Works matching DE "BANANA flour"

Results: 45

Fatty acids composition and rheology properties of wheat and wheat and white or brown rice flour mixture.

Published in:

European Food Research & Technology, 2008, v. 227, n. 5, p. 1543, doi. 10.1007/s00217-008-0877-z

By:

Nada Nikolić;
Niko Radulović;
Goran Nikolić;
Miodrag Lazić;
Zoran Todorovic

Publication type:

Article

Pasting and Nutritional Properties of Three Unripe Banana Species Flours and Acceptability of Pastes Produced from the Flours.

Published in:

Nigerian Journal of Nutritional Sciences, 2024, v. 45, n. 2, p. 145, doi. 10.4314/njns.v45i2.15

By:

Olutoyin, Afolabi Michael;
Omolara, Otegbayo Bolanle;
Adebiyi, Olunlade Babatunde;
Inioluwa, Abiona Oluwapemi;
Dorcas, Alamu Ayomide;
Omolola, Ibitoye Wuraola

Publication type:

Article

THE EFFECT OF UNRIPE BERLIN BANANA FLOUR ON SUPEROXIDE DISMUTASE (SOD) IN DYSLIPIDEMIC RATS.

Published in:

National Nutrition Journal / Media Gizi Indonesia, 2024, v. 19, n. 3, p. 291, doi. 10.20473/mgi.v19i3.291-295

By:

Damayati, Ratih Putri;
Febriyatna, Ayu;
Agustin, Firda

Publication type:

Article

SUGAR CONTENT, CRUDE FIBER CONTENT, ANTIOXIDANT ACTIVITY, AND SENSORY CHARACTERISTICS OF SORGHUM (SORGHUM BICOLOR (L.)MOENCH) SNACK BAR WITH ADDITION OF KLUTUK BANANA (MUSA BALBISIANA COLLA) FLOUR.

Published in:

National Nutrition Journal / Media Gizi Indonesia, 2024, v. 19, n. 1, p. 95, doi. 10.20473/mgi.v19i1.95-106

By:

Setyaningtiyas, Tika;
Fitriyanti, Addina Rizky;
Latrobdiba, Zahra Maharani;
Sya'di, Yunan Kholifatuddin

Publication type:

Article

Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability.

Published in:

Scientia Agropecuaria, 2017, v. 8, n. 4, p. 315, doi. 10.17268/sci.agropecu.2017.04.03

By:

Loza, Angélica;
Quispe, Merly;
Villanueva, Juan;
Peláez, Pedro P.

Publication type:

Article

IMMOBILIZATION OF PROBIOTIC BACTERIA WITH BANANA FLOUR AND EFFECT ON QUALITY OF SYNBIOTIC ICE CREAM AND SURVIVAL UNDER SIMULATED GASTROINTESTINAL CONDITIONS.

Published in:

Carpathian Journal of Food Science & Technology, 2016, v. 8, n. 4, p. 33

By:

Phuapaiboon, Pornpan

Publication type:

Article

Technological use of green banana and birdseed flour in preparing cookies.

Published in:

Acta Scientiarum: Technology, 2015, v. 37, n. 4, p. 423, doi. 10.4025/actascitechnol.v37i4.27200

By:

Sotiles, Anne Raquel;
Mitterer Daltoé, Marina Leite;
de Lima, Vanderlei Aparecido;
Porcu, Ornella Maria;
da Cunha, Mário Antônio Alves

Publication type:

Article

Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch.

Published in:

Journal of Food & Dairy Sciences, 2017, v. 8, n. 10, p. 411

By:

Khalil, Mona M.;
Tabikha, M. M.;
Hosny, M. H.;
Kortam, A. A.

Publication type:

Article

Comparative Study on Properties of Banana Flour, Starch and Autoclaved Starch.

Published in:

Trends in Carbohydrate Research, 2014, v. 6, n. 1, p. 38

By:

Babu, A. Surendra;
Mahalakshmi, M.;
Parimalavalli, R.

Publication type:

Article

Impact of ripening stages of banana flour on the quality of extruded products.

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 9, p. 1541, doi. 10.1111/j.1365-2621.2007.01574.x

By:

Gamlath, Shirani

Publication type:

Article

Development and characterization of gluten-free noodles from whole rice flour and green banana flour.

Published in:

Journal of Agroalimentary Processes & Technologies, 2024, v. 30, n. 4, p. 503, doi. 10.59463/JAPT.2024.2.54

By:

Stoin, Daniela;
Gal, Ruth;
Jianu, Călin;
Poiana, Mariana-Atena;
Alexa, Ersilia;
Velciov, Ariana-Bianca;
Moigradean, Diana

Publication type:

Article

Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes.

