𝔖 Bobbio Scriptorium
✦   LIBER   ✦

PHYSICAL CHANGES DURING RIPENING OF SILVER BANANAS

✍ Scribed by K. M. FERNANDES; V. D. DE CARVALHO; J. CAL-VIDAL


Book ID
108803724
Publisher
Institute of Food Technologists
Year
1979
Tongue
English
Weight
201 KB
Volume
44
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.


πŸ“œ SIMILAR VOLUMES


Textural changes of banana and plantain
✍ Kajuna, Silas T A R; Bilanski, Walter K; Mittal, Gauri S πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 247 KB πŸ‘ 1 views

Green banana and plantain fruits were treated with ethylene or kept untreated, then stored in environmental chambers at 13, 16, 20 and 25Β‘C for 8 days. On daily basis, cylindrical samples of the fruits were compressed twice at 50 mm min~1 to 75% of the original height. Changes in the textural proper

Nuclear magnetic resonance water relaxat
✍ Fayene Zeferino Ribeiro; LucinΓ©ia Vizzotto Marconcini; Ingrid Bertoni de Toledo; πŸ“‚ Article πŸ“… 2010 πŸ› John Wiley and Sons 🌐 English βš– 122 KB

BACKGROUND: Nuclear magnetic resonance studies of banana fragments during ripening show an increase on the water transverse relaxation time (T 2 ) and a decrease in water self-diffusion coefficient (D). As T 2 and D are normally directly correlated, we studied these two properties in intact bananas