Banana - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 148

Baldwin EA, Nisperos-Carriedo MO, Baker RA. 1995. Use of
edible coatings to preserve quality of lightly (and slightly)
processed products. Crit Rev Food Sci Nut 35: 509-24.
Bello-P´erez LA, Agama-Acevedo E, Sayago-Ayerdi SG,
Moreno-Damian E, Figueroa JDC. 2000. Some structural,
physicochemical and functional studies of banana starches
isolated from two varieties growing in Guerrero, M´exico.
Starch/Starke 52: 68-73.
Bello-P´erez LA, de Francisco A, Agama-Acevedo E,
Guti´errez-Meraz F, Garc´ıa-Su´arez FJL. 2005. Morphologi-
cal and molecular studies of banana starch. Food Sci Technol
Intl 11: 367-72.
Bello-P´erez LA, Rodr´ıguez-Ambriz SL, Agama-Acevedo E,
Zamudio Flores PB. 2010. Starch with commercial poten-
tial: Chemical modification of banana starch. Trends Car-
bohyd Res 2: 23-35.
Bico SLS, Raposo MFJ, Morais RMSC, Morais AMMB. 2009.
Combined effects of chemical dip and/or carrageenan coat-
ing and/or controlled atmosphere on quality of fresh-cut
banana. Food Control 20: 508-14.
Boudhrioua N, Michon C, Cuvelier G, Bonazzi C. 2002. Influ-
ence of ripeness and air temperature on changes in banana
texture during drying. J Food Eng 55: 115-21.
Boudhrioua N, Giampaoli P, Bonazzi C. 2003. Changes in
aromatic components of banana during ripening and air-
drying. LWT—Food Sci Technol 36: 633-42.
Brackett RE. 1997. Microbiological spoilage and pathogens in
minimally processed refrigerated fruits and vegetables. In:
Wiley RC, editor. Minimally Processed Refrigerated Fruits
and Vegetables . New York: Chapman and Hall. p 226-68.
Bukusuba J, Muranga FI, Nampala P. 2008. Effect of process-
ing technique on energy density and viscosity of cooking
banana: Implication for weaning foods in Uganda. Intl J
Food Sci Technol 43: 1424-29.
Cano MP. 1994. Combined microwave/freezing methods to im-
prove preserved fruit quality. In: Singh RP, Oliveira MAF,
editors. Process Optimization and Minimal Processing of
Foods . Boca Raton, FL: CRC Press. p 135-41.
Cano MP, Marin MA, Fuster C. 1990. Effects of some thermal
treatments on polyphenoloxidase and peroxidase activities
of banana ( Musa cavendishii, var enana). J Sci Food Agric
51: 223-31.
Cano MP, De Ancos B, Gloria Lobo MG, Santos M. 1997. Im-
provement of frozen banana ( Musa cavendishii, cv. Enana)
colour by blanching: Relationship between browning, phe-
nols and polyphenol oxidase and peroxidase activities. Z
Lebens Unters Forsch A 204: 60-65.
Cardoso WS, Pinheiro FA, Perez R, Patelli T, Faria ER. 2010.
Fruit salad development: From market research to food tech-
nology. Cien Tecnol Aliment 30: 454-62.
Chaisakdanugull C, Theerakulkait C, Wrolstad RE. 2007.
Pineapple juice and its fractions in enzymatic browning in-
hibition of banana ( Musa [AAA Group] Gros Michel). J
Agric Food Chem 55: 4252-57.

Chung SL, Meyers SP. 1978. Bioproteins from banana wastes.
Develop Indust Microbiol 20: 723-31.
Coulibaly S, Nemlin JG, Amani JN. 2006. Isolation and par-
tial characterization of native starches of new banana and
plantain hybrids ( Musa spp.) in comparation with that of
plantain variety orishele. Starch/St¨arke 58: 360-70.
Da Mota RV, Lajolo FM, Ciacco C, Cordenunsi BR. 2000.
Composition and functional properties of banana flour from
different varieties. Starch/St¨arke 52: 63-68.
Danyen SB, Boodia N, Rugoo A. 2009. Interaction effects
between ascorbic acid and calcium chloride in minimizing
browning of fresh-cut green banana slices. J Food Process
Preserv 33: 12-26.
De la Torre-Guti´errez L, Torruco-Uco JG, Castellanos-Ruelas
A, Chel-Guerrero LA, Betancur-Ancona D. 2007. Isolation
and structure investigations of square banana ( Musa bal-
bisiana ) starch. Starch/St¨arke 59: 326-33.
De la Torre-Guti´errez L, Chel-Guerrero LA, Betancur-Ancona
D. 2008. Functional properties of square banana ( Musa bal-
bisiana ) starch. Food Chem 106: 1138-44.
Delcour JA, Eerlingen RC. 1996. Analytical implications of
the classification of resistant starch as dietary fiber. Cereal
Food World 41: 85-86.
Del Nobile MA, Licciardello F, Scrocco C, Muratore G, Zappa
M. 2007. Design of plastic packages for minimally pro-
cessed fruits. J Food Eng 79: 217-24.
Dufour D, Gibert O, Giraldo A, S´anchez T, Reynes M,
Pain JP, Gonz´alez A, Fern´andez A, D´ıaz A. 2009. Differ-
entiation between cooking bananas and dessert bananas.
2. Thermal and functional characterization of cultivated
Colombian Musaceae ( Musa sp.). J Agric Food Chem 57:
7870-76.
Eggleston G, Swennen R, Akoni S. 1992. Physicochemical
studies on starches isolated from plantain cultivars, plantains
hybrids and cooking bananas. Starch/St¨arke 44: 121-27.
Emaga HT, Andrianaivo RH, Wathelet B, Tchango TJ, Paquot
M. 2007. Effects of the stage of maturation and varieties
on the chemical composition of banana and plantain peels.
Food Chem 103: 590-600.
Emaga HT, Ronkart SN, Robert C, Wathelet B, Paquot M.
2008. Characterization of pectins extracted from banana
peels ( Musa AAA) under different conditions using an ex-
perimental design. Food Chem 108: 463-71.
Englyst HN, Kingman SM, Cummings JH. 1992. Classifica-
tion and measurement of nutritionally important starch frac-
tions. Euro J Clin Nutr 46: S33-S50.
Enwefa C. 1991. Biomass production from banana skin. Appl
Microbiol Biotechnol 36: 283-84.
Espinosa-Solis V, Jane JL, Bello-Perez LA. 2009. Physico-
chemical characteristics of starch from unripe fruit of mango
and banana. Starch/Starke 61: 291-99.
FAO [Food and Agriculture Organization]. 2011. Crop
production and trade data. http://faostat.fao.org/site/291/
default.aspx .