01395nam a2200253 a 450000100080000000500110000800800410001910000170006024501170007726002080019450000120040252004950041465000170090965000240092665000200095065300170097070000240098770000170101170000190102870000260104770000220107370000250109570000210112021486762022-11-25       2022    bl uuuu     u00u1 u    #d1 aVIANA, L. M.  aCharacterization and in vitro starch digestiblility of green banana pulp and pell flours.h[electronic resource]  aIn: INTERNATIONAL CONGRESS ON BIOACTIVE COMPOUNDS, 2.; INTERNATIONAL WORKSHOP ON BIOACTIVE COMPOUNDS, 3., 2022, Campinas. Personal nutrition, ageing and food science: proceedings. Campinas: Unicampc2022  a154333.  aThe use of green banana pulp (GBPF) and peel (GBPeF) flours in food formulations may be a viable alternative to minimize post-harvest losses and improve the nutritional value of foods. Thus, the objective of this study was to characterize and evaluate the in vitro starch digestibility of GBPF and GBPeF. Green banana (Musa paradisiaca, AAB group) bunches, cultivar “Prata”, were harvested at maturity stage 1(completely green), from May to July, 2021, in Viçosa, Minas Gerais, Brazil.  aAntioxidants  aBioactive compounds  aFood technology  aUnripe flour1 aRODRIGUES, F. S. R.1 aLEITE, M. O.1 aMARTINS, M. A.1 aCARVALHO, C. W. P. de1 aMARTINO, H. S. D.1 aFELISBERTO, M. H. F.1 aBARROS, F. A. R.