Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels

Food Chemistry

Volumn 103, Issue 2, 2007, Pages 590-600

  Happi Emaga, Thomas ^a,b   Andrianaivo, Rado Herinavalona ^a   Wathelet, Bernard ^a   Tchango, Jean Tchango ^b   Paquot, Michel ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

^b Centre Africain de Recherches Sur Bananiers et Plantains   (Cameroon)

Author keywords

Linolenic; Banana; Dietary fibre; Maturation; Peel; Plantain; Varieties

Indexed keywords

LEUCINE; LINOLEIC ACID; LINOLENIC ACID; PHENYLALANINE; POTASSIUM; STARCH; THREONINE; VALINE;

ARTICLE; BANANA; CHEMICAL COMPOSITION; CONTROLLED STUDY; DEGRADATION; DIETARY FIBER; FOOD COMPOSITION; FRUIT DEVELOPMENT; FRUIT RIPENING; MATURATION; NONHUMAN; PROTEIN CONTENT;

ANIMALIA; MUSA;

EID: 33846932502     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.09.006     Document Type: Article

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