Results 171 to 180 of about 3,909 (191)

Studies on the formulation of cake using green banana flour

AIP Conference Proceedings, 2021
N. Dhivya Bharathi, Payel Dasgupta, Chitra Devi Venkatachalam   +2 more
openaire   +1 more source

Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages

Foods, 2021
Diego Salazar, Mirari Y Arancibia, Elvira   +2 more
exaly  

Physico-chemical properties and filmogenic aptitude for edible packaging of Ecuadorian discard green banana flours (Musa acuminanta AAA)

Food Hydrocolloids, 2022
Diego Salazar, Mirari Y Arancibia
exaly  

Structural, physicochemical, antioxidant and in vitro digestibility properties of banana flours from different banana varieties (Musa spp.)

Food Bioscience, 2022
Xiuzhu Yu, Shuang-kui Du
exaly  

Green Banana (Musa acuminata AAA) Wastes to Develop an Edible Film for Food Applications

Polymers, 2021
Diego Salazar, Mirari Y Arancibia, Santiago Casado   +2 more
exaly  

Study of unripe and inferior banana flours pre-gelatinized by four different physical methods

Frontiers in Nutrition, 2023
Kexue Zhu
exaly  

STORAGE STABILITY OF GREEN BANANA FLOUR INCORPORATED RESISTANT STARCH RICH FUNCTIONAL MACARONI

Pasta is a major source of carbohydrates; it has been associated with an increased risk of chronic illnesses like diabetes, obesity, and cardiovascular disease. In order to develop macaroni, unripe banana flour was incorporated at the level of 25, 35, 45, and 55%.
openaire   +1 more source

The effect of tropical flours (breadfruit and banana) on structural and technological properties of beef emulsion modeling systems

Meat Science, 2020
Shiqi Huang, Benjamin M Bohrer
exaly  

Survival of Lactobacillus paracasei subsp. paracasei LBC 81 in cottage cheese supplemented with green banana, oat, or chickpea flours during refrigerated storage

Journal of Food Processing and Preservation, 2020
Riccardo Pratesi, Ernandes Rodrigues de Alencar, Wallas Felippe De Souza Ferreira   +2 more
exaly  

Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits

Food Chemistry, 2011
Abbas F M Alkarkhi, AzharMat Mat Easa
exaly