Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Prince Joseph V. Gaban"'
Autor:
Rachel S. Rodulfo, Katherine Ann T. Castillo-Israel, Prince Joseph V. Gaban, Ma. Cristina R. Ilano, Joshua B. Benedicto, Mark Anthony A. Badua, Joel P. Rivadeneira
Publikováno v:
International Journal of Food Science, Vol 2024 (2024)
Ultrasound-assisted extraction of pectin from Saba banana (Musa acuminata x balbisiana (BBB Group) “Saba”) peels produced crude pectin that requires further purification. Two downstream processes (alcohol washing (AW) and acid demethylation (AD))
Externí odkaz:
https://doaj.org/article/2658d4ec8e1740c590256c9946c4c670
Autor:
Paul Alteo A. Bagabaldo, Liezl M. Atienza, Katherine Ann T. Castillo-Israel, Maria Amelita C. Estacio, Prince Joseph V. Gaban, Jonna Rose C. Maniwang, Roxanne P. Gapasin, Abbie Glenn M. Estribillo, Rohani B. Cena-Navarro
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 251-260 (2022)
‘Saba’ banana peel contains significant amounts of pectin but with very limited commercial use. To increase its value, the present study investigated the effect of ‘saba’ peel pectin (SPP) on biomarkers of obesity and associated blood lipid d
Externí odkaz:
https://doaj.org/article/187de60e5822455e8591868c008d0a33
Autor:
Bince Russo A. Crieta, Arvin Paul P. Tuaño, Mary Ann O. Torio, Jeric C. Villanueva, Prince Joseph V. Gaban, Katherine Ann T. Castillo-Israel
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 2, Iss , Pp 100020- (2021)
Bignay [Antidesma bunius (L). Spreng] fruit contains an array of polyphenols and information on how these bioactive compounds vary with cultivar type, maturity stage, and process treatment are unclear. Also, the effects of these variations on the lip
Externí odkaz:
https://doaj.org/article/5e4b6c861b8348eb8018109da15701e0
Autor:
Grace Anne P. Alcantara, Prince Joseph V. Gaban, Joel Padilla Rivadeneira, Katherine Ann T. Castillo-Israel
Publikováno v:
Materials Science Forum. 1069:219-230
The utilization of ‘Saba’ banana peels from processing wastes has shown potential as sources of pectin, which is widely used in the food and pharmaceutical industries. An optimized citric acid extraction of pectin from mature unripe 'Saba' banana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc9169d6ec8aedbea063e701e0d22049
https://doi.org/10.4028/p-5zjw8x
https://doi.org/10.4028/p-5zjw8x
Autor:
Paul Alteo A, Bagabaldo, Liezl M, Atienza, Katherine Ann T, Castillo-Israel, Maria Amelita C, Estacio, Prince Joseph V, Gaban, Jonna Rose C, Maniwang, Roxanne P, Gapasin, Abbie Glenn M, Estribillo, Rohani B, Cena-Navarro
Publikováno v:
Current research in food science. 5
'Saba' banana peel contains significant amounts of pectin but with very limited commercial use. To increase its value, the present study investigated the effect of 'saba' peel pectin (SPP) on biomarkers of obesity and associated blood lipid disorders
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6cb71ca4969fd9fb01f1ae01e3e91b62
https://pubmed.ncbi.nlm.nih.gov/35146442
https://pubmed.ncbi.nlm.nih.gov/35146442