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Volumn 16, Issue 2, 2009, Pages 183-189

Assessment of physical properties of ripe banana flour prepared from two varieties: Cavendish and Dream banana

Author keywords

Cluster analysis; Discriminant analysis; Physical properties; Ripe banana flour

Indexed keywords


EID: 68249106121     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (23)

References (21)
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    • in press
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  • 4
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  • 5
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    • Chau, C.F.1    Huang, Y.L.2
  • 6
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    • Emaga, T.H., Robert, C., Ronkart, S.N., Wathelet, B. and Paquot, M. 2008. Dietary fiber components and pectin chemical features of peels during ripening in banana and plaintain varieties. Bioresource Technology 99: 4346-43454.
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  • 7
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    • Fagbemi, T.N.1
  • 14
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    • Sothornvit, S. and Pitak, N. 2007. Oxygen permeability and mechanical properties of banana films. Food Research International 40: 365-370.
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    • Sothornvit, S.1    Pitak, N.2
  • 15
    • 33847117147 scopus 로고    scopus 로고
    • Changes in colour and texture and their relationship with eating quality during storage of two different dessert bananas
    • Salvador, A. and Fiszman, S.M. 2007. Changes in colour and texture and their relationship with eating quality during storage of two different dessert bananas. Postharvest Biology and Technology 43: 319-325
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    • Salvador, A.1    Fiszman, S.M.2
  • 16
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    • Mineral and trace element concentrations in cultivars of tomatoes
    • Suárez, M. H., Rodrĺguez, E. M. R. and Romero, C. D. 2007. Mineral and trace element concentrations in cultivars of tomatoes. Food Chemistry 104: 489-499.
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  • 18
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    • Effect of atmospheric modification, 1-MCP and chemicals on quality of fresh-cut banana
    • Vilas-Boas, E. V. de B. and Kader, A.A. 2006. Effect of atmospheric modification, 1-MCP and chemicals on quality of fresh-cut banana. Postharvest Biology and Technology 39: 155-162.
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    • Vilas-Boas, E.V.de.B.1    Kader, A.A.2
  • 20
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    • Influence of the stage of ripeness of plaintains and some cooking bananas on the sensory and physicochemical characteristics of processed products
    • Yomeni, M.O., Njoukam, J. and Tchango, J. 2004. Influence of the stage of ripeness of plaintains and some cooking bananas on the sensory and physicochemical characteristics of processed products. Journal of the Science of Food and Agriculture 84 (9): 1069-1077.
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    • Banana starch: production, physical properties and digestibility - a review
    • Zhang, P., Whistler, R. L., BeMiller, J. N. and Hamaker, B. R. 2005. Banana starch: production, physical properties and digestibility - a review. Carbohydrate Polymers 59: 443-458.
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    • Zhang, P.1    Whistler, R.L.2    BeMiller, J.N.3    Hamaker, B.R.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.