Published in:

2017

By:

Segundo, Cristina;
Román, Laura;
Lobo, Manuel;
Martinez, Mario;
Gómez, Manuel;
Román, Laura;
Martinez, Mario M;
Gómez, Manuel

Publication type:

journal article

Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão).

Published in:

2011

By:

Menezes, Elizabete;
Tadini, Carmen;
Tribess, Tatiana;
Zuleta, Angela;
Binaghi, Julieta;
Pak, Nelly;
Vera, Gloria;
Dan, Milana;
Bertolini, Andréa;
Cordenunsi, Beatriz;
Lajolo, Franco;
Menezes, Elizabete Wenzel;
Tadini, Carmen Cecília;
Tribess, Tatiana Beatris;
Dan, Milana Cara Tanasov;
Bertolini, Andréa C;
Cordenunsi, Beatriz Rosana;
Lajolo, Franco M

Publication type:

journal article

In Vitro Colonic Fermentation and Glycemic Response of Different Kinds of Unripe Banana Flour.

Published in:

Plant Foods for Human Nutrition, 2010, v. 65, n. 4, p. 379, doi. 10.1007/s11130-010-0190-4

By:

Menezes, Elizabete;
Dan, Milana;
Cardenette, Giselli;
Goñi, Isabel;
Bello-Pérez, Luis;
Lajolo, Franco

Publication type:

Article

The effect of banana flour as an isotonic drink to maintain hydration status.

Published in:

International Food Research Journal, 2011, v. 18, n. 4, p. 1559

By:

Penggalih, M.H.S.T.;
Gardjito, M.;
Sofro, Z.M.

Publication type:

Article

Quality assessment and consumer acceptability of bread from wheat and fermented banana flour.

Published in:

Food Science & Nutrition, 2016, v. 4, n. 3, p. 364, doi. 10.1002/fsn3.298

By:

Adebayo‐Oyetoro, Abiodun Omowonuola;
Ogundipe, Oladeinde Olatunde;
Adeeko, Kehinde Nojeemdeen

Publication type:

Article

BANANA FLOUR GOES TO MARKET: THE MARKETING PARAMETERS TO INTRODUCE BANANA FLOUR TO THE CONSUMER MARKET.

Published in:

Environmental & Social Management Journal / Revista de Gestão Social e Ambiental, 2024, v. 18, n. 7, p. 1, doi. 10.24857/rgsa.v18n7-047

By:

Suvittawat, Adisak

Publication type:

Article

Pasting and physical properties of green banana flours and pastas.

Published in:

International Food Research Journal, 2018, v. 25, n. 6, p. 2585

By:

Cheok, C. Y.;
Sulaiman, R.;
Manan, N. A.;
Zakora, A. J.;
Chin, N. L.;
Hussain, N.

Publication type:

Article

The study of edible film production from unriped banana flour and riped banana puree.

Published in:

International Food Research Journal, 2016, v. 23, n. 1, p. 95

By:

Jirukkakul, N.

Publication type:

Article

Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours.

Published in:

International Food Research Journal, 2015, v. 22, n. 5, p. 2111

By:

Rosa, C. S.;
Tessele, K.;
Prestes, R. C.;
Silveira, M.;
Franco, F.

Publication type:

Article

Textural and sensorial properties of cookies prepared by partial substitution of wheat flour with unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) flour.

Published in:

International Food Research Journal, 2014, v. 21, n. 6, p. 2133

By:

Norhidayah, M.;
Noorlaila, A.;
Nur Fatin Izzati, A.

Publication type:

Article

Tortilla added with unripe banana and cassava flours: chemical composition and starch digestibility.

Published in:

CyTA: Journal of Food, 2013, v. 11, p. 90, doi. 10.1080/19476337.2012.760653

By:

Aparicio-Saguilan, A.;
Osorio-Díaz, P.;
Agama-Acevedo, E.;
Islas-Hernández, J.J.;
Bello-Perez, L.A.

Publication type:

Article

VALOR NUTRICIONAL E EFEITO DO TRATAMENTO TÉRMICO SOBRE O POTENCIAL ANTIOXIDANTE EM FORMULAÇÕES DE MASSA DE MACARRÃO SEM GLÚTEN.

Published in:

Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2013, v. 24, n. 2, p. 1

By:

HAMACEK, Fabiana Rossi;
DELLA LUCIA, Ceres Mattos;
DA SILVA, Penélope Ramos;
MARTINO, Hércia Stampini Duarte;
PINHEIRO SANT'ANA, Helena Maria;
MOREIRA, Ana Vládia Bandeira

Publication type:

Article

Active Banana Flour Nanocomposite Films Incorporated with Garlic Essential Oil as Multifunctional Packaging Material for Food Application.

