Results 81 to 90 of about 34,014 (229)

Elaboration and characterization of green banana flours

, 2020
A farinha de banana verde possui elevada viabilidade de produção e alto teor de amido resistente, por isso é amplamente utilizada na elaboração de barras de cereais, pão e bebidas. A variedade da banana utilizada pode influenciar nas características da farinha, sendo necessários estudos comparativos sobre as cultivares.
Franca, Lorena Galdino da, Holanda, Natálya Vidal de, Carneiro Aguiar, Renata Amanda, Reges, Bianca Mara, Costa, Franciscleudo Bezerra da, Souza, Pahlevi Augusto de, Silva, Alvaro Gustavo Ferreira da, Sales, Giuliana Naiara Barros, Moura, Carlos Farley Herbster   +8 more
openaire   +1 more source

Sustainable Design of Microbiorefineries from Cassava and Rejected Banana Coupled with Renewable Energy in Colombia

Chemical Engineering Transactions, 2023
Interest in decentralized small-scale biorefining has increased due to the economical, ecological, and social benefits that these alternative business models possibly bring, especially to developing countries.
Jose Pertuz, Eduardo Sanchez, Karina Ojeda   +2 more
doaj   +1 more source

Home Drying of Foods [PDF]

, 1984
PDF pages ...
Humphrey, Katherine J. T., Klippstein, Ruth N.   +1 more
core  

Lily Transcription Factors LlPLATZ1 and LlMYB4 Orchestrate the Homeostasis of Heat Stress Responses via Antagonistic Regulation of LlHSF24

Plant Biotechnology Journal, EarlyView.
ABSTRACT Heat stress significantly damages crop yield and quality. PLATZ (PLANT A/T‐RICH SEQUENCE‐AND ZINC‐BINDING PROTEIN) transcription factors play pivotal roles in plant growth, development, and environmental stress responses. While the functions of PLATZ members in response to drought and salt stress are well characterised, their roles in heat ...
Xue Gong, Jun Xiang, Ziwei Liao, Tian Zhang, Liping Ding, Qianqian Fang, Nianjun Teng, Ze Wu   +7 more
wiley   +1 more source

Advancements and Challenges in the Production of Biosurfactants: A Path Toward Sustainable Surfactant Alternatives

ChemBioEng Reviews, Volume 13, Issue 1, February 2026.
Microorganisms generate versatile biosurfactants with a wide range of uses. Although cost issues still exist, industrial interest is growing because to the advantages of sustainability, which are enhanced by genetic engineering; life cycle evaluation is crucial for scalable, environmentally responsible production.
Lavanya M., Rishabh Agarwala
wiley   +1 more source

Banana Flour Adulteration Key Marker Unravelled by Inductively Coupled Plasma Optical Emission Spectrometry Assisted by Chemometric Tools

Chemosensors
Green banana flour has been gaining prominence as a functional food due to its high nutritional value and health benefits. However, its increasing commercialization has also raised concerns about adulteration, which can compromise both product quality ...
Silvio Luiz Fernandes Júnior, Paula Mothé Gonçalves, Diego Barros Batista, Aderval S. Luna, Fernanda Nunes Ferreira, Licarion Pinto, Jefferson Santos de Gois   +6 more
doaj   +1 more source

'Self-help which ennobles a nation': development, citizenship, and the obligations of eating in India's austerity years [PDF]

, 2015
In the years immediately following independence, India's political leadership, assisted by a network of civic organizations, sought to transform what, how, and how much Indians ate.
Siegel, Benjamin
core   +1 more source

Quality assessment and sensory evaluation of green banana starch enriched instant noodles

Applied Food Research
In this study, instant noodles (INs) were prepared by partially replacing wheat flour with green banana starch, which has a functional ingredient called resistant starch (RS).
Md. Faridul Islam, Shariful Islam, Md. Abdus Satter Miah, Mohammad Nazrul Islam Bhuiyan, Nusrat Abedin, Md. Mahmudul Hassan Mondol, Sayeda Sultana, Khan Md. Murtaja Reza Linkon   +7 more
doaj   +1 more source

Workshop report: Strategies for improving livelihoods through RTB postharvest technologies [PDF]

, 2013
The need to define more specific plans for achieving the objectives of the CGIAR Research Program on Roots, Tubers and Bananas (RTB) brought together a broad range of stakeholders from 18-22 February 2013 to attend a workshop at CIAT Headquarters in Cali,
Dufour, Dominique
core  

Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient [PDF]

, 2017
The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with high nutritional value.
Doporto, María Cecilia, Garcia, Maria Alejandra, Sacco, Fernanda, Viña, Sonia Zulma   +3 more
core   +2 more sources