Antioxidant extracts from natural sources as potential enzymatic browning inhibitors in fruits

Original language	English
Number of pages	2
Publication status	Published - Apr 2019
Event	3rd Conference in Food Science - Paris, France Duration: 15 Apr 2019 → 16 Apr 2019

Conference

Conference	3rd Conference in Food Science
Country/Territory	France
City	Paris
Period	15/04/19 → 16/04/19

Access to Document

• 42300178Final published version, 312 KBLicence: Unspecified

• http://hdl.handle.net/10400.14/43654Licence: Unspecified

Projects

• 1 Finished

Projects per year

• ReStoragePear: Desenvolvimento de estratégias na prevenção do escaldão superficial e acastanhamento interno na pera rocha e garantia da qualidade no armazenamento de longo prazo

  Pintado, M. M. (PI) & Dias, C. L. A. (Scholarship holder)

  1/12/16 → 31/08/20

  Project: Research

  • Antioxidant 100%
  • Enzymatic Browning 83%
  • Peroxidase 83%
  • Phenolic Compound 66%
  • Antioxidant Capacity 66%

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Dias, C., Amaro, A., Salvador, Â. C., Rocha, S. M., Silvestre, A. J. D., Isidoro, N., & Pintado, M. (2019). Antioxidant extracts from natural sources as potential enzymatic browning inhibitors in fruits. Abstract from 3rd Conference in Food Science, Paris, France. http://hdl.handle.net/10400.14/43654

Dias, Cindy ; Amaro, Ana ; Salvador, Ângelo C. et al. / Antioxidant extracts from natural sources as potential enzymatic browning inhibitors in fruits. Abstract from 3rd Conference in Food Science, Paris, France.2 p.

@conference{40819c0d152c40e69eb00a6c2f02a4f1,

title = "Antioxidant extracts from natural sources as potential enzymatic browning inhibitors in fruits",

author = "Cindy Dias and Ana Amaro and Salvador, {{\^A}ngelo C.} and Rocha, {S{\'i}lvia M.} and Silvestre, {Armando J. D.} and N{\'e}lson Isidoro and Manuela Pintado",

year = "2019",

month = apr,

language = "English",

note = "3rd Conference in Food Science ; Conference date: 15-04-2019 Through 16-04-2019",

}

Dias, C, Amaro, A, Salvador, ÂC, Rocha, SM, Silvestre, AJD, Isidoro, N & Pintado, M 2019, 'Antioxidant extracts from natural sources as potential enzymatic browning inhibitors in fruits', 3rd Conference in Food Science, Paris, France, 15/04/19 - 16/04/19. <http://hdl.handle.net/10400.14/43654>

Antioxidant extracts from natural sources as potential enzymatic browning inhibitors in fruits. / Dias, Cindy; Amaro, Ana; Salvador, Ângelo C. et al.
2019. Abstract from 3rd Conference in Food Science, Paris, France.

Research output: Contribution to conference › Abstract › peer-review

TY - CONF

T1 - Antioxidant extracts from natural sources as potential enzymatic browning inhibitors in fruits

AU - Dias, Cindy

AU - Amaro, Ana

AU - Salvador, Ângelo C.

AU - Rocha, Sílvia M.

AU - Silvestre, Armando J. D.

AU - Isidoro, Nélson

AU - Pintado, Manuela

PY - 2019/4

Y1 - 2019/4

M3 - Abstract

T2 - 3rd Conference in Food Science

Y2 - 15 April 2019 through 16 April 2019

ER -

Dias C, Amaro A, Salvador ÂC, Rocha SM, Silvestre AJD, Isidoro N et al.. Antioxidant extracts from natural sources as potential enzymatic browning inhibitors in fruits. 2019. Abstract from 3rd Conference in Food Science, Paris, France.