Results 51 to 60 of about 23,248 (160)
, 2010 Welcome! Herein you will find the recipes from the CAFE 2010 evening classes and a little bit more. Mexican soul food (Gloria Fernandez), Philippine cuisine (Betsy Engle), German pastries (Angela Dirks-Eicken), zucchini and chicken in all forms and ...
Munsell, Marsha, Ulz, June
core
Sustainable Development, EarlyView.ABSTRACT Understanding the environmental impact of food production is critical to promoting sustainable consumption patterns. This study explores the gap between consumers' perceived water footprint (PWF) and the actual water footprint (AWF) of selected agri‐food products in Italy, including crop‐ and animal‐based products. A survey conducted through a
Leonardo Agnusdei +3 more
wiley +1 more source
Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours [PDF]
Journal of Food Science and Technology, 2011 The present study was envisaged to investigate the effect of green banana (GBF) and soybean hulls flours (SHF) on the physicochemical characteristics, colour, texture and storage stability of chicken meat nuggets. The addition of GBF and SHF in the nugget formulations was effective in sustaining desired cooking yield and emulsion stability besides ...
Vinay, Kumar +4 more
openaire +2 more sources
Future Foods, 2022 In this work, unripe green banana flour (UGBF) was dried by using Refractance window (RW) drying and Hot Air (HA) oven drying, and various properties were evaluated. The water activity of RW and HA dried UGBF was 0.28 ± 0.05 and 0.39 ± 0.07, respectively.
Subhanki Padhi, Madhuresh Dwivedi
doaj +1 more source
Banana plantain functional properties evaluation during water cooking processes: a NIRS original assay and perspectives [PDF]
, 2015 Starch is the major component of edible banana at green stage of maturity, and is well-known to highly contribute to its functional properties. Among others, methods based on near-infrared spectroscopy (NIRS) have already been successfully applied to ...
Gibert, Olivier +2 more
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Using Local Expert Knowledge to Measure Prices: Evidence From a Survey Experiment in Vietnam
Review of Development Economics, EarlyView.ABSTRACT Many countries lack spatially disaggregated consumer price data needed to estimate real inequality and spatial patterns of poverty. Such data are especially absent in poor countries where weak infrastructure and high transport costs create large price variation over space.
John Gibson, Trinh Le
wiley +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4951-4961, June 2026.Abstract BACKGROUND There is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development.
Leonara Martins Viana +5 more
wiley +1 more source
A novel approach for resistant starch production from green banana flour using amylopullulanase
LWT, 2022 Abstract The present article emphasizes on improving the intrinsic content of resistant starch % in green banana flour through enzymatic intervention. The enzyme amylopullulanase has been selected for the study because of its bifunctional properties that are specifically acting on α 1–4 and α 1–6 glycosidic linkages present in the starch molecule. To
Mohan Das +3 more
openaire +1 more source
Food Agricultural Sciences and Technology (FAST), 2023 The flour made from green bananas contains a lot of resistant starch and can be used in the baking and confectionery sectors as a fiber source to create functional foods like functional cakes.
Suminya Teeta +4 more
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