Scanning electron microscope energy dispersive X-Ray, chemical, organoleptic, and microbiological quality of banana peel (Musa paradisiaca L.) at different fermentation durations

Autor: Cahya Setya Utama, Bambang Sulistiyanto, Muhammad Fikri Haidar, Oktavianus Barus, Agum Fikri Haikal, Muhammad Reza Dafa Nugraha, Septian Dwi Sulistiono, Akhmad Wildan Bakhtiar

Publikováno v: Journal of Advanced Veterinary and Animal Research, Vol 9, Iss 3, Pp 383-395 (2022)

Objective: This research aims to examine the effect of different fermentation times on the results of scanning electron microscope energy dispersive X-ray (SEM-EDX), chemical, organoleptic, and microbiological quality of banana peel. Materials and Me

Externí odkaz: https://doaj.org/article/42934bb3d7a042d5a14734dcd0b08d71

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The Effect of The Substitution of Ground Corn with Fermented Banana Weevil in The Concentrate Added to The Basal Feed on Blood Metabolite Level of Fattened Bali Cattle by Breeder Pattern

Autor: Upik Syamsiar Rosnah, Edi Djoko Sulistijo, Marthen Yunus, Grace Maranatha

Publikováno v: International Journal of Multicultural and Multireligious Understanding, Vol 6, Iss 5, Pp 479-485 (2019)

This research is aimed at knowing the effect of the substitution of ground corn with fermented banana weevil in the concentrate as energy sources added to the basal feed of Fattened Bali cattle on the blood metabolite content (blood urea, blood sugar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52e58df0b32ce37c8579b7951581af62
https://ijmmu.com/index.php/ijmmu/article/view/1082

Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes

Autor: Michely Capobiango, Leiliane Coelho André, Zenilda de Lourdes Cardeal, Evelyn de Souza Oliveira, Isabela Maia Diniz

Publikováno v: Repositório Institucional da UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
Food Science and Technology, Iss 0 (2016)
Food Science and Technology, Volume: 36, Issue: 3, Pages: 510-519, Published: 21 JUL 2016
Food Science and Technology v.36 n.3 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior Banana characteristics could provide y

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::237567e4f367ac611445b0e398196248
https://doi.org/10.1590/1678-457x.02915

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