Green Bananas
Mostrando 1-12 de 12 artigos, teses e dissertações.
-
1. Use of Paper Spray Mass Spectrometry for Determining the Chemical Profile of Green Cavendish Banana (Musa AAA) Peel and Pulp Flours and Evaluation of Its Functional Potential
Green Cavendish banana peel and pulp flours were obtained by three drying methods: oven dryer at 70 °C; air fryer at 180 °C and domestic oven at 180 °C, being the latter two new possibilities. Bioactive constituents using paper spray ionization mass spectrometry (PS-MS), phenolic identification and quantification by ultra-performance liquid chromatography
J. Braz. Chem. Soc.. Publicado em: 2021-05
-
2. Promising green banana and plantain genotypes for making flour
Resumo: O objetivo deste trabalho foi caracterizar genótipos de bananas e plátanos e identificar os mais promissores para a fabricação de farinha. Dezesseis genótipos de plátanos e quatro cultivares de banana foram avaliados quanto ao teor de matéria seca e ao rendimento em farinha. As farinhas obtidas foram caracterizadas quanto à cor (L*, C* e h*)
Pesq. agropec. bras.. Publicado em: 02/12/2019
-
3. Post-harvest physicochemical profile and bioactive compounds of 19 bananas and plantains genotypes
ABSTRACT Nineteen genotypes of bananas and plantains were analysed in order to differentiate the subgroups and/or groups of consumption or industrial use. Genotypes of banana and plantain from different genomic groups and in three ripening stages (2, 5 and 7) were studied in relation to physical and physicochemical characteristics, including bioactive compou
Bragantia. Publicado em: 18/04/2019
-
4. Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)
Abstract So that there is innovation in the development of food products with starch in its formulation, it can take into account the banana starch, which has higher content when the fruit is fully green. The starches and derivatives are used as ingredients or additives basic components added in small amounts to enhance the production, presentation and prese
Food Sci. Technol. Publicado em: 29/05/2017
-
5. Efeito da radiação gama e de tratamentos hidrotérmicos sobre as características físico-quimicas, funcionais e nutricionais da farinha e do amido de banana verde (Musa acuminata cv. Nanica) / Effect of gamma radiation and hydrothermal treatments on the physicochemical, functional and nutritional characteristics of flour and starch from green bananas (Musa acuminata cv. Nanica)
The aim of this study was to evaluate the effect of gamma radiation and gamma radiation followed by hydrothermal treatments on the physicochemical, functional and nutritional (digestibility) characteristics of flour and starch from green bananas. Green bananas Musa acuminata (AAA Cavendish) were processed in order to obtain flour and extract starch. The flou
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 04/10/2011
-
6. Evaluation of post-surgical healing in rats using a topical preparation based on extract of Musa sapientum L., Musaceae, epicarp
Considering that oral preparations made with peel green bananas (e.g. flour and extracts) demonstrated healing effects on mucous membranes and skin, this study evaluated the healing and the antimicrobial property of a topical preparation based on extract of Musa sapientum L., Musaceae, (apple banana) in surgically induced wounds in the skin of male Wistar ra
Revista Brasileira de Farmacognosia. Publicado em: 01/04/2011
-
7. Massa de banana verde : uma alternativa para exclusão do glúten
A doença celíaca (DC) é uma enteropatia imunomediada, que apresenta permanente intolerância ao glúten ingerido em indivíduos geneticamente predispostos. A prevalência da DC é difícil de ser estimada em função da variabilidade de sintomas e da falta de conhecimento acerca da doença, porém estima-se que se manifeste em cerca de 0,3 a 1,0% da popul
Publicado em: 2009
-
8. Efeito do 1-metilciclopropeno sobre a emissão dos ésteres voláteis de bananas ao longo do amadurecimento
Fresh green bananas (Musa sp., subgroup Prata) were treated with a dose of only 90 ηg g-1 of 1-MCP for 13 hours and the evolution of the volatile compounds along the ripeness was studied. A method to quantify the emission of esters was developed by cryogenic headspace and gas chromatography. Esters of acetate, butyrate, isobutyrate and isovalerate were foun
Química Nova. Publicado em: 2008
-
9. Potencial vitaminico da banana verde e produtos derivados / Vitamin potential of green bananas and related products
Brazil, the greatest world-wide producers of banana, is also one that most wastes this fruit. The banana, a food easily found in many regions of our planet, has few alternatives for industrialization, which collaborates even more with these losses. The use of the green banana has been considered as an alternative to minimize this problem. The objective of th
Publicado em: 2003
-
10. Culture of Five Commonly Used Acid-Producing Bacteria on Banana Pulp
A significant fraction of the bananas and plantains produced in the humid tropics are wasted due to rapid spoilage. The use of acid-producing, anaerobic fermentation may be a safe and economical way to preserve the fruit in both large- and small-scale applications. The abilities of five commonly used, acid-producing bacteria to ferment media containing ripe
-
11. Possible Involvement of α-Farnesene in the Development of Chilling Injury in Bananas
The levels of the sesquiterpene hydrocarbon, α-farnesene were found to be higher in green bananas (Musa accuminata AAA) that were more susceptible to the development of chilling injury. The levels of α-farnesene were further increased by storage of the fruit at low temperature.
-
12. Studies on Antibodies: V. The Use of Green Bananas in Media for the Culture of Pneumococci