Effects of Low Heat-Moisture Treatment in Prata Green Banana Starch (Musa AAB-Prata)

Green banana is a great potential source for starch. The functional properties of starch can be improved by applying various innovative and safe technologies with the physical modifications being most desired by maintaining granular integrity and not making use of chemical reagents. The objective of...

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Bibliographic Details
Published in:	Food and bioprocess technology Vol. 12; no. 11; pp. 1938 - 1944
Main Authors:	dos Santos Costa, Sabrina, de Medeiros Almeida, Maria Climene Bezerra, Almeida, Eveline Lopes, Cavalcanti, Mônica Tejo
Format:	Journal Article
Language:	English
Published:	New York Springer US 01-11-2019 Springer Nature B.V
Subjects:	Agriculture Amylose Biotechnology Calorimetry Chemistry Chemistry and Materials Science Chemistry/Food Science Differential scanning calorimetry Enthalpy Food industry Food processing industry Food Science Fourier transforms Fruits Heat treatment High temperature Moisture Moisture content Morphology Organic chemistry Original Paper Reagents Scanning electron microscopy Spectrometry Starch Starches Thermal stability Viscosity Thermal Properties Pasting properties Starch Physical modification Morphology
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