The past 20 years has seen rapid development of value-added food products. Using largely
wasted fruit by-products has created a potential for sustainable use of these edible …

Bananas (Musaceae) are one of the world's most common fruit crops and the oldest
medicinal plants that are used to treat a variety of infections. There has been recent interest …

Despite the growing demand for green banana (GB) products, there is no review study
regarding their potential health benefits. We aimed to compare the health benefits among …

The physicochemical and thermal properties of whole green banana flour obtained from
oven air-drying (ODF) at three temperatures (50, 80 and 110° C) and freeze-drying (FDF) …

The use of Whole Green Banana Flour (WGBF) in bread production may be a strategy to
improve the nutritional profile of bread, but the extent of improvement may depend on the …

The effect of extrusion modification of red rice flour on rheological and textural properties of
batter and cake, respectively was investigated. The applicability of the Cox-Merz rule on the …

Introduction. The review considered the major novel natural additives for food products.
Materials and methods. Analysis of scientific knowledge about novel natural additives for …

Replacing the amount of sugar in pastries with functional ingredients may be a strategy of
interest to food manufacturers. Reducing the content of sugar in pastries and bakery …

Fruit thinning is a cultivation technique that is widely applied in horticulture in order to obtain
high-quality horticultural crops. This practice results in the discarding of a large number of …

Personalized nutrition means that we are unique in the way to absorb and to metabolize
nutrients as a consequence of our genetic profile and the microbiome that we host in the gut …