Physicochemical and functional properties of cross-linked banana resistant starch. effect of pressure cooking

Starch/Staerke

Volumn 60, Issue 6, 2008, Pages 286-291

  Aparicio Saguilán, Alejandro ^a   Gutiérrez Meraz, Felipe ^a   García Suárez, Francisco J ^a   Tovar, Juscelino ^b   Bello Pérez, Luis A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b FACULTAD DE CIENCIAS   (Venezuela)

Author keywords

Banana; Cross linking; Modified starch; Physical properties; Resistant starch

Indexed keywords

CHEMICAL PROPERTIES; GELATION; LIPIDS; NONMETALS; PHOSPHORUS; POWDERS; RAPID SOLIDIFICATION; SOLUBILITY; STARCH; TERNARY SYSTEMS;

ASH CONTENTS; BANANA STARCH; CHEMICAL COMPOSITIONS; CROSS-LINKED STARCH (CS); DEGREE OF SUBSTITUTION (DS); EFFECT OF PRESSURE; FUNCTIONAL PROPERTIES; LOW TEMPERATURE (LTR); MODIFIED STARCHES; PEAK TEMPERATURES; PHOSPHORUS INDEX (P-INDEX); PROTEIN CONTENTS; RESISTANT STARCH (RS); SOLUBILITY PROPERTIES; SOLUBILITY VALUES; SWELLING BEHAVIORS;

CROSSLINKING;

EID: 46149102715     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200600584     Document Type: Article

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