Non-starch contents affect the susceptibility of banana starch and flour to ozonation-Reference-Cited by-同舟云学术

Non-starch contents affect the susceptibility of banana starch and flour to ozonation

Published:2018-03-02 Issue:5 Volume:55 Page:1726-1733
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Cahyana Yana^ORCID,Titipanillah Rosmala,Mardawati Efri,Sukarminah Een,Rialita Tita,Andoyo Robi,Djali Mohamad,Hanidah In-In,Setiasih Imas Siti,Handarini Kejora

Funder

Universitas Padjadjaran

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3085-2/fulltext.html

Reference31 articles.

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2. An HJ, King JM (2009) Using ozonation and amino acids to change pasting properties of rice starch. J Food Sci 74:C278–C283. https://doi.org/10.1111/j.1750-3841.2009.01109.x

3. Bai Y, Wu P, Wang K, Li C, Li E, Gilbert RG (2017) Effects of pectin on molecular structural changes in starch during digestion. Food Hydrocoll 69:10–18. https://doi.org/10.1016/j.foodhyd.2017.01.021

4. Bello-Pérez LA, Agama-Acevedo E, Sáyago-Ayerdi SG, Moreno-Damian E, Figueroa JDC (2000) Some structural, physicochemical and functional studies of banana starches isolated from two varieties growing in Guerrero, México. Starch Stärke 52:68–73. https://doi.org/10.1002/(SICI)1521-379X(200004)52:2/3<68::AID-STAR68>3.0.CO;2-1

5. Bi Y et al (2017) Molecular structure and digestibility of banana flour and starch. Food Hydrocoll 72:219–227. https://doi.org/10.1016/j.foodhyd.2017.06.003

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