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Item 1 of 1
Item 1 of 1
LAP Lambert Academic Publishing
Banana Peel as a Functional Ingredient in Bread
SR 384
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SR23Per Month/24 months
This book is printed on demand and is non-refundable after purchase
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About this Product
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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