Published in:

Food & Bioprocess Technology, 2018, v. 11, n. 6, p. 1199, doi. 10.1007/s11947-018-2089-2

By:

Orsuwan, Aungkana;
Sothornvit, Rungsinee

Publication type:

Article

Viability of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and Lactobacillus casei in fermented milk supplemented with isomalto-oligosaccharides derived from banana flour.

Published in:

Journal of Food & Nutrition Research, 2011, v. 50, n. 2, p. 125

By:

CHOCKCHAISAWASDEE, SUWIMOL;
STATHOPOULOS, COSTAS E.

Publication type:

Article

Fermentation duration 60 hours of kepok banana (Musa paradisiaca Linn) corm produces the best flour quality.

Published in:

EurAsian Journal of Biosciences, 2019, v. 13, n. 2, p. 2349

By:

Saragih, Bernatal;
Erlita, Ita;
Marwati;
Emmawati, Aswita;
Kurniadinata, Odit Ferry

Publication type:

Article

Women with metabolic syndrome improve antrophometric and biochemical parameters with green banana flour consumption.

Published in:

Nutrición Hospitalaria, 2014, v. 29, n. 5, p. 1070, doi. 10.3305/nh.2014.29.5.7331

By:

Tavares da Silva, Sandra;
Araújo dos Santos, Carolina;
Marvila Girondoli, Yassana;
Mello de Azeredo, Luiza;
Fernando de Sousa Moraes, Luís;
Viana Gomes Schitini, Josiane Keila;
de Lima, Mario Flávio C.;
Lopes Assis Coelho, Raquel Cristina;
Bressan, Josefina

Publication type:

Article

Leavening capacity, physicochemical and textural properties of wheat dough enriched with non-commercial unripe banana flours.

Published in:

AIMS Agriculture & Food, 2023, v. 8, n. 4, p. 978, doi. 10.3934/agrfood.2023052

By:

Matidza, Mutshidzi;
Kgatla, Tsietsie Ephraim;
Mashau, Mpho Edward

Publication type:

Article

Crecimiento compensatorio en tilapia Oreochromis niloticus posterior a su alimentación con harina de plátano.

Published in:

Avances en Investigación Agropecuaria, 2009, v. 13, n. 2, p. 55

By:

Delgado-Vidal, F. K.;
Gallardo-Collí, A.;
Cuevas-Pérez, L.;
García-Ulloa, M.

Publication type:

Article

POTENTIAL OF GOROHO BANANA FLOUR AND TANDUK BANANA FLOUR FROM NORTH MALUKU AS ALTERNATIVE FOOD INGREDIENTS.

Published in:

Journal of Agroindustrial Technology / Jurnal Teknologi Industri Pertanian, 2025, v. 35, n. 1, p. 86, doi. 10.24961/j.tek.ind.pert.2025.35.1.86

By:

Muhamad Saleh, Erna Rusliana;
Bahri, Syamsul;
Ibrahim, Abu Rahmat

Publication type:

Article

Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile.

Published in:

Journal of the Science of Food & Agriculture, 2018, v. 98, n. 1, p. 134, doi. 10.1002/jsfa.8447

By:

Carvalho, Vania Silva;
Conti‐Silva, Ana Carolina

Publication type:

Article

EFFECT OF BARLEY, BANANA AND SOYA PROTEIN ISOLATE ON RHEOLOGICAL, MICROSTRUCTURAL AND NUTRITIONAL CHARACTERISTICS OF NORTH INDIAN PAROTTA.

Published in:

Journal of Texture Studies, 2012, v. 43, n. 3, p. 246, doi. 10.1111/j.1745-4603.2011.00334.x

By:

BHARGAVA, SHIPRA;
JYOTHI LAKSHMI, A.;
INDRANI, D.

Publication type:

Article

STUDIES ON PASTING, MICROSTRUCTURE, SENSORY, AND NUTRITIONAL PROFILE OF PASTA INFLUENCED BY SPROUTED FINGER MILLET ( ELEUCINA CORACANA) AND GREEN BANANA ( MUSA PARADISIACA) FLOURS.

Published in:

Journal of Texture Studies, 2010, v. 41, n. 6, p. 825, doi. 10.1111/j.1745-4603.2010.00257.x

By:

KRISHNAN, MURALI;
PRABHASANKAR, P.

Publication type:

Article

Response of broiler chickens to different levels of Kepok banana weevil flour as partial mixture for basal commercial feed.

