Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit

Comparison of structural and functional properties of starches from five fruit kernels

(2018) Ke Guo et al.   FOOD CHEMISTRY

Characterization and comparative study of starches from seven purple sweet potatoes

(2018) Long Zhang et al.   FOOD HYDROCOLLOIDS

Therapeutic potentials and compositional changes of valuable compounds from banana- A review

(2018) Sadia Qamar et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Phenolic compounds within banana peel and their potential uses: A review

(2018) Hang T. Vu et al.   Journal of Functional Foods

Molecular structure and digestibility of banana flour and starch

(2017) Yu Bi et al.   FOOD HYDROCOLLOIDS

Progress in C-type starches from different plant sources

(2017) Wei He et al.   FOOD HYDROCOLLOIDS

Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties

(2017) Lingshang Lin et al.   MOLECULES

Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour

(2016) Nazlı Savlak et al.   FOOD CHEMISTRY

Bioactive compounds in banana and their associated health benefits – A review

(2016) Balwinder Singh et al.   FOOD CHEMISTRY

Properties of new starches from tubers of Arisaema elephas , yunnanense and erubescens

(2016) Xiaoxu Fan et al.   FOOD HYDROCOLLOIDS

Comparative structure of starches from high-amylose maize inbred lines and their hybrids

(2016) Lingshang Lin et al.   FOOD HYDROCOLLOIDS

Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches

(2016) Lingshang Lin et al.   FOOD HYDROCOLLOIDS

Identification of carbohydrate parameters in commercial unripe banana flour

(2016) Fabiana A. Hoffmann Sardá et al.   FOOD RESEARCH INTERNATIONAL

Properties of starch from root tuber of Stephania epigaea in comparison with potato and maize starches

(2016) Shuncang Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Application of banana peels nanosorbent for the removal of radioactive minerals from real mine water

(2016) Opeyemi A. Oyewo et al.   JOURNAL OF ENVIRONMENTAL RADIOACTIVITY

Relationship between structure and functional properties of normal rice starches with different amylose contents

(2015) Jinwen Cai et al.   CARBOHYDRATE POLYMERS

Physicochemical, digestibility and structural characteristics of starch isolated from banana cultivars

(2015) Edith Agama-Acevedo et al.   CARBOHYDRATE POLYMERS

Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars

(2015) Tonna A. Anyasi et al.   FOOD CHEMISTRY

Structural and functional properties of starches from wild Trapa quadrispinosa, japonica, mammillifera and incisa

(2015) Jun Huang et al.   FOOD HYDROCOLLOIDS

Digestibility and changes to structural characteristics of green banana starch during in vitro digestion

(2015) Huanhuan Jiang et al.   FOOD HYDROCOLLOIDS

Comparison of physicochemical properties of B-type nontraditional starches from different sources

(2015) Jun Huang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration

(2015) Lina M. Rayo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Different Structural Properties of High-Amylose Maize Starch Fractions Varying in Granule Size

(2014) Canhui Cai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Morphology, physical, chemical, and functional properties of starches from cereals, legumes, and tubers cultivated in Africa: A review

(2014) M. Naushad Emmambux et al.   STARCH-STARKE

In vitro digestibility, physicochemical, thermal and rheological properties of banana starches

(2013) R.G. Utrilla-Coello et al.   CARBOHYDRATE POLYMERS

Allomorph distribution and granule structure of lotus rhizome C-type starch during gelatinization

(2013) Canhui Cai et al.   FOOD CHEMISTRY

Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour

(2013) Chonthira Sarawong et al.   FOOD CHEMISTRY

Comparison of starches isolated from three different Trapa species

(2013) Hongming Gao et al.   FOOD HYDROCOLLOIDS

Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds

(2013) Ligia Portugal Gomes Rebello et al.   FOOD RESEARCH INTERNATIONAL

Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits

(2011) Abbas F.M. Alkarkhi et al.   FOOD CHEMISTRY

Assessment of sugar and starch in intact banana and mango fruit by SWNIR spectroscopy

(2011) P.P. Subedi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

In vivo degradation of banana starch: Structural characterization of the degradation process

(2010) Fernanda H.G. Peroni-Okita et al.   CARBOHYDRATE POLYMERS

Granule Structure and Distribution of Allomorphs in C-Type High-Amylose Rice Starch Granule Modified by Antisense RNA Inhibition of Starch Branching Enzyme

(2010) Cunxu Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A comparison between the physico-chemical properties of tuber and cereal starches

(2009) Nancy L. García et al.   FOOD RESEARCH INTERNATIONAL

Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions

(2009) T.B. Tribess et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical Characteristics of Starches from Unripe Fruits of Mango and Banana

(2009) Vicente Espinosa-Solis et al.   STARCH-STARKE

Bananas, raw materials for making processed food products

(2008) Guylène Aurore et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dietary fibre components and pectin chemical features of peels during ripening in banana and plantain varieties

(2007) Thomas Happi Emaga et al.   BIORESOURCE TECHNOLOGY