Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 56, Issue 11, Pages 5601-5608Publisher
WILEY
DOI: 10.1111/ijfs.15072
Keywords
Banana flower; banana pseudo-stem; extractable polyphenols; non-extractable polyphenols
Categories
Funding
- EU Environment and Climate Action LIFE Programme (European Union), under the LIFEBAQUA project [LIFE15 ENV/ES/000157]
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The study suggests that banana flowers and banana pseudo-stem have the potential to be used as novel food ingredients based on a preliminary analysis of phenolic compounds.
A preliminary approximation to characterizes the banana culture by-products, like banana flowers and banana pseudo-stem, including a comprehensive analysis of the phenolic compounds by HPLC-MS was performed in this study. The results suggest that both materials showed to have a potential for their use as novel food ingredients.
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