outlo
Banana is a wholesome food. It is made up of water 175%)
sugar (20%), proteins (2%). fats (1.5%). cellulose 11%), and other
substances (1%). It also contains vitamins such as A. C. Blond
B2. It is quite a nourishing and easily digestible fruit. Har a la
bananas contain 460 calories and are more nourishing than
any other fruit. A type of flour is also made of dried bananas.
In American and Asian kitchens bananas are used uncooked in
salads and with ice creams. In Africa. people thatch roofs of their
huts with the banana leaves. The plant yields a kind of fibre which
is used to make ropes.
There are over 200 varieties of banana belonging to about 30
species. They are never grown from the seed but are produced
by planting of rhizome pieces. The new plants grow up amazingly
fast from the buds. Its height varies between 5 to 30 ft. Each plant
has about 10 large leaves and bears a single bunch of fruit. The
banana leaves are about 6 to 7 ft. long and 1 to 2 ft. wide.
Today, the United States is the greatest buyer of bananas.
consuming more than 60 million bunches every year.
write the summery
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© 2015
Handbook of Food Chemistry
Editors (view affiliations)
Peter Chi Keung CheungBhavbhuti M. Mehta
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Front Matter
Pages i-xxiii
Introduction
Front Matter
Pages 1-1
Overview of Food Chemistry
Bhavbhuti M. Mehta, Peter C. K. Cheung
Pages 3-13
General Properties of Major Food Components
Christofora Hanny Wijaya, Wahyu Wijaya, Bhavbhuti M. Mehta
Pages 15-54
General Properties of Minor Food Components
Christofora Hanny Wijaya, Wahyu Wijaya, Bhavbhuti M. Mehta
Pages 55-74
Chemical Properties and Applications of Food Additives: Preservatives, Dietary Ingredients, and Processing Aids
Pak Nam Albert Chan
Pages 75-100
Chemical Properties and Applications of Food Additives: Flavor, Sweeteners, Food Colors, and Texturizers
Pak Nam Albert Chan
Pages 101-129
Principles of Chemical Analysis of Food Components
Front Matter
Pages 131-131
Classical Wet Chemistry Methods
Semih Otles, Vasfiye Hazal Ozyurt
Pages 133-149
Sampling and Sample Preparation
Semih Otles, Vasfiye Hazal Ozyurt
Pages 151-164
Instrumental Food Analysis
Semih Otles, Vasfiye Hazal Ozyurt
Pages 165-187
Chemical Composition of Food and Food Commodities
Front Matter
Pages 189-189
Chemical Composition of Bakery Products
Cristina M. Rosell, Raquel Garzon
Pages 191-224
Chemical Composition of Beverages and Drinks
Alan J. Buglass
Pages 225-300
Chemical Composition of Cereals and Their Products
Zeynep Tacer-Caba, Dilara Nilufer-Erdil, Yongfeng Ai
Pages 301-329
Chemical Composition of Eggs and Egg Products
Hoon H. Sunwoo, Naiyana Gujral
Pages 331-363
Chemical Composition of Fat and Oil Products
Jill K. Winkler-Moser, Bhavbhuti M. Mehta
Pages 365-402
Chemical Composition of Fish and Fishery Products
Zulema Coppes Petricorena
Pages 403-435
Chemical Composition of Food Products from Genetically Modified Organisms
Wilna Jansen-van-Rijssen, E. Jane Morris
Pages 437-469
Chemical Composition of Meat and Meat Products
Ángel Cobos, Olga Díaz
Pages 471-510
Chemical Composition of Milk and Milk Products
Bhavbhuti M. Mehta
Pages 511-553
Chemical Composition of Organic Food Products
Flavio Paoletti
Pages 555-584
Chemical Composition of Sugar and Confectionery Products
Andrea Hinkova, Zdenek Bubnik, Pavel Kadlec
Pages 585-626
Chemical Composition of Vegetables and Their Products
Monica Butnariu, Alina Butu
Pages 627-692
Chemical and Toxicological Aspects of Food Contamination
Front Matter
Pages 693-693
Agricultural Chemical Pollutants
April R. Van Scoy, James N. Seiber, Ronald S. Tjeerdema
Pages 695-718
Contamination from Industrial Toxicants
Corey M. Griffith, Nausheena Baig, James N. Seiber
Pages 719-751
Plant-Associated Natural Food Toxins
Steven M. Colegate, Dale R. Gardner, Stephen T. Lee
Pages 753-783
Natural Food Toxins of Bacterial Origin
Luisa W. Cheng, Kirkwood M. Land, Larry H. Stanker
Pages 785-808
Model Fungal Systems for Investigating Food Plant Mycotoxins
Jong H. Kim, Kathleen L. Chan
Pages 809-829
Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Processing
Front Matter
Pages 831-831
Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Drying
Nathamol Chindapan, Chalida Niamnuy, Sakamon Devahastin
Pages 833-866
Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Freezing
Tõnu Püssa
Pages 867-896
Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Heating and Cooking
Bhavbhuti M. Mehta
Pages 897-936
Pressure Effects on the Rate of Chemical Reactions Under the High Pressure and High Temperature Conditions Used in Pressure-Assisted Thermal Processing
Vinicio Serment-Moreno, Kai Deng, Xulei Wu, Jorge Welti-Chanes, Gonzalo Velazquez, J. Antonio Torres
Pages 937-964
Chemistry of Bioactive Ingredients in Functional Foods and Nutraceuticals
Front Matter
Pages 965-965
Bioactive Substances of Plant Origin
Yueliang Zhao, YiZhen Wu, Mingfu Wang
Pages 967-1008
Bioactive Substances of Animal Origin
Xinchen Zhang, Feng Chen, Mingfu Wang
Pages 1009-1033
Bioactive Substances of Microbial Origin
Wenping Tang, Xuntao Zhu, Zhaoyong Ba
Pages 1035-1060
Synthetic Bioactive Substances
Shiming Li
Pages 1061-1084
Chemistry of Food Nanotechnology
Front Matter
Pages 1085-1085
An Introduction to Food Nanotechnology
Chi-Fai Chau
Pages 1087-1101
Applications of Nanotechnology in Developing Biosensors for Food Safety
Hsiao-Wei Wen
Pages 1103-1136
Advances of Nanomaterials for Food Processing
Hsin-Yi Yin, Wen-Che Tsai
Pages 1137-1159
Back Matter
Pages 1161-1173
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