Evaluation of natural extracts as potential enzymatic browning inhibitors

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

Conference

Conference	XIV Encontro de Química dos Alimentos
Abbreviated title	XIV EQA
Country/Territory	Portugal
City	Viana do Castelo
Period	6/11/18 → 9/11/18

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

  • Antioxidant 100%
  • Malus pumila 66%
  • Glycation 33%
  • Sensation of Taste 33%
  • Off-Flavour 33%

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Dias, C. L. A., Amaro, A. L., Salvador, Â. C., Rocha, S. M., Silvestre, A. J. D., Isidoro, N., & Pintado, M. M. (2018). Evaluation of natural extracts as potential enzymatic browning inhibitors. Abstract from XIV Encontro de Química dos Alimentos, Viana do Castelo, Portugal.

Dias, Cindy Leonor Alves ; Amaro, Ana Luísa ; Salvador, Ângelo C. et al. / Evaluation of natural extracts as potential enzymatic browning inhibitors. Abstract from XIV Encontro de Química dos Alimentos, Viana do Castelo, Portugal.

@conference{11c5b42cf56f4d3a9a9adad53406e461,

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

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

year = "2018",

language = "English",

note = "XIV Encontro de Qu{\'i}mica dos Alimentos ; Conference date: 06-11-2018 Through 09-11-2018",

}

Dias, CLA, Amaro, AL, Salvador, ÂC, Rocha, SM, Silvestre, AJD, Isidoro, N & Pintado, MM 2018, 'Evaluation of natural extracts as potential enzymatic browning inhibitors', XIV Encontro de Química dos Alimentos, Viana do Castelo, Portugal, 6/11/18 - 9/11/18.

Evaluation of natural extracts as potential enzymatic browning inhibitors. / Dias, Cindy Leonor Alves; Amaro, Ana Luísa; Salvador, Ângelo C. et al.
2018. Abstract from XIV Encontro de Química dos Alimentos, Viana do Castelo, Portugal.

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

TY - CONF

T1 - Evaluation of natural extracts as potential enzymatic browning inhibitors

AU - Dias, Cindy Leonor Alves

AU - Amaro, Ana Luísa

AU - Salvador, Ângelo C.

AU - Rocha, Sílvia M.

AU - Silvestre, Armando J.D.

AU - Isidoro, Nélson

AU - Pintado, Maria Manuela

PY - 2018

Y1 - 2018

M3 - Abstract

T2 - XIV Encontro de Química dos Alimentos

Y2 - 6 November 2018 through 9 November 2018

ER -

Dias CLA, Amaro AL, Salvador ÂC, Rocha SM, Silvestre AJD, Isidoro N et al.. Evaluation of natural extracts as potential enzymatic browning inhibitors. 2018. Abstract from XIV Encontro de Química dos Alimentos, Viana do Castelo, Portugal.