The cold storage of green bananas affects the starch degradation during ripening at higher temperature-Reference-Cited by-同舟云学术

The cold storage of green bananas affects the starch degradation during ripening at higher temperature

Published:2013-07 Issue:1 Volume:96 Page:137-147
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Peroni-Okita Fernanda H.G.,Cardoso Mateus B.,Agopian Roberta G.D.,Louro Ricardo P.,Nascimento João R.O.,Purgatto Eduardo,Tavares Maria I.B.,Lajolo Franco M.,Cordenunsi Beatriz R.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference28 articles.

1. Low temperature induced changes in activity and protein levels of the enzymes associated to conversion of starch to sucrose in banana fruit;Agopian;Postharvest Biology and Technology,2011

2. The molecular deposition of transgenically modified starch in the starch granule as imaged by functional microscopy;Blennow;Journal of Structural Biology,2003

3. On the lamelar width distributions of starch;Cardoso;Carbohydrate Polymers,2010

4. Instrumental texture changes in banana during ripening under active and passive modified atmosphere;Chauhan;International Journal of Food Properties,2006

5. 1H NMR studies of molecular mobility in wheat starch;Choi;Food Research International,2003

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