Influence of Banana Genotype on Polyphenol Content and Starch Digestibility of Unripe Flours
Edith Agama-Acevedo, Ana L. Solis-Mariano, Sherlin M. Altamirano-Monico, Vareska L. Zárate-Córdova, Luis A. Bello-Perez · 2025
Read Influence of Banana Genotype on Polyphenol Content and Starch Digestibility of Unripe Flours by Edith Agama-Acevedo, Ana L. Solis-Mariano, Sherlin M. Altamirano-Monico, Vareska L. Zárate-Córdova, Luis A. Bello-Perez (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12692417.txt.
Description
Banana fruits are consumed raw as desserts or after cooking. They are classified based on their genotype as pure (AAA) or hybrid cultivars (AAB). There is a growing interest in the use of unripe banana flours to produce functional foods due to the presence of polyphenols and dietary fiber (including resistant starch).
Catalog record
| CREATOR | Edith Agama-Acevedo, Ana L. Solis-Mariano, Sherlin M. Altamirano-Monico, Vareska L. Zárate-Córdova, Luis A. Bello-Perez |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 21 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |