Effect of cooking on banana and plantain texture

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 9, 2000, Pages 4221-4226

  Qi, Baoxiu ^a   Moore, Keith G ^a   Orchard, John ^b  

^a UNIVERSITY OF BATH   (United Kingdom)

^b UNIVERSITY OF GREENWICH   (United Kingdom)

Author keywords

Banana; Cooking; Pectin; Plantain; SEM; Starch; Texture

Indexed keywords

CALCIUM CHLORIDE; CYCLOHEXANEDIAMINETETRAACETIC ACID; PECTIN; STARCH;

ARTICLE; CELL SWELLING; CELL WALL; COOKING; CYTOPLASM; FOOD QUALITY; FRUIT; GELATINIZATION; HEAT; LAMELLAR BODY; NONHUMAN; SCANNING ELECTRON MICROSCOPY; SOLUBILIZATION; TEMPERATURE SENSITIVITY;

FRUIT; HEAT; MICROSCOPY, ELECTRON, SCANNING;

EID: 0033804705     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf991301z     Document Type: Article

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