Evaluation of natural extracts as potential enzymatic browning inhibitors

Original language	English
Publication status	Published - 6 Nov 2018
Event	XIV Encontro de Química dos Alimentos - Viana do Castelo, Portugal Duration: 6 Nov 2019 → 9 Nov 2019

Conference

Conference	XIV Encontro de Química dos Alimentos
Country/Territory	Portugal
Period	6/11/19 → 9/11/19

Access to Document

• 41726460Final published version, 1.9 MBLicence: Unspecified

• http://hdl.handle.net/10400.14/46917Licence: Unspecified

Projects

Projects per year 2016 2016 2020

• 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 71%
  • Peroxidase 71%
  • Pear 71%
  • Phenolic Compound 57%

Research output

Research output per year 2018 2018 2018

• 1 Paper

Research output per year

Research output per year

• Evaluation of natural extracts as potential enzymatic browning inhibitors

  Dias, C., Amaro, A., Salvador, Â., Rocha, S., Silvestre, A., Isidoro, N. & Pintado, M., 2018, p. 1-4. 4 p.

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

  Open Access

  File

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

Cite this

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Dias, C., Amaro, A., Salvador, Â., Rocha, S. M., Silvestre, A., Isidoro, N., & Pintado, M. (2018). Evaluation of natural extracts as potential enzymatic browning inhibitors. Poster session presented at XIV Encontro de Química dos Alimentos, Portugal. http://hdl.handle.net/10400.14/46917

Dias, Cindy ; Amaro, Ana ; Salvador, Ângelo et al. / Evaluation of natural extracts as potential enzymatic browning inhibitors. Poster session presented at XIV Encontro de Química dos Alimentos, Portugal.

@conference{38adeeb2dd4e4bb5b95882ca27cc03a5,

title = "Evaluation of natural extracts as potential enzymatic browning inhibitors",

author = "Cindy Dias and Ana Amaro and {\^A}ngelo Salvador and Rocha, \{S{\'i}lvia M.\} and Armando Silvestre and Nels{\'o}n Isidoro and Manuela Pintado",

year = "2018",

month = nov,

day = "6",

language = "English",

note = "XIV Encontro de Qu{\'i}mica dos Alimentos ; Conference date: 06-11-2019 Through 09-11-2019",

}

Dias, C, Amaro, A, Salvador, Â, Rocha, SM, Silvestre, A, Isidoro, N & Pintado, M 2018, 'Evaluation of natural extracts as potential enzymatic browning inhibitors', XIV Encontro de Química dos Alimentos, Portugal, 6/11/19 - 9/11/19. <http://hdl.handle.net/10400.14/46917>

Evaluation of natural extracts as potential enzymatic browning inhibitors. / Dias, Cindy; Amaro, Ana; Salvador, Ângelo et al.
2018. Poster session presented at XIV Encontro de Química dos Alimentos, Portugal.

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

TY - CONF

T1 - Evaluation of natural extracts as potential enzymatic browning inhibitors

AU - Dias, Cindy

AU - Amaro, Ana

AU - Salvador, Ângelo

AU - Rocha, Sílvia M.

AU - Silvestre, Armando

AU - Isidoro, Nelsón

AU - Pintado, Manuela

PY - 2018/11/6

Y1 - 2018/11/6

M3 - Poster

T2 - XIV Encontro de Química dos Alimentos

Y2 - 6 November 2019 through 9 November 2019

ER -

Dias C, Amaro A, Salvador Â, Rocha SM, Silvestre A, Isidoro N et al.. Evaluation of natural extracts as potential enzymatic browning inhibitors. 2018. Poster session presented at XIV Encontro de Química dos Alimentos, Portugal.