Green banana biomass (Musa spp.): A promising natural ingredient to improve technological and nutritional properties of food products-Reference-Cited by-同舟云学术

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Green banana biomass (Musa spp.): A promising natural ingredient to improve technological and nutritional properties of food products

Published:2024-08 Issue: Volume:60 Page:104342
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

de Oliveira Vanessa Sales,do Nascimento Raniella Martins,Cuambe Shelsea Luis,Rosa Victor Hugo Cordeiro,Saldanha Tatiana,Barbosa Júnior José Lucena,Barbosa Maria Ivone Martins Jacintho

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Reference89 articles.

1. Bioactive profile and functional food applications of banana in food sectors and health: A review;Afzal;International Journal of Food Properties,2022

2. Postharvest quality, technologies, and strategies to reduce losses along the supply chain of banana: A review;Al-Dairi;Trends in Food Science & Technology,2023

3. Sorvetes sabor maracujá elaborados com biomassa da banana verde e sucralose;Aragão;Revista Verde de Agroecologia e Desenvolvimento Sustentável,2018

4. Resistant starch consumption effects on glycemic control and glycemic variability in patients with type 2 diabetes: A randomized crossover study;Arias-Córdova;Nutrients,2021

5. Green banana biomass: Physicochemical and functional properties and its potential as a fat replacer in a chicken mortadella;Auriema;LWT - Food Science and Technology,2021

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