Results 51 to 60 of about 3,816 (191)

Elaboration and characterization of green banana flours

, 2020
A farinha de banana verde possui elevada viabilidade de produção e alto teor de amido resistente, por isso é amplamente utilizada na elaboração de barras de cereais, pão e bebidas. A variedade da banana utilizada pode influenciar nas características da farinha, sendo necessários estudos comparativos sobre as cultivares.
Franca, Lorena Galdino da, Holanda, Natálya Vidal de, Carneiro Aguiar, Renata Amanda, Reges, Bianca Mara, Costa, Franciscleudo Bezerra da, Souza, Pahlevi Augusto de, Silva, Alvaro Gustavo Ferreira da, Sales, Giuliana Naiara Barros, Moura, Carlos Farley Herbster   +8 more
openaire   +1 more source

Healthcare Professional Survey on Complementary Feeding and Allergy Prevention in High‐ Versus Low‐Risk Infants: An EAACI Task Force Report

Allergy, EarlyView.
ABSTRACT Complementary feeding (CF) influences infants' long‐term dietary preferences, growth, and food allergy (FA) risk. However, guidance given to families and the implementation of FA prevention guidelines by healthcare professionals (HCPs) remain unclear.
Emilia Vassilopoulou, Sophia Tsabouri, Stefania Arasi, Anna Comotti, Gregorio Paolo Milani, Klaudia Ryczaj, Carlo Agostoni, Ioannis Pagkalos, Berber Vlieg‐Boerstra, Chrystopherson Gengyny Caballero‐Lopez, Gavriela Feketea, Anna Nowak‐Wegrzyn, Susanne Halken, Burcin Beken, Montserrat Alvaro‐Lozano, Ines Padua, Mattia Giovannini, George Du Toit, Alberto Alvarez‐Perea, Roberto Berni Canani, Diego Peroni, Marina Pérez‐Gordo, Mohamed H. Shamji, Ludger Klimek, Ioana Agache, Elena Camelia Berghea, Franziska Roth‐Walter, Cevdet Ozdemir, Peter Smith, Liam O’ Mahony, Rosan W. Meyer, Carina Venter   +31 more
wiley   +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  

Lily Transcription Factors LlPLATZ1 and LlMYB4 Orchestrate the Homeostasis of Heat Stress Responses via Antagonistic Regulation of LlHSF24

Plant Biotechnology Journal, EarlyView.
ABSTRACT Heat stress significantly damages crop yield and quality. PLATZ (PLANT A/T‐RICH SEQUENCE‐AND ZINC‐BINDING PROTEIN) transcription factors play pivotal roles in plant growth, development, and environmental stress responses. While the functions of PLATZ members in response to drought and salt stress are well characterised, their roles in heat ...
Xue Gong, Jun Xiang, Ziwei Liao, Tian Zhang, Liping Ding, Qianqian Fang, Nianjun Teng, Ze Wu   +7 more
wiley   +1 more source

Technological use of green banana flour with shell (Musa AAB) as a fat susbtitute for meat models

Innotec, 2014
Green banana flour with shell was evaluated as fat substitute for meat products. Unripe plantains were dried in a hot air dryer (70 °C) and milled by a hammer mill to obtain two flours with different mesh sizes (HF, HG).
Yorleny Araya-Quesada, Alejandra Morales-Torres, Lea Wexler, Pedro Vargas-Aguilar   +3 more
doaj  

Making banana chips and flour [PDF]

, 2014
This guide describes different s methods of making chips and flour from ...
Technical Centre for Agricultural and Rural Cooperation
core  

Advancements and Challenges in the Production of Biosurfactants: A Path Toward Sustainable Surfactant Alternatives

ChemBioEng Reviews, Volume 13, Issue 1, February 2026.
Microorganisms generate versatile biosurfactants with a wide range of uses. Although cost issues still exist, industrial interest is growing because to the advantages of sustainability, which are enhanced by genetic engineering; life cycle evaluation is crucial for scalable, environmentally responsible production.
Lavanya M., Rishabh Agarwala
wiley   +1 more source

Functional and Nutraceutical Properties of Protein and Polyphenols Extracted From Agro‐Industrial Waste: A Comprehensive Review

eFood, Volume 7, Issue 1, February 2026.
The article underscores the promising future perspectives of utilizing agro‐industrial waste, envisioning sustainable production processes, and meeting the increasing demand for environmentally friendly and health‐promoting products. ABSTRACT The growing imperative for increased food production has propelled an example alteration in the perception of ...
Fakhar Islam, Ali Imran, Areesha Ahmed, Faiyaz Ahmed, Musarrat Rasheed, Amar Shankar, Neeraj Khare, Swati Sharma, Rutaba Nadeem, Abdela Befa Kinki   +9 more
wiley   +1 more source

Functional and Organic Foods in Enhancing the Oral and Dental Health and Hygiene—A Comprehensive Review

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Functional and organic foods contain effective and bioactive compositions. Organic foods and foods enriched with phytochemicals provide promising oral health. Functional foods and beverages in the diet can control and treat oral illnesses ABSTRACT Maintaining oral and dental hygiene, it is significantly related to individuals' quality of life as well ...
Elahe Aleebrahim‐Dehkordi, Ahmad Sheibaninia, Abdolah Ghasemi Pirbalouti   +2 more
wiley   +1 more source

Major physicochemical and antioxidant changes during peach-palm (Bactris gasipaes H.B.K.) flour processing [PDF]

, 2012
Introduction. Several studies have demonstrated that food processing affects nutrients such as bioactive compounds, protein, starch, fat, fiber, minerals and antioxidant capacity.
Pineda Castro, María Lourdes, Pérez, Ana Mercedes, Rojas-Garbanzo, Carolina, Vaillant, Fabrice   +3 more
core   +1 more source