Results 41 to 50 of about 3,909 (191)

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, Giraldo Toro, Andres, Prades, Alexia   +2 more
core  

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, EarlyView.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
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

Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs

JSFA reports, EarlyView.
Abstract Background Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and
Willy Nelson Kisenyi, Pricilla Marimo, Moses Matovu, Kephas Nowakunda, Ediriisa Mugampoza, Samuel Gafuma, Timothy Omara, Ivan Kiganda   +7 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, Chiola Zayas, Maria Ofelia, Milde, Laura Beatríz   +2 more
core  

Complementary feeding practices of children aged 6-23 months in rural area, Southern-Benin: challenges and opportunities [PDF]

, 2017
Aims: This study aims to provide in-depth knowledge of current infant feeding practices in order to create an evidence base and develop well-targeted strategies to reduce the prevalence of child malnutrition.
Hounhouigan, D.J., Hounkpatin, W.A., Kennedy, G., Mitchodigni, I.M., Ntandou-Bouzitou, G.D., Termote, Céline   +5 more
core   +2 more sources

How Aware Are Consumers of Water Used in Agri‐Food Products? Exploring the Misconception Between the Perceived and the Actual Water Footprint

Sustainable Development, EarlyView.
ABSTRACT Understanding the environmental impact of food production is critical to promoting sustainable consumption patterns. This study explores the gap between consumers' perceived water footprint (PWF) and the actual water footprint (AWF) of selected agri‐food products in Italy, including crop‐ and animal‐based products. A survey conducted through a
Leonardo Agnusdei, Giulio Paolo Agnusdei, Federica De Leo, Pier Paolo Miglietta   +3 more
wiley   +1 more source

Physicochemical characterization, determination of total concentration and estimation of bioaccessible fraction of elements in fruit functional flours

Food Chemistry Advances
The total concentrations and the bioaccessible fractions of macro, micro, and potentially toxic trace elements in fruit functional flours were evaluated using inductively coupled plasma techniques (ICP OES and ICP-MS).
Gabriel di Giovani Belinati, Heloisa Mariano Pedroso de Carvalho, Eduardo Leite de Almeida, Ana Rita de Araújo Nogueira, Alex Virgilio   +4 more
doaj   +1 more source

Mistura para bolo com farinhas de castanha-do-brasil e banana verde. [PDF]

, 2017
A farinha de castanha-do-brasil é rica em proteínas de alto valor biológico e em selênio, enquanto a farinha de banana verde é rica em amido resistente.
CUNHA, C. R. da, MACIEL, V. T., SOUZA, J. M. L. de   +2 more
core  

Content and retention of provitamin a carotenoids following ripening and local processing of four popular Musa cultivars from Eastern Democratic Republic of Congo [PDF]

, 2013
Changes in the concentrations and retention levels of total and individual provitamin A carotenoids (pVACs) during ripening and local processing of the four most popular Musa cultivars of Eastern Democratic Republic of Congo were established through HPLC
Blomme, Guy, Davey, Mark W., Dhuique-Mayer, Claudie, Ekesa, Béatrice, Kimiywe, Judith, Van den Berg, Inge   +5 more
core   +1 more source