Results 171 to 180 of about 34,014 (229)

Production of novel dried noodles using Chinese chive powder as a natural pigment and nutrient fortifier with fragrance. [PDF]

Food Chem X
Ning X, Zheng X, Liang L, Dai Z, Lu J, Tan M, Chen L, Shi C, Wang L.   +8 more
europepmc   +1 more source

Characterization and potential health benefits of millet flour and banana peel mixtures on rats fed with a high-fat diet. [PDF]

Heliyon
Alshehri AA, Younes NM, Kamel R, Shawir SM.   +3 more
europepmc   +1 more source

Potential of Banana peel extract powder as a promising alternative to antibiotics for treating Salmonella Gallinarum infection in broiler chicks. [PDF]

Poult Sci
Saleem G, Fatima N, Tariq M, Ullah A, Khan BN, Chaman S, Abdel-Maksoud MA, Alamri A, Alabbad AF, Kalmosh FS.   +9 more
europepmc   +1 more source

Comparison of sensory quality perceptions of gluten-free cookies evaluated by celiac and non-celiac people. [PDF]

Front Nutr
Musiienko D, Kouřimská L, Chrpová D.
europepmc   +1 more source

Development of environment-friendly bio-based film with improved performance for food preservation using dialdehyde starch grafted konjac flour. [PDF]

Food Chem X
Zhang X, Li J, Wang H, Zhou X, Xiao L, Wang H.   +5 more
europepmc   +1 more source

Analog Rice Based on Sago and Corn with the Addition of Moringa Leaf (<i>Moringa oleifera</i> L.) Powder as a Nutritional Vehicle for Breastfeeding Women. [PDF]

Foods
Mahendradatta M, Rombe TE, Rahman ANF, Langkong J, Tawali AB, Nadhifa DG.   +5 more
europepmc   +1 more source

Development and Evaluation of Low-Fat Fish and Chicken Nuggets Fortified With Date Seed Powder and Quinoa Flour as Agricultural Dietary Fiber Sources. [PDF]

Food Sci Nutr
Naghdi S, Rezaei M, Kashiri M, Rezaei F, Naseri S, Nourani H, Khakpour Z.   +6 more
europepmc   +1 more source

Development and characterization of gluten-free noodles from whole rice flour and green banana flour

Journal of Agroalimentary Processes and Technologies
The food industry is constantly seeking to identify and valorise new natural and sustainable sources, such as plant powders and unconventional flours, as alternatives to traditional flours.
D. Stoin, Ruth Gal, C. Jianu, M. Poiană, E. Alexa, A. Velciov, D. Moigrădean   +6 more
semanticscholar   +2 more sources

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Development of ternary polymeric films based on cassava starch, pea flour and green banana flour for food packaging.

International Journal of Biological Macromolecules, 2023
The development of alternative materials to replace plastics used in food packaging is an important approach to reducing environmental pollution and minimizing harmful impacts on ecosystems. In this study, biopolymeric films were formulated using cassava starch (Manihot esculenta Crantz), pea flour (Pisum sativum) and green banana flour (Musa sp.) to ...
Eduarda Mueller, T. Hoffmann, Fernanda Raquel Wust Schmitz, Cristiane Vieira Helm, Swarup Roy, S. Bertoli, C. K. de Souza   +6 more
semanticscholar   +3 more sources