Physical and chemical properties of ultrasonically, spray-dried green banana (Musa cavendish) starch

Journal of Food Engineering

Volumn 104, Issue 4, 2011, Pages 639-648

  Izidoro, Dayane Rosalyn ^a   Sierakowski, Maria Rita ^a   Haminiuk, Charles Windson Isidoro ^b   De Souza, Clayton Fernandes ^a   Scheer, Agnes De Paula ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

Author keywords

Green banana; Spray dryer; Starch; Ultrasound

Indexed keywords

APPARENT VISCOSITY; BANANA STARCH; COMPLEX DYNAMICS; CONSISTENCY COEFFICIENT; DRYING TECHNIQUE; FLOW BEHAVIOR INDEX; FREQUENCY RANGES; GELATINIZATION TEMPERATURE; GREEN BANANA; LOSS MODULI; MUSA CAVENDISH; NON-NEWTONIAN; OSCILLATORY SHEAR; PHYSICAL AND CHEMICAL PROPERTIES; RESISTANT STARCH; SHEAR-THINNING BEHAVIOR; SPRAY DRYERS; STARCH GELS; STORAGE MODULI; SWELLING POWER; ULTRASOUND; ULTRASOUND TREATMENTS; VISCOELASTIC BEHAVIORS; WATER ABSORPTION CAPACITY;

CHEMICAL PROPERTIES; DRYERS (EQUIPMENT); DRYING; FRUITS; GELATION; GELS; NON NEWTONIAN FLOW; SHEAR FLOW; SPRAY DRYING; STARCH; ULTRASONIC TESTING; ULTRASONIC WAVES; VISCOSITY; WATER ABSORPTION; WAVE PROPAGATION; YIELD STRESS;

ULTRASONICS;

MUSA;

EID: 79952450170     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.02.002     Document Type: Article

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