Author

T. T. Tran

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Open access Sep 2026

Banana peel flour as a functional ingredient in high-fiber pasta: effects on nutritional composition and sensory acceptance

Banana peel, a by-product of banana processing, is rich in dietary fiber and phenolic compounds with antioxidant activities. However, the use of banana peel in food formulation remains limited. This study investigated the possibility of using banana peel powder (BPP) as a functional ingredient to partially replace semo...

T. T. Tran, K. T. Nguyen, N. M. N. Ton et al. · Food Research · 0 citations

Open access Oct 2026

Quality of cookies supplemented with various levels of chrysanthemum tea residue powder

In the context of promoting circular economy and zero waste strategies in the food industry, valorization of food by-products into new food ingredients is a promising approach to enhance sustainable development. Chrysanthemum (Chrysanthemum indicum L.) tea residue (CTR), a by-product that is often discarded after extra...

T. T. Tran, T. T. Nguyen, L. Y. Nguyễn et al. · Food Research · 0 citations