Results 31 to 40 of about 3,816 (191)
Optimisation of the post-harvest conditions to produce chocolate aroma from jackfruit seeds [PDF]
, 2017 Jackfruit seeds are an under-utilized waste in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to develop chocolate aroma.
Cabreira Ragazi, Gabriel +6 more
core +1 more source
Journal of the Science of Food and Agriculture, 2022 AbstractBACKGROUNDThe consumption of green banana flour (GBF) products has been linked to reduced glycemic index (GI) and low risk of type 2 diabetes and obesity. The purpose of this study was to investigate the effect of micronization (high‐intensity infrared heating method) on the molecular, microstructure and in vitro starch digestibility of five ...
Minenhle Khoza +2 more
openaire +3 more sources
CAUIM: Amazonian Cassava‐Based Programmable Biocolloid
Advanced Intelligent Systems, EarlyView.Bridging indigenous heritage and computation, this work introduces the usage of cauim, a traditional Amazonian cassava fermented beverage, as a programmable memristive‐like substrate and resistance switching. The material exhibits frequency‐dependent dynamics enabling reconfigurable Boolean logic operations.
Raphael Fortulan +5 more
wiley +1 more source
Nutritional characterization of gluten free non-traditional pasta [PDF]
, 2018 When a food is formulated, its characterization is important from the chemical and biochemical point of view; even more whennon-traditional raw materials are used. Noodles were made with cassava starch and corn flour (4:1), milk, egg, salt and xanthangum.
Chigal, Paola Soledad +2 more
core
SustainabilityFifteen percent of harvested bananas are discarded daily in the Canary Islands at packing houses because of marketing standards, mainly based on their appearance, or are retired to avoid falls in the market price of bananas. This discarded fruit is an environmental issue, and green banana flour (GBF) is an interesting management alternative for it.
Mercedes Martín Lorenzo +4 more
openaire +2 more sources
Food Frontiers, EarlyView.This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain +6 more
wiley +1 more source
Revue des Sciences de la SantéChild malnutrition is a major health and socio-economic challenge in Madagascar, with a rate exceeding the emergency threshold in certain areas like the Boeny Region.
Marie Anita RANDRIAMIHAJA VOHANGY +4 more
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
core
Food Biomacromolecules, EarlyView.Abstract Effects of bioactive components of white variety of Hibiscus sabdariffa (WHS) at 4 regimen and 2 regimen samples without WHS as reference carried out at room temperature for 14 days, with periodical stirring on pasting, antioxidant and solvent retention capacity properties of mature green breadfruit flour were studied.
Bode Daramola
wiley +1 more source
ChemosensorsGreen 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 +6 more
doaj +1 more source