Search Results - "Belin, M.A.F."

Nutritional value and antioxidant compounds during the ripening and after domestic cooking of bananas and plantains by Borges, C.V., Maraschin, M., Coelho, D.S., Leonel, M., Gomez, H.A.G., Belin, M.A.F., Diamante, M.S., Amorim, E.P., Gianeti, T., Castro, G.R., Lima, G.P.P.

“…[Display omitted] •Plantains and cooking bananas presented a high content of resistant starch.•Peel showed superior phenolic compounds and minerals levels than…”
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Ripening and cooking processes influence the carotenoid content in bananas and plantains (Musa spp.) by Borges, C.V., Minatel, I.O., Amorim, E.P., Belin, M.A.F., Gomez-Gomez, H.A., Correa, C.R., Lima, G.P.P.

“…In bananas, the major carotenoids are α- and β-carotene, which give this fruit great potential in biofortification programs. The carotenoid content in pulp and…”
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