Scientific and practical justification of the use of non-traditional raw materials in the technology of pancakes for dietary nutrition

Autor: N. M. Yushchenko, Yu. V. Shevchuk

Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 26, Iss 101, Pp 20-25 (2024)

Today, diseases that cause intolerance to food ingredients in the composition of traditional food products are spreading rapidly in the civilized world. Therefore, the current direction of scientific research is the scientific and practical substanti

Externí odkaz: https://doaj.org/article/06622d004f4b4b25afe2fca768f2423e

Prebiotic potential of green banana flour: impact on gut microbiota modulation and microbial metabolic activity in a murine model

Autor: Ga Hyeon Baek, Yu-Jeong Kim, Yukyung Lee, Suk-Chae Jung, Hwi Won Seo, Jun-Seob Kim

Publikováno v: Frontiers in Nutrition, Vol 10 (2023)

IntroductionGreen banana flour can be used as a prebiotic due to its ability to promote gut health and provide several health benefits. In this study, we investigated whether feeding mice green banana flour at different doses would alter intestinal m

Externí odkaz: https://doaj.org/article/d28b5e43d7d4486bbb2e515edd5e8f85

Impact of drying methods on banana flour in the gluten-free bread quality

Autor: Guadalupe-Moyano, Verónica ^{a, b}, Palacios-Ponce, A. Sócrates ^a, Rosell, Cristina M. ^{c, d}, Cornejo, Fabiola ^{a, ∗}

Publikováno v: In LWT 1 October 2022 168

Dual enzyme treatment strategy for enhancing resistant starch content of green banana flour and in vitro evaluation of prebiotic effect

Autor: Das, Mohan ^a, Rajan, Nithin ^a, Biswas, Pritha ^b, Banerjee, Rintu ^{a, ∗}

Publikováno v: In LWT 15 April 2022 160

Green Banana Flour Technology: from Raw Material to Sensory Acceptance of Products Made with Green Banana Flour in the Brazilian Scenario

Autor: Hebert Teixeira Cândido, Yasmine Ohanna Toledo Marzullo, Magali Leonel

Publikováno v: Brazilian Archives of Biology and Technology, Vol 66 (2022)

Abstract Brazil is a major producer of bananas, being the world's fourth-largest producer. The fruit is a source of minerals and vitamins and, when green, has a high content of resistant starch. Among the possibilities of processing, green banana flo

Externí odkaz: https://doaj.org/article/3a59ffd039254bab8bdef5090201a5c7