Lintnerization of banana starch isolated from underutilized variety: Morphological, thermal, functional properties, and digestibility

CYTA - Journal of Food

Volumn 13, Issue 1, 2015, Pages 3-9

  Aparicio Saguilán, Alejandro ^a   Valera Zaragoza, Mario ^a   Perucini Avendaño, Madeleine ^a   Páramo Calderón, Delia E ^a   Aguirre Cruz, Andrés ^a   Ramírez Hernández, Aurelio ^a   Bello Pérez, Luis A ^b  

^a UNIVERSIDAD DEL PAPALOAPAN   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

banana starch; differential scanning calorimetry; digestibility; lintnerization; microscopy; resistant starch

Indexed keywords

AMYLOPECTINS; CRYSTALLINE MATERIALS; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PRODUCTS; FRUITS; GELATION; MICROSCOPIC EXAMINATION; THERMAL PROCESSING (FOODS);

BANANA STARCH; CRYSTALLINE LAMELLA; DIGESTIBILITY; FUNCTIONAL PROPERTIES; LINTNERIZATION; RESISTANT STARCH; SLOWLY DIGESTIBLE STARCH; STARCH DIGESTIBILITIES;

STARCH;

EID: 84919588108     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2014.902864     Document Type: Article

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