Giraldo Toro A., Briffaz A., Gibert O., Dufour D., Tran T., Bohuon P.
2018
A better understanding of starch-process interactions is the key point to better control banana starch digestibility and degree of cooking. This study aims at investigating and modelling the evolution of both the degree of cooking and in vitro digestibility of plantain starch as a function of steeping conditions. A 2D-axial-symmetric model considering a single Harton plantain cylinder being ...
Traitement et conservation des produits alimentaires
2018
A better understanding of starch-process interactions is the key point to better control banana starch digestibility and degree of cooking. This study aims at investigating and modelling the evolution of both the degree of cooking and in vitro digestibility of plantain starch as a function of steeping conditions. A 2D-axial-symmetric model considering a single Harton plantain cylinder being ...
Traitement et conservation des produits alimentaires