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Banana Peel as a Functional Ingredient in Bread

Banana Peel as a Functional Ingredient in Bread

Mariam Magdy / Mohammad Namir / Soheir El Saiedy

101,94 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Botánica y ciencias de las plantas
ISBN:
9786208012076
101,94 €
IVA incluido
Disponible

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Sobre IBD

The dual challenges of global hunger and climate change have intensified the urgency to explore sustainable solutions within the food industry. One promising approach is the valorization of agricultural waste as a source of functional ingredients in food formulations. Agricultural by-products, such as banana peel is often rich in bioactive compounds, fibers, and antioxidants, which can be harnessed to enhance the nutritional profile of food products. Incorporating such functional ingredients not only reduces environmental waste but also represents a critical strategy for mitigating food scarcity while promoting health benefits.

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