Results 201 to 210 of about 34,014 (229)

Green Chemistry in the Synthesis of Pharmaceuticals

Chemical Reviews, 2022
Supratik Kar, Hans Sanderson, Kunal Roy
exaly  

Probabilistic feasibility space of scaling up green hydrogen supply

Nature Energy, 2022
Adrian Odenweller, Falko Ueckerdt, Gregory F Nemet   +2 more
exaly  

Green, Turquoise, Blue, or Grey? Environmentally friendly Hydrogen Production in Transforming Energy Systems

Progress in Energy and Combustion Science, 2022
Matthias Hermesmann, Thomas E Müller
exaly  

In‐vitro digestibility, textural and quality characteristics of ditalini pasta fortified with green banana flour and its type ‐IV modified starch

International Journal of Food Science & Technology, 2022
David Amelia Keran, Paramasivam Suresh Kumar, Subramaniyan Pusphavalli, S. Uma   +3 more
semanticscholar   +1 more source

Rapid spectroscopic method for quantifying gluten concentration as a potential biomarker to test adulteration of green banana flour.

Spectrochimica Acta Part A - Molecular and Biomolecular Spectroscopy, 2021
P. Ndlovu, L. Magwaza, S. Tesfay, R. Mphahlele   +3 more
semanticscholar   +1 more source

HR-MS-based bioactive profiling of green Banana flour and millets-based Murukku snack

Food and Humanity
Tomaly Saha, M. K. Singh, D. C. Rai, Arvind Kumar   +3 more
semanticscholar   +1 more source

STORAGE STABILITY OF GREEN BANANA FLOUR INCORPORATED RESISTANT STARCH RICH FUNCTIONAL MACARONI

Pasta is a major source of carbohydrates; it has been associated with an increased risk of chronic illnesses like diabetes, obesity, and cardiovascular disease. In order to develop macaroni, unripe banana flour was incorporated at the level of 25, 35, 45, and 55%.
openaire   +1 more source

Impact of maturity stages and modification processes on resistant starch and starch properties of green banana flour and its glycaemic response.

International Journal of Biological Macromolecules
Yellapu Rammohan, Thayumanavan Shuprajhaa, Paramasivam Suresh Kumar, V. Vasudevan, M. Sivaprasad, T.N.V.K.V. Prasad, V.N.P. Sivarama Krishna, Y. Sireesha   +7 more
semanticscholar   +1 more source

Effects of inulin and xanthan gum on the physical, digestibility, sensory and nutritional properties of sugar-free green banana flour biscuit [pdf]

Acta Scientiarum Polonorum Technologia Alimentaria
Yi-Lin Lau, C. Siew, Jumardi Rosland, Ai Ling Ho, Yanty Noorzianna Abdul Manaf, Jahurul Haque Akanda, Pei-Teng Chan, Jau-Shya Lee   +7 more
semanticscholar   +1 more source

Nanocellulose, a Versatile Green Platform: From Biosources to Materials and Their Applications

Chemical Reviews, 2018
Audrey Moores, Glenna L Drisko, Clément Sanchez   +2 more
exaly