Ripening and cooking processes influence the carotenoid content in bananas and plantains (Musa spp.).

Autor: Borges CV; São Paulo State University, Department of Chemistry and Biochemistry, Institute of Bioscience, 18.618-000 Botucatu, São Paulo, Brazil., Minatel IO; São Paulo State University, Department of Chemistry and Biochemistry, Institute of Bioscience, 18.618-000 Botucatu, São Paulo, Brazil., Amorim EP; Embrapa Cassava & Fruits, 44380-000 Cruz das Almas, Bahia, Brazil., Belin MAF; São Paulo State University, Department of Chemistry and Biochemistry, Institute of Bioscience, 18.618-000 Botucatu, São Paulo, Brazil., Gomez-Gomez HA; Universidad Nacional de Agricultura, Department of Food Technology, Barrio El Espino, Catacamas, Honduras., Correa CR; São Paulo State University, Department of Pathology, Faculty of Medicine, 18.618-000 Botucatu, São Paulo, Brazil., Lima GPP; São Paulo State University, Department of Chemistry and Biochemistry, Institute of Bioscience, 18.618-000 Botucatu, São Paulo, Brazil. Electronic address: gpplima@ibb.unesp.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2019 Oct; Vol. 124, pp. 129-136. Date of Electronic Publication: 2018 Aug 08.
DOI: 10.1016/j.foodres.2018.08.022
Databáze: MEDLINE
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