Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour

Food Chemistry

Volumn 107, Issue 4, 2008, Pages 1515-1521

  Rodriguez Ambriz S L ^a   Islas Hernandez J J ^a   Agama Acevedo, E ^a   Tovar, J ^b   Bello Perez L A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b FACULTAD DE CIENCIAS   (Venezuela)

Author keywords

Antioxidant capacity; Banana; Chemical composition; Dietary fibre; Functional properties

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; FREE RADICAL; OLIVE OIL; POLYPHENOL; STARCH; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; BANANA; CHEMICAL ANALYSIS; DIETARY FIBER; FLOUR; FOOD INDUSTRY; FRUIT; FUNCTIONAL FOOD; LIQUEFACTION; MOISTURE; NONHUMAN; PROTEIN ANALYSIS; TEMPERATURE;

EID: 36448958731     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.10.007     Document Type: Article

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