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Casca de banana como ingrediente funcional no pão

Casca de banana como ingrediente funcional no pão

Mariam Magdy / Mohammad Namir / Soheir El Saiedy

101,90 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Botánica y ciencias de las plantas
ISBN:
9786208100728
101,90 €
IVA incluido
Disponible

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Sobre IBD

Os desafios duplos da fome global e das alterações climáticas intensificaram a urgência de explorar soluções sustentáveis na indústria alimentar. Uma abordagem promissora é a valorização dos resíduos agrícolas como fonte de ingredientes funcionais em formulações alimentares. Os subprodutos agrícolas, como a casca da banana, são frequentemente ricos em compostos bioactivos, fibras e antioxidantes, que podem ser aproveitados para melhorar o perfil nutricional dos produtos alimentares. A incorporação destes ingredientes funcionais não só reduz os resíduos ambientais, como também representa uma estratégia fundamental para mitigar a escassez de alimentos, promovendo simultaneamente benefícios para a saúde.

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