Results 151 to 160 of about 3,816 (191)

Enhancing prebiotic, antioxidant, and nutritional qualities of noodles: A collaborative strategy with foxtail millet and green banana flour. [PDF]

PLoS One
Farzana T, Abedin MJ, Abdullah ATM, Reaz AH, Bhuiyan MNI, Afrin S, Satter MA.   +6 more
europepmc   +1 more source

Evaluation of gluten-free noodles formulated with germinated Proso and barnyard millets: studies on process optimization for structural and functional integrity. [PDF]

Food Chem X
Bhavadharani PV, Gurumoorthi P.
europepmc   +1 more source

Extraction, Characterization, and Antimicrobial Ability of Chitosan and Edible Oil From Ugandan Winged Termites. [PDF]

Food Sci Nutr
Khadijah B, Ahmad Khan A, Sarbini SR, Abid A.   +3 more
europepmc   +1 more source

Soya and other leguminous crops [PDF]

, 2015
Nieuwelink, Joke, Nieuwenhuis, Rienke
core  

Effect of green banana and pineapple fibre powder consumption on host gut microbiome. [PDF]

Front Nutr
Chong CW, Liew MS, Ooi W, Jamil H, Lim A, Hooi SL, Tay CSC, Tan G.   +7 more
europepmc   +1 more source

Modulation of Physical and Thermal Properties in Wild Banana (Musa balbisiana Colla) Seed Powder by Moisture Variations. [PDF]

Int J Food Sci
Meghwal M, Lekhwar C, Kumar Y, Kumar V, Suhag R, Prabhakar PK.   +5 more
europepmc   +1 more source

Comprehensive nutritional compositions of traditional dishes from five Saudi regions using Elizabeth Stewart Hands and Associates Food Processor software. [PDF]

Front Nutr
Basaqr R, Bakr ES, Ibrahim Y, Bujan Y, Alqasimi K, Aljaadi A.   +5 more
europepmc   +1 more source

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Physicochemical characteristics of green banana flour and its use in the development of konjac‐green banana noodles

Journal of Food Science, 2020
Abstract Asian noodles typically have high glycemic index, and an unbalanced diet heavily laden with carbohydrates has been linked to weight gain and obesity. Shirataki noodles from Japan is made from konjac glucomannan (KGM) and water and is ...
Ashley Hui Min, Yu, Pui Yeu, Phoon, Grace Cui Fang, Ng, Christiani Jeyakumar, Henry   +3 more
openaire   +2 more sources

Physical and biochemical properties of green banana flour

Plant Foods for Human Nutrition, 1993
Banana flour prepared from two cooking banana varieties, namely 'Alukehel' and 'Monthan', were evaluated for their physical and biochemical characteristics. The yields of flour averaged 31.3% for 'Alukehel' and 25.5% for 'Monthan'. The pH of the flour ranged from 5.4 to 5.7. The bulk density and particle size distribution were also measured.
S, Suntharalingam, G, Ravindran
openaire   +2 more sources

THE PREPARATION OF CUPCAKES FROM GREEN BANANA FLOUR

The Journal of Agriculture of the University of Puerto Rico, 1977
THE PREPARATION OF CUPCAKES FROM GREEN BANANA ...
null E. J. Rodríguez-Sosa, null I. Beauchamp de Caloni, null O. Parsi-Ros, null M. A. González   +3 more
openaire   +1 more source