Characterization of the antioxidant capacity of peptide fractions from cod blood and sardine cooking water, attained through membrane processing

Soudabeh Ghalamara; Ezequiel R. Coscueta; Sara Silva; Carla Brazinha; Manuela Pintado

Characterization of the antioxidant capacity of peptide fractions from cod blood and sardine cooking water, attained through membrane processing

Soudabeh Ghalamara^*, Ezequiel R. Coscueta, Sara Silva, Carla Brazinha, Manuela Pintado

^*Corresponding author for this work

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

Original language	English
Publication status	Published - Jul 2019
Event	XII Iberoamerican Congress of Food Engineering: Challenging Food Engineering as a Driver Towards Sustainable Food Processing - Universidade do Algarve, Faro, Portugal Duration: 1 Jul 2019 → 4 Jul 2019 Conference number: 12

Conference

Conference	XII Iberoamerican Congress of Food Engineering: Challenging Food Engineering as a Driver Towards Sustainable Food Processing
Abbreviated title	CIBIA
Country/Territory	Portugal
City	Faro
Period	1/07/19 → 4/07/19

Cite this

Ghalamara, S., Coscueta, E. R., Silva, S., Brazinha, C., & Pintado, M. (2019). Characterization of the antioxidant capacity of peptide fractions from cod blood and sardine cooking water, attained through membrane processing. Poster session presented at XII Iberoamerican Congress of Food Engineering: Challenging Food Engineering as a Driver Towards Sustainable Food Processing, Faro, Portugal.

Ghalamara, Soudabeh ; Coscueta, Ezequiel R. ; Silva, Sara et al. / Characterization of the antioxidant capacity of peptide fractions from cod blood and sardine cooking water, attained through membrane processing. Poster session presented at XII Iberoamerican Congress of Food Engineering: Challenging Food Engineering as a Driver Towards Sustainable Food Processing, Faro, Portugal.

@conference{8437644e0fed4453af3d17d66884b438,

title = "Characterization of the antioxidant capacity of peptide fractions from cod blood and sardine cooking water, attained through membrane processing",

author = "Soudabeh Ghalamara and Coscueta, {Ezequiel R.} and Sara Silva and Carla Brazinha and Manuela Pintado",

year = "2019",

month = jul,

language = "English",

note = "XII Iberoamerican Congress of Food Engineering: Challenging Food Engineering as a Driver Towards Sustainable Food Processing, CIBIA ; Conference date: 01-07-2019 Through 04-07-2019",

}

Ghalamara, S, Coscueta, ER , Silva, S, Brazinha, C & Pintado, M 2019, 'Characterization of the antioxidant capacity of peptide fractions from cod blood and sardine cooking water, attained through membrane processing', XII Iberoamerican Congress of Food Engineering: Challenging Food Engineering as a Driver Towards Sustainable Food Processing, Faro, Portugal, 1/07/19 - 4/07/19.

Characterization of the antioxidant capacity of peptide fractions from cod blood and sardine cooking water, attained through membrane processing. / Ghalamara, Soudabeh; Coscueta, Ezequiel R.; Silva, Sara et al.
2019. Poster session presented at XII Iberoamerican Congress of Food Engineering: Challenging Food Engineering as a Driver Towards Sustainable Food Processing, Faro, Portugal.

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

TY - CONF

T1 - Characterization of the antioxidant capacity of peptide fractions from cod blood and sardine cooking water, attained through membrane processing

AU - Ghalamara, Soudabeh

AU - Coscueta, Ezequiel R.

AU - Silva, Sara

AU - Brazinha, Carla

AU - Pintado, Manuela

N1 - Conference code: 12

PY - 2019/7

Y1 - 2019/7

M3 - Poster

T2 - XII Iberoamerican Congress of Food Engineering: Challenging Food Engineering as a Driver Towards Sustainable Food Processing

Y2 - 1 July 2019 through 4 July 2019

ER -

Ghalamara S, Coscueta ER , Silva S, Brazinha C, Pintado M. Characterization of the antioxidant capacity of peptide fractions from cod blood and sardine cooking water, attained through membrane processing. 2019. Poster session presented at XII Iberoamerican Congress of Food Engineering: Challenging Food Engineering as a Driver Towards Sustainable Food Processing, Faro, Portugal.