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

Food Res Int. 2019 Oct:124:129-136. doi: 10.1016/j.foodres.2018.08.022. Epub 2018 Aug 8.

¹ São Paulo State University, Department of Chemistry and Biochemistry, Institute of Bioscience, 18.618-000 Botucatu, São Paulo, Brazil.
² Embrapa Cassava & Fruits, 44380-000 Cruz das Almas, Bahia, Brazil.
³ Universidad Nacional de Agricultura, Department of Food Technology, Barrio El Espino, Catacamas, Honduras.
⁴ São Paulo State University, Department of Pathology, Faculty of Medicine, 18.618-000 Botucatu, São Paulo, Brazil.
⁵ 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.

No abstract available

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

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