Plantain peel - a potential source of antioxidant dietary fibre for developing functional cookies

Utilization of germinated and heat-moisture treated brown rices in sugar-snap cookies

(2014) Hyun-Jung Chung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Temperature-dependent quality characteristics of pre-dehydrated cookies: Structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice

(2013) Kiyoshi Kawai et al.   FOOD CHEMISTRY

Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds

(2013) Ligia Portugal Gomes Rebello et al.   FOOD RESEARCH INTERNATIONAL

Cookie making behavior of wheat–barley flour blends and effects on antioxidant properties

(2013) Paras Sharma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dietary fibre intake and risk of cardiovascular disease: systematic review and meta-analysis

(2013) D. E. Threapleton et al.   BMJ-British Medical Journal

Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle

(2012) Hyun-Jung Chung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes

(2011) Francine Zucco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitroantioxidant activities of the methanol extract and its different solvent fractions obtained from the fruit pericarp ofTerminalia bellerica

(2011) Suresh V. Nampoothiri et al.   NATURAL PRODUCT RESEARCH

Development of banana peel jelly and its antioxidant and textural properties

(2010) Eun-Hye Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Ripening influences banana and plantain peels composition and energy content

(2010) Thomas Happi Emaga et al.   TROPICAL ANIMAL HEALTH AND PRODUCTION

Dietary Fiber Supplements: Effects in Obesity and Metabolic Syndrome and Relationship to Gastrointestinal Functions

(2009) Athanasios Papathanasopoulos et al.   GASTROENTEROLOGY

Bioavailability of Phenolic Antioxidants Associated with Dietary Fiber: Plasma Antioxidant Capacity After Acute and Long-Term Intake in Humans

(2009) Jara Pérez-Jiménez et al.   PLANT FOODS FOR HUMAN NUTRITION

Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits

(2008) D. Vitali et al.   FOOD CHEMISTRY

Dietary fibre components and pectin chemical features of peels during ripening in banana and plantain varieties

(2007) Thomas Happi Emaga et al.   BIORESOURCE TECHNOLOGY

Effect of extraction conditions on some physicochemical characteristics of pectins from “Améliorée” and “Mango” mango peels

(2007) B.B. Koubala et al.   FOOD HYDROCOLLOIDS