The cold storage of green bananas affects the starch degradation during ripening at higher temperature

Carbohydrate Polymers

Volumn 96, Issue 1, 2013, Pages 137-147

  Peroni Okita, Fernanda H G ^a   Cardoso, Mateus B ^b   Agopian, Roberta G D ^a   Louro, Ricardo P ^c   Nascimento, João R O ^a   Purgatto, Eduardo ^a   Tavares, Maria I B ^c   Lajolo, Franco M ^a   Cordenunsi, Beatriz R ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b LABORATÓRIO NACIONAL DE LUZ SÍNCROTRON   (Brazil)

^c FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Banana; Degradation; Enzymes; Low temperature; Starch; Structure

Indexed keywords

AMYLOSE CONTENT; BANANA; DIFFERENT STAGES; IMMUNOLOCALIZATION; LOW TEMPERATURES; MOLECULAR MOBILITY; STARCH DEGRADATION; STARCH GRANULES;

COLD STORAGE; DEGRADATION; ENZYMES; FRUITS; GRANULATION; STARCH; STRUCTURE (COMPOSITION); TEMPERATURE;

AMYLASES;

EID: 84877049634     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.03.050     Document Type: Article

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