Differentiation between cooking bananas and dessert bananas. 2. thermal and functional characterization of cultivated colombian musaceae (Musa sp.)

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 17, 2009, Pages 7870-7876

  Dufour, Dominique ^a,b   Gibert, Olivier ^a   Giraldo, Andrés ^b   Sánchez, Teresa ^b   Reynes, Max ^a   Pain, Jean Pierre ^c   González, Alonso ^b   Fernández, Alejandro ^d   Díaz, Alberto ^d  

^a CIRAD   (France)

^b INTERNATIONAL CENTER FOR TROPICAL AGRICULTURE CIAT   (Colombia)

^c UNIV MONTPELLIER   (France)

^d UNIVERSIDAD DEL VALLE   (Colombia)

Author keywords

Amylose; Cooking ability; Musa sp; Onset temperature; Pasting properties; Plantain

Indexed keywords

AMYLASE; AMYLOSE; STARCH;

ARTICLE; BANANA; CHEMISTRY; COMPARATIVE STUDY; DIFFERENTIAL SCANNING CALORIMETRY; DRUG ANTAGONISM; FRUIT; GENETICS; HEAT; SPECIES DIFFERENCE; VISCOSITY;

AMYLASES; AMYLOSE; CALORIMETRY, DIFFERENTIAL SCANNING; FRUIT; HOT TEMPERATURE; MUSA; SPECIES SPECIFICITY; STARCH; VISCOSITY;

MUSA; MUSA SP.; MUSACEAE;

EID: 69949124831     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900235a     Document Type: Article

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