Aufgrund ihres hohen Gehalts an Ballaststoffen und unverdaulicher Fraktion erscheinen die Bananenfasern als vielversprechende Zutat für funktionelle Lebensmittel. Das Wasser- und Ölhaltevermögen von Bananenfasern ändert sich nicht bei Temperaturänderungen, eine wichtige Eigenschaft bei der Verarbeitung von Lebensmitteln und Getränken.
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