Banana peels as a bioactive ingredient and its potential application in the food industry

Author:

Mohd Zaini Hana,Roslan Jumardi,Saallah Suryani,Munsu Elisha,Sulaiman Nurul Shaeera,Pindi WolynaORCID

Funder

Universiti Malaya

Universiti Malaysia Sabah

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference107 articles.

1. Nutritional and anti-Nutritional composition of banana peels as influenced by microwave drying methods;Abou-Arab;International Journal of Nutrition and Food Engineering,2018

2. Identification of phenolic compounds from banana peel (Musa paradaisica L.) as antioxidant and antimicrobial agents;Aboul-Enein;Journal of Chemical and Pharmaceutical Research,2016

3. Potential of plantain peels flour (Musa paradisiaca L.) as a source of dietary fiber and antioxidant compound;Agama-Acevedo;CyTA-Journal of Food,2016

4. Phenolic content, antioxidant potential, and antimicrobial activities of fruit and vegetable by-product extracts;Agourram;International Journal of Food Properties,2013

5. Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plant− based polyphenolic optimal extracts;Ali;Lipids in health and disease,2019

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