Results 31 to 40 of about 23,248 (160)

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

Animals, 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, Concepta McManus, Cristiane Batista Salgado, Paula Gabriela da Silva Pires, Heloisa Alves de Figueiredo Sousa, Edilsa Rosa da Silva, Vinícius Machado dos Santos   +6 more
doaj   +1 more source

Physical and proximate analysis of green banana cake premix flour

IOP Conference Series: Earth and Environmental Science, 2020
Abstract Green banana cake is a traditional cake from South Sulawesi, Indonesia. This cake is made from “Raja” banana wrapped in a mixture of wheat flour, rice flour, coconut milk, sugar, and food coloring. Weighing the raw material in making the dough of green banana cake takes approximately 30-45 minutes, therefore we need a green ...
A N F Rahman, M Bilang, L N Ikawati
openaire   +1 more source

Optimization of Convective Tray-Drying Process Parameters for Green Banana Slices Using Response Surface Methodology and Its Characterization

Journal of Food Quality, 2022
Green banana (Musa spp.) is a significant source of starch (resistant starch ∼50%), phenolics and flavonoid compounds, and minerals (K, Mg, Zn, and Fe).
Meenatai Kamble, Anurag Singh, Sukh Veer Singh, Ajay Chinchkar, Sunil Pareek   +4 more
doaj   +1 more source

Dietary Supplementation with Soluble Plantain Non-Starch Polysaccharides Inhibits Intestinal Invasion of Salmonella Typhimurium in the Chicken [PDF]

, 2014
Soluble fibres (non-starch polysaccharides, NSP) from edible plants but particularly plantain banana (Musa spp.), have been shown in vitro and ex vivo to prevent various enteric pathogens from adhering to, or translocating across, the human intestinal ...
A Alnaqdy, A Cencic, A Currie, A Kato, A Tahoun, Alastair J. M. Watson, Anne-Marie Salisbury, Barry J. Campbell, BC Yang, Bryony N. Parsons, C Austin, C Casteleyn, Carol L. Roberts, CL Roberts, CL Roberts, CR Braden, D Mohnen, David O'Brien, DF Gray, F Piras, FJ Gormley, GS Withanage, H Kitagawa, Hannah L. Simpson, HM Martin, HN Englyst, HV Murugkar, J Willamil, JH Lee, Johan D. Söderholm, Jonathan M. Rhodes, Jonathan M. Williams, JS Lim, K Van Deun, KG Steube, L Chappell, L Heres, LT Sunkara, M Dick-Perez, M Dubois, MA Jepson, MA Jones, MA O'Neill, Michael Hensel, MJR Clark, Niamh O'Kennedy, P Flanagan, P Perrone, P Sansonetti, PA Barrow, Paul Wigley, PEW Morrissey, PR Watson, R Merle, RP Ferraris, S Keely, SC Fry, SD de Oliveira, SL Gardner, SM Bueno, Stephen C. Fry, Suzie Humphrey, WA Awad, YO Fasina, ZA Popper, Åsa V. Keita   +65 more
core   +6 more sources

Design and validation of a nutritional recipe for a snack made of green banana peel flour (Musa paradisiaca)

Brazilian Journal of Food Technology, 2021
This study aims to design and validate a nutritional recipe for a snack made of Green Banana (Musa paradisiaca) Peel Flour (GBPF) and to assess the nutritional composition and microbiological quality of the flour. Banana peel, a food industry by-product,
Camila Acosta-Coello, Almendra Parodi-Redhead, María Luisa Medina-Pizzali   +2 more
doaj   +1 more source

The sensory acceptance of fibre-enriched cereal foods:a meta-analysis [PDF]

, 2015
Improved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects of fibre fortification (or modified ingredients) on sensory acceptability of baked cereal foods (bread, cookies ...
Brennan, Charles S., Grigor, John M., Hutchings, Scott C., Rowlands, David S.   +3 more
core   +3 more sources

Addition of green banana flour to instant noodles: rheological and technological properties [PDF]

Ciência e Agrotecnologia, 2011
Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The objective was to develop instant noodles (IN) with functional properties by adding 10% green banana flour (GBF), and determine the effect of this on the dough rheological properties. Noodles were obtained through sheeting, steaming and frying process. The
Vernaza, Maria Gabriela, Gularte, Márcia Arocha, Chang, Yoon Kil   +2 more
openaire   +3 more sources

Functional properties and in vitro starch digestibility of infrared‐treated (micronized) green banana flour

Journal of the Science of Food and Agriculture, 2022
AbstractBACKGROUNDThe consumption of green banana flour (GBF) products has been linked to reduced glycemic index (GI) and low risk of type 2 diabetes and obesity. The purpose of this study was to investigate the effect of micronization (high‐intensity infrared heating method) on the molecular, microstructure and in vitro starch digestibility of five ...
Minenhle Khoza, Eugenie Kayitesi, Bhekisisa C Dlamini   +2 more
openaire   +3 more sources

Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome

Food Biomacromolecules, EarlyView.
Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley   +1 more source

Total and resistant starch from foodstuff for animal and human consumption in Costa Rica

Current Research in Food Science, 2020
Starchy ingredients are a key source of carbohydrates and have an essential role in a healthy diet. Starch amount in foodstuffs is paramount as it allows diet professionals to base their formulations on scientific data.
Graciela Artavia, Carolina Cortés-Herrera, Fabio Granados-Chinchilla   +2 more
doaj   +1 more source