredient called resistant starch (RS).
Md. Faridul Islam, Shariful Islam, Md. Abdus Satter Miah, Mohammad Nazrul Islam Bhuiyan, Nusrat Abedin, Md. Mahmudul Hassan Mondol, Sayeda Sultana, Khan Md. Murtaja Reza Linkon   +7 more
doaj   +1 more source

Attractiveness of host banana leaf materials to the banana weevil, Cosmopolites sordidus in Ghana for development of field management strategies [PDF]

, 2018
The banana weevil, Cosmopolites sordidus, has been frequently cited as the most challenging constraint to banana and plantain production, particularly in small-scale (smallholder) farming.
Abagale, Alpizar, Anonymous, Bakke, Bartlet, Beauhaire, Birkett, Braimah, Braimah, Braimah, Bruce, Budenberg, Budenberg, Butkewich, Cerda, Froggatt, Giblin-Davis, Gold, Gold, Gold, Gold, Gold, Jaffe, Jayaraman, Landon, Leskey, Leskey, Maddrell, Ndiege, Ndiege, Oehlschlager, Ostmark, Palanichamy, Perez, Phillips, Price, Ravi, Reddy, Reddy, Rhino, Sahayaraj, Sahayaraj, Schmitt, Tinzaara, Tinzaara, Tinzaara, Tumuhaise, Van Tol, Vega, Wadhams, Waterhouse, Weissling, Welter   +52 more
core   +4 more sources

Physicochemical and Nutritional Characterization of Green Banana Flour from Discarded Cavendish Bananas

Sustainability
Fifteen percent of harvested bananas are discarded daily in the Canary Islands at packing houses because of marketing standards, mainly based on their appearance, or are retired to avoid falls in the market price of bananas. This discarded fruit is an environmental issue, and green banana flour (GBF) is an interesting management alternative for it.
Mercedes Martín Lorenzo, Ana Piedra-Buena Díaz, Carlos Díaz Romero, Elena M. Rodríguez-Rodríguez, M. Gloria Lobo   +4 more
openaire   +2 more sources

Obtention of esterified green banana flour with lactic acid [PDF]

Revista Brasileira de Pesquisa em Alimentos, 2015
<p>The aim of this study was to produce green banana flour, modify it through esterification with lactic acid (2.5%) at 110ºC, and utilize it as a parcial substitute of fat in bakery products. It was evaluated the percentage of lactilo formation, apparent viscosity, solubility and swelling power, paste clarity, retrogradation and specific volume ...
Mariana Oliveira, Larissa Rocha Dos Santos, Franciele Leila Giopato Viel, Manuel Salvador Vicente Plata-Oviedo   +3 more
openaire   +1 more source

Cooking Banana Consumption Patterns in the Plantain-growing Area of Southeastern Nigeria [PDF]

Tropicultura, 2001
Cooking bananas (Musa spp., ABB genome) were intro-duced into Southeastern Nigeria by the International Institute of Tropical Agriculture (IITA) in the mid-1980s as an interim measure to reduce the incidence of black sigatoka disease (caused by the ...
Tshiunza, M., Lemchi, J., Onyeka, U., Tenkouano, A.   +3 more
doaj  

Nutritional potential of green banana flour obtained by drying in spouted bed

Revista Brasileira de Fruticultura, 2013
This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) flour obtained by drying in spouted bed, aiming at adding nutritional value to food products.
Carolina Vieira Bezerra, Antonio Manoel da Cruz Rodrigues, Edna Regina Amante, Luiza Helena Meller da Silva   +3 more
doaj   +1 more source

Evidence of the effects of Mycosphaerella leaf spot diseases on fruit quality [PDF]

, 2008
Mycosphaerella leaf spot diseases Sigatoka disease (SD) and Black leaf streak disease (BLSD) are considered as the most severe diseases of bananas for the export market.
Abadie, Catherine, Chillet, Marc, De Lapeyre de Bellaire, Luc, Hubert, Olivier, Mbéguié-A-Mbéguié, Didier, Ngando Essoh Otto, Josué, Ngoh, G.   +6 more
core  

A state-dependent influence of the type-I bursts on the accretion in 4U 1608--52?

, 2014
We investigated the possible feedback of type-I burst to the accretion process during the spectral evolution of the atoll source 4U 1608--52. By fitting the burst spectrum with a blackbody and an adjustable, persistent spectral component, we found that ...
Chen, YuPeng, Ji, Long, Kretschmar, Peter, Li, Jian, Torres, Diego F., Zhang, Shu, Zhang, Shuang-Nan   +6 more
core   +1 more source

Liquid Chromatographic Fluorescence Method for the Determination of Thiabendazole Residues in Green Bananas and Banana Pulp

Journal of AOAC INTERNATIONAL, 1994
Abstract A novel liquid chromatographic method was developed for the determination of thiabendazole (TBZ) residues in whole green bananas and ripe banana pulp. TBZ is extracted from the banana matrix with ethyl acetate, followed by cleanup of extract on a cation-exchange, solid-phase extraction column.
R V, Arenas, N A, Johnson
openaire   +2 more sources

Molecular physiology of banana fruit ripening : improvement of fruit quality [PDF]

, 2008
It is now assumed that the quality of fruit is a complex trait in which a lot of mechanisms are involved, some of them being antagonistic. All of these mechanisms are the results the coercive action of differentially regulated genes.
Mbéguié-A-Mbéguié, Didier
core