Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications

Author:

Viana Leonara Martins,Rodrigues Fabiana Silva Rocha,Santos Millena Cristina Barros,Lima Amanda dos Santos,Nabeshima Elizabeth Harumi,Leite Mauricio de Oliveira,Martins Márcio Arêdes,Carvalho Carlos Wanderlei Piler de,Maltarollo Vinícius Gonçalves,Azevedo Luciana,Ferreira Mariana Simões Larraz,Martino Hércia Stampini Duarte,Felisberto Mária Herminia Ferrari,Barros Frederico Augusto Ribeiro de

Funder

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Fundação de Amparo à Pesquisa do Estado de Goiás

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Reference40 articles.

1. Approved methods of the American Association of Cereal Chemists;AACC,2009

2. Dietary intervention with green dwarf banana flour (Musa sp. AAA) modulates oxidative stress and colonic SCFAs production in the TNBS model of intestinal inflammation;Almeida-Junior;Journal of Functional Foods,2017

3. Chemical composition of unripe banana peels and pulps flours and its effects on blood glucose of rats;Angelis-Pereira;Nutrition and Food Science,2016

4. Effects of organic acid pretreatment on microstructure, functional and thermal properties of unripe banana flour;Anyasi;Journal of Food Measurement and Characterization,2017

5. (16th ed.) – Approved Methods of the Official Methods of AOAC International;AOAC,2005

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