Banana plant as a source of valuable antimicrobial compounds and its current applications in the food sector
HS Mostafa - Journal of food Science, 2021 - Wiley Online Library
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 …
medicinal plants that are used to treat a variety of infections. There has been recent interest …
Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing
B Gómez, FJ Barba, R Domínguez, P Putnik… - Trends in Food Science …, 2018 - Elsevier
Background Meat has a complex physical structure and chemical composition that is very
prone to oxidation. Plants are sources of biologically active compounds (antioxidants) of …
prone to oxidation. Plants are sources of biologically active compounds (antioxidants) of …
Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile
RT Heck, E Saldaña, JM Lorenzo, LP Correa… - Meat Science, 2019 - Elsevier
Abstract Burgers (20% pork back fat) were produced with the replacement of 0, 20, 40, 60,
80, and 100% of pork back fat by hydrogelled emulsion (HE) from chia and linseed oils. No …
80, and 100% of pork back fat by hydrogelled emulsion (HE) from chia and linseed oils. No …
Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages
SL da Silva, JT Amaral, M Ribeiro, EE Sebastião… - Meat science, 2019 - Elsevier
Bologna-type sausages were made with 25, 50, 75 and 100% replacement of pork back fat
by oleogel made with pork skin, water, and high oleic sunflower oil (HOSO)(1.5, 1.5: 1). The …
by oleogel made with pork skin, water, and high oleic sunflower oil (HOSO)(1.5, 1.5: 1). The …
Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour
ALD Batista, R Silva, LP Cappato, MVS Ferreira… - Journal of functional …, 2017 - Elsevier
The addition of organic green banana flour (GBF, 0%, 1%, 3%, or 5% w/v) on the quality
parameters of fermented milk was investigated (21 days/5° C). Suitable viability of lactic and …
parameters of fermented milk was investigated (21 days/5° C). Suitable viability of lactic and …
Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life …
FAL de Carvalho, JM Lorenzo, M Pateiro… - Food Research …, 2019 - Elsevier
The effects of guarana seed and pitanga leaf extracts on the physical–chemical and sensory
characteristics, and oxidative stability of modified atmosphere-packaged lamb patties with fat …
characteristics, and oxidative stability of modified atmosphere-packaged lamb patties with fat …
Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage
The effects of nisin (200 and 400 ppm), ε-polylysine (0.1 and 0.2%) and chitosan (0.5 and
1%) in combination with a Mixed Extract (green tea, stinging nettle and olive leaves extracts) …
1%) in combination with a Mixed Extract (green tea, stinging nettle and olive leaves extracts) …
Is it possible to produce a low-fat burger with a healthy n− 6/n− 3 PUFA ratio without affecting the technological and sensory properties?
RT Heck, RG Vendruscolo, M de Araújo Etchepare… - Meat science, 2017 - Elsevier
Burgers subjected to lipid reformulation were made by replacing 50% of the fat component
by microparticles containing chia (CO) and linseed (LO) oils obtained by external ionic …
by microparticles containing chia (CO) and linseed (LO) oils obtained by external ionic …
Quality characteristics and gastrointestinal fate of low fat emulsified sausage formulated with konjac glucomannan/oat β-glucan composite hydrogel
X Geng, Y Zhao, N Zhao, Q Zhu, M Zhang - International Journal of …, 2023 - Elsevier
The objective of present study was to evaluate the utilization of konjac glucomannan/oat β-
glucan composite hydrogel as partial or complete fat replacer on the quality characteristics …
glucan composite hydrogel as partial or complete fat replacer on the quality characteristics …
Health benefits of green banana consumption: A systematic review
AL Falcomer, RFR Riquette, BR de Lima, VC Ginani… - Nutrients, 2019 - mdpi.com
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 …
regarding their potential health benefits. We aimed to compare the health benefits among …