Results 101 to 110 of about 3,816 (191)

Mixed Green Banana (<i>Musa</i> spp.) Pulp and Peel Flour Reduced Body Weight Gain and Adiposity and Improved Lipid Profile and Intestinal Morphology in <i>Wistar</i> Rats. [PDF]

Nutrients
Viana LM, da Silva BP, Rodrigues FSR, Paes LT, Mishima MDV, Toledo RCL, Tako E, Martino HSD, Barros F.   +8 more
europepmc   +1 more source

Effect of Processing, Cultivar, and Crop Year on Volatile Composition in Pulses and Pulse Flours Analyzed by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry. [PDF]

J Food Sci
Ponskhe K, DuBois A, Beaudry R, Hooper S, Cichy K, Mayhew EJ.   +5 more
europepmc   +1 more source

Effects of Banana Flour on Some Physicochemical, Textural, Bioactive, and Sensory Properties of Gluten-Free Cookie. [PDF]

Food Sci Nutr
Karaman K, Pinar H, Ciftci B, Kaplan M.
europepmc   +1 more source

Quality attributes of the developed banana flour: Effects of drying methods. [PDF]

Heliyon, 2023
Alam M, Biswas M, Hasan MM, Hossain MF, Zahid MA, Al-Reza MS, Islam T.   +6 more
europepmc   +1 more source

A Comprehensive Review on Recent Advances in Plant Flour-Based Edible Tableware. [PDF]

Int J Biomater
Roy S, Pillai ARS, Madhumita M, Joshi R, Zhang W, Shankar S.   +5 more
europepmc   +1 more source

Linking Colorimetric Variation with Non-Volatile and Volatile Components of Carob Flour. [PDF]

Foods, 2023
Antoniou C, Kyriacou MC, Kyratzis AC, Rouphael Y.   +3 more
europepmc   +1 more source

An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products. [PDF]

Foods
Benvenutti L, Moura FM, Zanghelini G, Barrera C, Seguí L, Zielinski AAF.   +5 more
europepmc   +1 more source

The impact of postharvest research [PDF]

While research on the improvement of agricultural production has received considerable attention and funding, until recently postharvest activities have not attracted much attention from international research organizations. However, there is an emerging
Goletti, Francesco, Wolff, Christiane
core  

Investigation of Flavor and Functional Properties of Diverse Yellow Pea Ingredients for Pan Bread Applications. [PDF]

J Food Sci
Goertzen AD, Ryland D, Shariati-Ievari S, Pitura K, Bourré L, Asavajaru P, Rajagopalan N, Samaranayaka AGP, Polley B, Bhowmik P, Aliani M.   +10 more
europepmc   +1 more source

Bio-Accessibility of Phenolic Compounds from Green Banana-Fortified Bread During Simulated Digestion and Colonic Fermentation. [PDF]

Molecules
Bashmil YM, Dunshea FR, Appels R, Suleria HAR.   +3 more
europepmc   +1 more source