Thu, Mar 22, 2018
The researchers wanted to determine if they could slow down melting and extend the shelf life of ice cream using a fibrous extract from banana fruit stems, or rachis. Working in collaboration with researchers at the University of Guelph in Canada, the team extracted cellulose nanofibrils (CNFs), which are thousands of times smaller than the width of a human hair, from ground-up banana rachis.
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