Published in:

Livestock & Animal Research, 2022, v. 20, n. 2, p. 118, doi. 10.20961/lar.v20i2.59258

By:

Aswandi, Aswandi;
Purwanta, Purwanta;
Sritiasni;
Sudarmi, Nutrania;
Herawati, Maria

Publication type:

Article

Textural properties and characteristics of whole green banana flour produced by air-oven and freeze-drying processing.

Published in:

Journal of Food Measurement & Characterization, 2020, v. 14, n. 3, p. 1533, doi. 10.1007/s11694-020-00402-7

By:

Amini Khoozani, Amir;
Birch, John;
Bekhit, Alaa El-Din Ahmed

Publication type:

Article

Response surface methodology for optimization of gluten-free bread made with unripe banana flour.

Published in:

Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 1652, doi. 10.1007/s11694-019-00082-y

By:

Hernández-Aguirre, M. A.;
Islas-Hernández, J. J.;
Sánchez-Pardo, M. E.;
Rodríguez-Ambriz, S. L.;
Osorio-Díaz, P.

Publication type:

Article

Unripe Banana Flour Produced by Air-Drying Assisted with Ultrasound - Description of the Mechanisms Involved to Enhance the Mass Transfer in Two Approaches.

Published in:

International Journal of Food Engineering, 2017, v. 13, n. 11, p. 1, doi. 10.1515/ijfe-2017-0178

By:

La Fuente, Carla I. A.;
Tadini, Carmen C.

Publication type:

Article

"NUTRIMENTAL, TECHNOFUNCTIONAL AND BIOFUNCTIONAL STUDY OF BANANA FLOUR (MUSA PARADISIACA)".

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, p. 252

By:

MANZANILLA-VALDEZ, M. L.;
VAZQUEZ-ENCALADA, K. S.;
SEGURA-CAMPOS, M. R.

Publication type:

Article

Functional, pasting, nutritional and gluten free muffin making properties of plantain flour.

Published in:

Asian Journal of Dairy & Food Research, 2018, v. 37, n. 4, p. 298, doi. 10.18805/ajdfr.DR-1396

By:

Kaur, Kamaljit;
Singh, Gurinderpal;
Singh, Navdeep

Publication type:

Article

Analysis of liability and protein content of soybean biscuits with Ambon banana as an alternative to emergency food for the elderly.

Published in:

Slovak Journal of Food Sciences, 2022, v. 16, p. 568, doi. 10.5219/1753

By:

Eko Mulyo, Gurid Pramintarto;
Sukowati, Sinta Arwan;
Sulaeman, Agus;
Rahmat, Mamat;
Saleky, Yohannes Wilihelm;
Syarief, Osman;
Fauziyah, Roro Nur

Publication type:

Article

Pasta with Unripe Banana Flour: Physical, Texture, and Preference Study.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. S263, doi. 10.1111/j.1750-3841.2009.01215.x

By:

AGAMA-ACEVEDO, EDITH;
ISLAS-HERNANDEZ, JOSÉ J.;
OSORIO-DÍAZ, PERLA;
RENDÓN-VILLALOBOS, RODOLFO;
UTRILLA-COELLO, RUBÍ G.;
ANGULO, OFELIA;
BELLO-PÉREZ, LUIS A.

Publication type:

Article

The Use of Principal Component and Cluster Analysis to Differentiate Banana Peel Flours Based on Their Starch and Dietary Fibre Components.

Published in:

Tropical Life Sciences Research, 2010, v. 21, n. 1, p. 91

By:

Ramli, Saifullah;
Ismail, Noryati;
Alkarkhi, Abbas Fadhl Mubarek;
Easa, Azhar Mat

Publication type:

Article

PLANTAIN, BANANA AND WHEAT FLOUR COMPOSITES IN BREAD MAKING: PROSPECTS FOR INDUSTRIAL APPLICATION.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2015, v. 15, n. 4, p. 10182, doi. 10.18697/ajfand.71.13330

By:

Adeniji, T. A.

Publication type:

Article

Production of fiber-rich powder by the acid treatment of unripe banana flour.

Published in:

Journal of Applied Polymer Science, 2008, v. 109, n. 1, p. 382, doi. 10.1002/app.28095

By:

Aguirre-Cruz, A.;
Álvarez-Castillo, A.;
Yee-Madeira, H.;
Bello-Pérez, L. A.

Publication type:

Article

Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream.

Published in:

Food Technology & Biotechnology, 2015, v. 53, n. 3, p. 315, doi. 10.17113/ftb.53.03.15.3851

By:

Yangılar, Filiz

Publication type:

Article