Reasoned opinion on the modification of the existing MRLs for pymetrozine in lamb`s lettuce and beans (with pods) [PDF]
, 2012 <p>In accordance with Article 6 of Regulation (EC) No 396/2005, the Netherlands, herewith referred to as the evaluating Member State (EMS), received an application from LTO Groeiservice to modify the existing MRLs for pymetrozine in lamb`s lettuce ...
European Food Safety Authority
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Physicochemical evaluation of cooking and dessert bananas (Musa sp.) varieties [PDF]
, 2014 In México, banana (Musa sp.) varieties are used for human consumption as well as for traditional medicine, but the literature lacks information on local diversity and functional justification for their use.
Agama-Acevedo, Edith +5 more
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A community resource persons’ training guide: improving food and nutrition security through banana-based farming systems and foods [PDF]
, 2017 The information in this manual was selected following gaps identified at community level through focus group discussions and household surveys. The guide first describes what food security implies, it then goes on to give basic concepts on nutrition, i.e.
Bergh, I. van den +5 more
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Green banana flour extrusion process: Antioxidant and structural properties
Biotechnology in the Agricultural and Agroindustrial SectorUna de las alternativas viables para aprovechar el banano verde de rechazo que no cumple con los parámetros de calidad para ser exportado, consiste en transformarlo en harina, sin embargo, es necesario evaluar los cambios en las propiedades fisicoquímicas, antioxidantes y estructurales porque estos resultados son insumos importantes para dar soporte a ...
Manjarres Pinzon, Katherine +4 more
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Sensory and nutritional analysis of brownie with green banana flour
, 2018 Lo studio mirava a eseguire un'analisi sensoriale e nutrizionale del brownie ottenuto sostituendo la farina di frumento con la farina di banana verde. Lo stesso ha visto la partecipazione di 200 accademici di età superiore ai 18 anni, della Faculdade Campo Real, a Guarapuava-PR.
Matos, Mariana +3 more
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Propiedades físico-químicas y funcionales de los bananos de postres, plátanos de cocción y FHIA híbridos : Preferencia varietal de los consumidores en Colombia [PDF]
, 2008 23 Variétés de Musa sp. de différents groupes génétiques (banane dessert et bananes à cuire, hybrides FHIA) consommées en Colombie on été décrites. Les caractéristiques physiques et morphologiques des fruits entiers ou pelés (Poids du régime, du raquis ...
Diaz, Alberto +6 more
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HONEY BREADS MADE WITH FLOUR OF DIFFERENT VARIETIES OF GREEN BANANA
Demetra, 2017 Objetivou-se desenvolver pães de mel com farinhas de banana verde cozida de duas variedades: prata (FBVCP) e nanicão (FBVCN), caracterizando-os física, química, físico-química e sensorialmente. As polpas de banana verde cozidas foram desidratadas em estufa ventilada a 65ºC/20 h e moídas, obtendo assim as Farinhas de Banana Verde Cozida.
Maria Cristina Jesus Freitas +3 more
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Gluten-free noodles made with non- traditional flours: nutritional and sensory characteristics [PDF]
, 2013 Los productos farináceos sin gluten son formulados con harinas y/o almidones refinados y generalmente aportan bajas cantidades de proteínas, minerales y fibra.
Bassett, Maria Natalia +3 more
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Revista Facultad Nacional de Agronomía MedellínGreen banana flour (GBF) stands out as a promising raw material for agribusiness due to its techno-functional and nutritional properties. In this study, the characterization of flour obtained from rejected green bananas (Musa acuminata AAA, cv. Cavendish) produced in the department of Magdalena, Colombia, located north of the country on the Caribbean ...
Nelly Sánchez-Mesa +4 more
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