The Impact of Heat-Moisture Treatment on the Properties of Musa paradisiaca L. Starch and Optimization of Process Variables

Starch stability under the processing conditions can be improved by modifying the granule structure using chemical and/or physical processes. The effect of heat-moisture treatment (HMT) on the physicochemical, morphological, pasting and thermal properties of green banana (Musa paradisiaca L.) starch...

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Detalles Bibliográficos
Autores principales: Cordeiro, Maria José Missão, Veloso, Cristiane Martins, Santos, Leandro Soares, Bonomo, Renata Cristina Ferreira, Caliari, Márcio, Fontan, Rafael da Costa Ilhéu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2018
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6399712/
https://www.ncbi.nlm.nih.gov/pubmed/30923447
http://dx.doi.org/10.17113/ftb.56.04.18.5490

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6399712/
https://www.ncbi.nlm.nih.gov/pubmed/30923447
http://dx.doi.org/10.17113/ftb.56.04.18.5490

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