Literature DB >> 31466631

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

C V Borges1, I O Minatel1, E P Amorim2, M A F Belin1, H A Gomez-Gomez3, C R Correa4, G P P Lima5.   

Abstract

Entities:  

Keywords:  Boiling; Lutein; Provitamin A; β-Carotene

Year:  2018        PMID： 31466631     DOI： 10.1016/j.foodres.2018.08.022

Source DB:  PubMed          Journal:  Food Res Int        ISSN： 0963-9969            Impact factor:   6.475


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  2 in total

1.  Arcopilus eremanthusum sp. nov. as sources of antibacterial and antioxidant metabolites.

Authors:  Dérica Gonçalves Tavares; Sarah da Silva Costa Guimarães; Roberta Hilsdorf Piccoli; Whasley Ferreira Duarte; Patrícia Gomes Cardoso
Journal:  Arch Microbiol       Date:  2022-01-30       Impact factor: 2.552

2.  Bioactive Amines Screening in Four Genotypes of Thermally Processed Cauliflower.

Authors:  Marla Silvia Diamante; Cristine Vanz Borges; Mônica Bartira da Silva; Igor Otavio Minatel; Camila Renata Corrêa; Hector Alonzo Gomez Gomez; Giuseppina Pace Pereira Lima
Journal:  Antioxidants (Basel)       Date:  2019-08-15
  2 in total

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