1. Pick several papers online.

Please, select one for each category:

A) A paper from a journal.

Title: Changes in resistant starch from two banana cultivars during postharvest storage

Authors: Juan Wang, Xue Juan Tang, Ping Sheng Chen, Hui Hua Huang

Year of publication: Food Chemistry 156 (2014) 319–325

B)

Title: Effects of particle size distribution on some physical, chemical and functional properties of unripe
banana flour

Authors: Nazlı Savlak, Burcu Türker, Nazlıcan Yesilkanat

Year of publication: Food Chemistry 213 (2016) 180–186

C)

Title: Phenolic compounds within banana peel and their potential uses: A review

Authors: Hang T. Vu, Christopher J. Scarlett, Quan V. Vuong

Year of publication: Journal of Functional Foods 40 (2018) 238–248

D)

Title: Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds

Authors: Ligia Portugal Gomes Rebello, Afonso Mota Ramos, Paula Becker Pertuzatti, Milene Teixeira
Barcia, Noelia Castillo-Muñoz, Isidro Hermosín-Gutiérrez.

Year of publication: Food Research International 55 (2014) 397–403

Journal homepage: www.elsevier.com/locate/foodchem

2. Identify what you think the key story points are.

I) Did the authors do good job of highlighting that story?

a) Yes, they did

b) yes, they did
c) yes, they did
d) yes, they did

II) How far along the flow from data to understanding did the paper go?

a) Very good
b) excellent
c) dense but good
d) very advanced, the experimental part

III) Could they have taken it further?

a) No, it is good
b) No, it is dense and extensive
c) No, it is a very complete review
d) No, it is good
3. Story points for an article. For each question, write a short paragraph—no more than two to three
sentences.
These identify the essential story elements:
• What is your opening? This should identify the larger problem to which you are contributing, give readers a
sense of the direction your paper is going, and make it clear why it is important. It should engage the widest
audience practical.

a) Compare the resistant starch between Cavendish and Pisang Awak in different periods of maturation
b) See how it changes its properties according to the particle size
c) The variety of phenols, that are obtained in the banana Shell and how varies by types.
d) The banana shell has antioxidant activity, see their activity according to their ripening time and the
phenolic compounds.
• What is your specific question or hypothesis?
a) There are differences in the quantity or composition of the starch in the different stages of maturation
b) There are differences significant by varying the particle size
c) How use the phenolic of the Shell of banana in the ambit the food industry, by show that it serves for
example as fertilizer, medicine, etc.
d) When looking for antioxidant activity, it is observed that it increases when the fruit is more mature.

• What are the key results of your work? Identify a short list.
a) The differences in the structure of the starch, in the two species of bananas analyzed and in the
maturation is different.

b) Peel, rinse, cut, rinse, freeze and then crush, then size the flour, giving a classification of its properties.

c) Understand that the shell has more phenols than inside and how to use them in the future.

d) All three methods were used to show antioxidant activity. the methods were ordered by a better result
and know that the greater the antioxidant activity, the more mature the fruit is and that this is the
responsibility of the phenols

• What is your main conclusion? What did you learn?

a) the incorporation of banana flour reduces body weight and resists insulin, starch protects against
diseases such as type 2 diabetes

b) The particle size of the flour is very important for water quality and retention, oil retention, wettability,
color, etc. according to size, it acts differently

c) The banana shell has many applications and it is necessary to continue researching, in order to reach a
greater use of its phenolic components.

d) The shell of the banana, has many phenolic compounds, the shell can be made a flour for its
subsequent storage

4. Write a short article. Write a short article describing your research. Your target audience is scientists who
are not specialists in your discipline. You are trying to tell the story of your work and engage and educate
your readers, not write a technical paper. The tone can range between somewhat technical and more
casual, but it must be something that technical readers would find interesting.
Use your answers from exercise 3 to frame the story.
Poner titulo :
Compare the starch of two types of banana, it is analyzed by size and phenols of its shell and its antioxidant
activity, this is observed to increase as the fruit is more mature. These analyzes are necessary to know and
use as flour.
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