[HTML][HTML] A strategic review on plant by-product from banana harvesting: A potentially bio-based ingredient for approaching novel food and agro-industry sustainability

S Kraithong, U Issara - Journal of the Saudi Society of Agricultural Sciences, 2021 - Elsevier
The impact of environmental issues is influenced by agricultural waste from agriculture. To
prevent the long-term issue, the development of a value-added product from the agricultural …

Beyond the peel: Biorefinery approach of other banana residues as a springboard to achieve the United Nations' sustainable development goals

GE Motta, M Angonese, GA Valencia… - … Chemistry and Pharmacy, 2022 - Elsevier
In global exports, the commodity banana generates billions of dollars annually, a market
which is accompanied by the discard of extraordinary amounts of valuable agricultural …

Polysaccharides from banana (Musa spp.) blossoms: Isolation, identification and anti-glycation effects

S Wang, Y Yang, D Xiao, X Zheng, B Ai, L Zheng… - International Journal of …, 2023 - Elsevier
Musa spp.(banana) is consumed globally as a healthy fruit and improves the immune
system. Banana blossoms are a by-product of banana harvesting rich in active substances …

[HTML][HTML] Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake

M Akter, N Anjum, F Roy, S Yasmin, M Sohany… - Journal of Agriculture …, 2023 - Elsevier
Cakes are usually consumed bakery item all over the world; so, their enrichment with
nutrients is an effective way to increase nutrition to the people health. This goal can be …

Physicochemical characteristics, microstructure and health promoting properties of green banana flour

M Khoza, E Kayitesi, BC Dlamini - Foods, 2021 - mdpi.com
This study aimed to investigate the proximate composition, mineral content, functional
properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total …

Mushroom–Legume-Based Minced Meat: Physico-Chemical and Sensory Properties

MAR Mazumder, S Sukchot, P Phonphimai, S Ketnawa… - Foods, 2023 - mdpi.com
A growing number of health-conscious consumers are looking for animal protein alternatives
with similar texture, appearance, and flavor. However, research and development still needs …

Development of vegan sausage using banana floret (Musa paradisiaca) and jackfruit (Artocarpus heterophyllus Lam.) as a meat substitute: Evaluation of textural …

R Keerthana Priya, A Rawson… - Journal of food …, 2022 - Wiley Online Library
In this decade, there has been a surge in concerns for one's health, environment, and
sustainable lifestyle, paving the way for meat alternatives in the market. This research aimed …

[HTML][HTML] Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour

H Umme, RM Ashadujjaman, HM Mehedi… - Foods and Raw …, 2021 - cyberleninka.ru
Introduction. Nowadays, health-conscious consumers attend to nutritional, health, and easy-
to-use products. Demand for healthy snacks is significantly increasing. Our study aimed to …

[PDF][PDF] Effects of sprouting of soybean on the anti-nutritional, nutritional, textural and sensory quality of tofu

SA Zinia, AH Nupur, P Karmoker, A Hossain… - Heliyon, 2022 - cell.com
Soybean (Glycine max) is a superior plant food known as the miracle golden bean due to its
treasure trove of inexpensive and superior protein to high-priced meat protein. Tofu is …

[PDF][PDF] Formulation and evaluation of high energy-protein bars as a nutritional supplement for sports athletics

FF Abdel-Salam, RM Ibrahim… - Am. J. Food …, 2022 - article.foodscienceandtechnology …
The objective of this study was to formulate and evaluate high energy-protein bars as a
nutritional supplement for sports athletics. The nutritional bars (formulas A, B, and C) were …