Results 1 to 10 of about 33,945 (191)

Prebiotic potential of green banana flour: impact on gut microbiota modulation and microbial metabolic activity in a murine model [PDF]

open access: yesFrontiers in Nutrition, 2023
IntroductionGreen banana flour can be used as a prebiotic due to its ability to promote gut health and provide several health benefits. In this study, we investigated whether feeding mice green banana flour at different doses would alter intestinal ...
Ga Hyeon Baek   +6 more
doaj   +3 more sources

Antimicrobial Coating Based on Tahiti Lemon Essential Oil and Green Banana Flour to Preserve the Internal Quality of Quail Eggs [PDF]

open access: yesAnimals, 2023
This study evaluated the microbiological and internal quality of quail eggs stored for 21 days at room temperature (29.53 ± 1.36 °C) after being coated with green banana flour and Tahiti lemon essential oil (GBF/TAH). One hundred and sixty-two quail eggs
Gabriel da Silva Oliveira   +6 more
doaj   +3 more sources

The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions [PDF]

open access: yesPlants
Functional foods are currently receiving increasing popularity in diet modification. Green bananas contain far more dietary fiber (DF) and resistant starch (RS) than mature bananas.
Yasmeen M. Bashmil   +5 more
doaj   +3 more sources

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

open access: yesFoods, 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 ...
Minenhle Khoza   +2 more
doaj   +3 more sources

Phytochemical profile and in vitro evaluation of cassava (Manihot esculenta Crantz) foliage as ruminant feed with/without green banana flour [PDF]

open access: yesScientific Reports
Cassava (Manihot esculenta Crantz) is a crucial crop in tropics and subtropics, primarily cultivated for its tuber. However, its foliage is rich in protein and can supply essential elements for ruminants.
Mohamed Rashid   +4 more
doaj   +3 more sources

Green Banana Flour Contributes to Gut Microbiota Recovery and Improves Colonic Barrier Integrity in Mice Following Antibiotic Perturbation [PDF]

open access: yesFrontiers in Nutrition, 2022
Green banana flour (GBF) is rich in resistant starch that has been used as a prebiotic to exert beneficial effects on gut microbiota. In this study, GBF was evaluated for its capacity to restore gut microbiota and intestinal barrier integrity from ...
Ping Li   +6 more
doaj   +3 more sources

The Effect of Bread Fortification with Whole Green Banana Flour on Its Physicochemical, Nutritional and In Vitro Digestibility [PDF]

open access: yesFoods, 2020
The use of Whole Green Banana Flour (WGBF) in bread production may be a strategy to improve the nutritional profile of bread, but the extent of improvement may depend on the processing conditions of the flour.
Amir Amini Khoozani   +3 more
doaj   +3 more sources

Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties. [PDF]

open access: yesFoods, 2021
This study demonstrates a scenario of industrial reformulation by developing muffins that resemble store-branded ones and testing the possibility of reformulating them using inulin and green banana flour (GBF).
Harastani R   +4 more
europepmc   +2 more sources

Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream [PDF]

open access: yesFood Technology and Biotechnology, 2015
In the present study, possible eff ects of the addition of banana flour at different mass fractions (1 and 2 %) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and ...
Filiz Yangılar
doaj   +2 more sources

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

open access: yesBrazilian 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   +2 more
doaj   +2 more sources

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