9786138960874 - banana starch: isolation, modification and characterization di rani, ruchi; prasad, kamlesh (8 risultati)
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Da: moluna, Greven, Germaniamoluna
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Da: preigu, Osnabrück, Germaniapreigu
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Taschenbuch. Condizione: Neu. Banana Starch | Isolation, Modification and Characterization | Ruchi Rani (u. a.) | Taschenbuch | Englisch | 2021 | Scholars' Press | EAN 9786138960874 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 59,90
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Banana starch was isolated, purified, and characterized from plantain and dessert green banana cultivars. The Grand Naine banana is commonly used as a ripened banana for table purposes in India. Banana has to be transported in gree…n unripe form from its cultivation center to various destinations in India mainly through a surface transport system. The banana has to face harsh conditions during surface transportation, loading, and unloading. The associated quantitative losses were observed to be around 30%. The edible portion recovered from those bananas was around 35%. Out of the edible portion, starch could be extracted to about 11% using the wet extraction method. Considering the above problem of huge losses occurred for dessert banana the modification of Grand Naine banana starch was carried out through two different physical procedures such as pre-gelatinization and heat moisture treatment. Further, the modified starches were characterized based on physical, chemical, thermal, functional, rheological, and morphological properties. 92 pp. Englisch.
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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Condizione: New. PRINT ON DEMAND.
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
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EUR 59,90
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Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Banana starch was isolated, purified, and characterized from plantain and dessert green banana cultivars. The Grand Naine banana is commonly used as a ripened banana for table purposes in India. Banana has to be transported in green un…ripe form from its cultivation center to various destinations in India mainly through a surface transport system. The banana has to face harsh conditions during surface transportation, loading, and unloading. The associated quantitative losses were observed to be around 30%. The edible portion recovered from those bananas was around 35%. Out of the edible portion, starch could be extracted to about 11% using the wet extraction method. Considering the above problem of huge losses occurred for dessert banana the modification of Grand Naine banana starch was carried out through two different physical procedures such as pre-gelatinization and heat moisture treatment. Further, the modified starches were characterized based on physical, chemical, thermal, functional, rheological, and morphological properties.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 92 pp. Englisch.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 60,62
EUR 60,78 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Banana starch was isolated, purified, and characterized from plantain and dessert green banana cultivars. The Grand Naine banana is commonly used as a ripened banana for table purposes in India. Banana has to be transported in green unr…ipe form from its cultivation center to various destinations in India mainly through a surface transport system. The banana has to face harsh conditions during surface transportation, loading, and unloading. The associated quantitative losses were observed to be around 30%. The edible portion recovered from those bananas was around 35%. Out of the edible portion, starch could be extracted to about 11% using the wet extraction method. Considering the above problem of huge losses occurred for dessert banana the modification of Grand Naine banana starch was carried out through two different physical procedures such as pre-gelatinization and heat moisture treatment. Further, the modified starches were characterized based on physical, chemical, thermal, functional, rheological, and morphological properties.
