Results 91 to 100 of about 1,009 (171)

Fully Biobased Composite from Lignocellulosic Plantain Waste with Potential Use in the Manufacture of Lollipop Sticks

Polysaccharides
Lollipop sticks were developed with fully biobased materials made of different plantain by-products, using extrusion processing followed by hot compression molding. The thermoplastic matrix was constituted of flour and starch from plantain bunch pulp and
Juan Pablo Castañeda-Niño, Lina Gisselth Ospina-Aguilar, Yean Carlos Zapata-Diaz, Robin Octavio Zuluaga-Gallego, Johanna Andrea Serna-Jiménez, José Fernando Solanilla-Duque, Emilio Pérez-Pacheco, Jose Herminsul Mina-Hernandez   +7 more
doaj   +1 more source

Development and Performance Analysis of Integrated Plantain Flour Processing Machine

International Journal of Advanced Science and Engineering, 2022
Nwadinobi, C., Esenamunjor, T., Mejeh, K., Ibeh, M.   +3 more
openaire   +2 more sources

Biscuit making potentials of flours from wheat and plantain at different stages of ripeness

Croatian Journal of Food Science and Technology, 2014
The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blends were evaluated. Composite flours were formulated using wheat (white) and plantain flour in ratio 90/101, 80/201, 50/501, 100/0, 90/103, 80/203 and 50/503 at stages
S. A. Oyeyinka, A. T. Oyeyinka, O. R. Karim, K. A. Toyeeb, S. J. Olatunde, A. K. Arise   +5 more
doaj  

Data on physicochemical properties of active films derived from plantain flour/PCL blends developed under reactive extrusion conditions. [PDF]

Data Brief, 2017
Gutiérrez TJ, Alvarez VA.
europepmc   +1 more source

Nutritional and Sensory Evaluation of Yoghurt Incorporated with Unripe False Horn Plantain (Musa paradisiaca var. "apentu"). [PDF]

Int J Food Sci, 2023
Leeward BO, Alemawor F, Deku G.
europepmc   +1 more source

Dietary Intervention with Resistant Starch-Rich Unripe Plantain Flour Restores Gut Microbiome-Metabolome Axis and Ameliorates Type 2 Diabetes in Rats. [PDF]

Foods
Fu J, Liu C, Tu S, Liu H, Liu Z, He W, Dong L, Yi G, Xia Y, Wang J, Sheng O.   +10 more
europepmc   +1 more source

Composition, Functionality, and Use of Plantain Peel (<i>Musa paradisiaca</i>): A Scoping Review. [PDF]

Foods
Peres AP, Puerari C, Beserra BTS, Bento JAC, Morzelle MC, Zeppa G.   +5 more
europepmc   +1 more source

Physicochemical, Functional, Sensory Properties and Willingness to Consume Porridge Made From Composite Flours of Maize, Soybean, and Ripe Plantain. [PDF]

Food Sci Nutr
Otoo GS, Kizzie-Hayford N, Dadzie RG, Seidu-Larry S, Gyimah CA, Geraldo V, Kaburi SA, Lamptey FP, Adade I, Ampofo-Asiama J.   +9 more
europepmc   +1 more source

Physicochemical, Nutritional, and Antinutritional Properties of Pretreated Pulp and Whole Fruit Flours From a Plantain-Like Hybrid (<i>CARBAP K74</i>) and a Plantain Landrace (<i>Batard</i>) at Different Post-Harvest Ripening Stages. [PDF]

Food Sci Nutr
Takam Ngouno A, Kendine Vepowo C, Fangueng Kamgo D, Boutaleb S, Hornick JL, Scippo ML, Ngoh Newilah GB, Douny C.   +7 more
europepmc   +1 more source

Influence of Banana Genotype on Polyphenol Content and Starch Digestibility of Unripe Flours. [PDF]

Foods
Agama-Acevedo E, Solis-Mariano AL, Altamirano-Monico SM, Zárate-Córdova VL, Bello-Perez LA.   +4 more
europepmc   +1 more source