Gıda Atığından Değere Muz Kabuğundan Sağlıklı Tarifler

Acosta-Coello, C., Parodi-Redhead, A., & Medina-Pizzali, M. L. (2021). Design and validation of a nutritional recipe for a snack made of green banana peel flour (Musa paradisiaca). Brazilian Journal of Food Technology, 24, e2019349.

Ahmed, Z., El-Sharnouby, G. A., & El-Waseif, M. A. (2021). Use of banana peel as a by- product to increase the nutritive value of the cake. Journal of Food and Dairy Sciences, 12(4), 87-97.

Akram, T., Mustafa, S., Ilyas, K., Tariq, M. R., Ali, S. W., Ali, S., ... & Basharat, Z. (2022). Supplementation of banana peel powder for the development of functional broiler nuggets. PeerJ, 10, e14364.

Ansari, N. A. I. M., Ramly, N., Faujan, N. H., & Arifin, N. (2023). Nutritional content and bioactive compounds of banana peel and its potential utilization: a review. Malaysian Journal of Science Health & Technology, 9(1), 74-86.

Eshak, N. S. (2016). Sensory evaluation and nutritional value of balady flat bread supplemented with banana peels as a natural source of dietary fiber. Annals of Agricultural Sciences, 61(2), 229-235.

Muslu, M. (2022). Çöpe Atılan Fonksiyonel Bir Besin Muz Kabuğu A Functıonal Food Dıscarded Banana Peel. In International Conference on Multidisciplinary Studies-III. pp.462- 475.

Segura-Badilla, O., Kammar-García, A., Mosso-Vázquez, J., Sánchez, R. Á. S., Ochoa-Velasco, C., Hernández-Carranza, P., & Navarro-Cruz, A. R. (2022). Potential use of banana peel (Musa cavendish) as ingredient for pasta and bakery products. Heliyon, 8(10).

Sirinjullapong, A., Suchaiya, V., & Chokboribal, J. (2024). Tapioca Crispy Crackers with Ripe Banana Peel: Snack Enrichment with Dietary Fiber and Phenolic Compounds from an Agri- Food Waste. Asian Health, Science and Technology Reports, 32(2), 46-62.

Türker, B., & Savlak, N. (2022). Gluten-free cake with unripe banana peel flour substitution: impact on nutritional, functional and sensorial properties. Nutrition & Food Science, 52(6), 980-995.

Youssef, E., Shaltout, O., & Abouel-Yazeed, A. (2024). Chemical and nutritional evaluation of banana peels and their potential use in improving the egyptian balady bread. Journal of the Advances in Agricultural Researches, 29(1), 107-115.

Wani, K. M., & Dhanya, M. (2025). Unlocking the potential of banana peel bioactives: extraction methods, benefits, and industrial applications. Discover Food, 5(1), 8.

Zaini, H. B. M., Sintang, M. D. B., & Pindi, W. (2020). The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage. Food science & nutrition, 8(10), 5497-5507.