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Estudio bibliográfico de las potenciales aplicaciones de la cáscara de banano (Musa paradisiaca) en la industria alimentaria y no alimentaria.
(Escuela Superior Politécnica de Chimborazo, 2022-11-30)
The objective of the present bibliographic research is to demonstrate the potential use of banana
peel (Musa paradisiaca) in the food and non-food industry by collecting data from different
authors as a result of their ...
Efficiency of boron application in an Oxisol cultivated with banana in the Central Amazon.
(Anais da Academia Brasileira de Ciências, Rio de Janeiro, v. 82, n. 4, p. 1137-1145, Dec. 2010., 2011)
Nutritional potential of green banana flour obtained by drying in spouted bePotencial nutricional da farinha de banana verde obtida por secagem em leito de jorro
(Sociedade Brasileira de FruticulturaBrasilSBF, 2014)
Caracterização, digestibilidade in vitro do amido e potencial funcional in vivo das farinhas da polpa, casca e mista de banana prata verdeCharacterization, in vitro starch digestibility and in vivo functional potential of ‘Prata’ green banana pulp and peel flours, and their mixture
(Universidade Federal de ViçosaCiência e Tecnologia de Alimentos, 2022)
Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions
(ELSEVIER SCIENCE BV, 2009)
The objective of this research was to verify the effect of drying conditions on thermal properties and resistant starch content of green banana flour (Musa cavendishii). The green banana flour is a complex-carbohydrates ...
Economical Method for the Production of Flour from Green PlantainsTítulo en español.
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1963)
Análise sensorial de produtos elaborados a base de partes não convencionais de frutas
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em alimentosUTFPR, 2014-08-05)
It's great food waste in Brazil and an alternative that has been applied over the years is the complete use of food, especially fruits and vegetables. The unconventional parts of these foods generate culinary preparations ...