Results 161 to 170 of about 1,413 (202)

Exploring cultural, social, and biological factors influencing obesity onset in two racial-ethnic groups in Quibdó, Colombia. [PDF]

J Nutr Sci
Castro-Prieto PA, Molano-Moreno D, Lucumí DI.   +2 more
europepmc   +1 more source

In Vitro Regeneration of Anchote (<i>Coccinia abyssinica</i> (Lam.) Cong) Using "Bulla" (<i>Ensete ventricosum</i> (Welw.), Cheesman) as an Alternative Gelling Agent. [PDF]

ScientificWorldJournal
Shibabaw D, Yigezu ZD.
europepmc   +1 more source

NIRS chemometrics for rapid nutritional profiling of vegetable pea (Pisum sativum L.) germplasm. [PDF]

Sci Rep
Thirumalai M, Sharma VK, Tripathi K, Rajkumar S, Wankhede DP, Bollinedi H, Joshi T, Bhardwaj R, Chand Rana J, Riar A.   +9 more
europepmc   +1 more source

Retail Food Environment in an Urban Resettlement Colony of Delhi: A Community-Based Cross-Sectional Study. [PDF]

Indian J Community Med
Seth AK, Krishnan A, Nongkynrih B, Bairwa M.   +3 more
europepmc   +1 more source

Potential of Plantain Pseudostems (Musa AAB Simmonds) for Developing Biobased Composite Materials. [PDF]

Polymers (Basel)
Castañeda-Niño JP, Mina Hernandez JH, Solanilla Duque JF.   +2 more
europepmc   +1 more source

Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour [PDF]

International Journal of Biological Macromolecules, 2016
Biological macromolecules such as starches of different amylaceous sources have been used in the formulation of edible films. However, there are few studies aimed at evaluating edible and intelligent films with response to pH changes from natural pigments, this despite the importance of these materials.
Tomy J Gutierrez, Lucia Fama
exaly   +5 more sources

Esterified plantain flour for the production of cookies rich in indigestible carbohydrates

Food Chemistry, 2019
The role of raw plantain flour (RPF) and its citric acid (CA)-esterified counterpart (EPF) on the carbohydrate nutritional properties of cookies was investigated. Cookies were elaborated with commercial wheat flour (CWF), RPF, EPF, or a CWF-EPF blend, and assessed for composition, starch digestibility, texture and sensory properties.
Luis A BELLO-PÉREZ, Juscelino Tovar, Mario M Martinez   +2 more
exaly   +5 more sources

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Kinetics of moisture absorption by plantain flour

Journal of Food Engineering, 2000
Abstract The influence of temperature and relative humidity on the rate of absorption of moisture by plantain flour was investigated. The temperatures used were 32°C, 37°C, 42°C and 45°C and relative humidities 58%, 75%, 84% and 90%. Both variables influenced the moisture absorption behaviour of the flour.
P.N.T. Johnson, J.G. Brennan
openaire   +1 more source