Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion

Tânia B. Ribeiro; Ana Oliveira; Marta Coelho; Ana Vilas Boas; João Nunes; António A. Vicente; Manuela Pintado

Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion

Tânia B. Ribeiro^*
, Ana Oliveira
, Marta Coelho
, Ana Vilas Boas
, João Nunes
, António A. Vicente
, Manuela Pintado

^*Corresponding author for this work

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

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Original language	English
Number of pages	1
Publication status	Published - Jul 2019
Event	8th International Symposium on "Delivery of Functionality in Complex Food Systems” - Sheraton Porto Hotel, Porto, Portugal Duration: 7 Jul 2019 → 10 Jul 2019 https://www.effost.org/events/1269353.aspx

Conference

Conference	8th International Symposium on "Delivery of Functionality in Complex Food Systems”
Abbreviated title	DOF2019
Country/Territory	Portugal
City	Porto
Period	7/07/19 → 10/07/19
Internet address	https://www.effost.org/events/1269353.aspx

Access to Document

62756173Final published version, 1.18 MBLicence: Unspecified

http://hdl.handle.net/10400.14/46957Licence: Unspecified

Cite this

Ribeiro, T. B., Oliveira, A., Coelho, M., Vilas Boas, A., Nunes, J., Vicente, A. A., & Pintado, M. (2019). Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion. Poster session presented at 8th International Symposium on "Delivery of Functionality in Complex Food Systems”, Porto, Portugal. http://hdl.handle.net/10400.14/46957

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title = "Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion",

author = "Ribeiro, \{T{\^a}nia B.\} and Ana Oliveira and Marta Coelho and \{Vilas Boas\}, Ana and Jo{\~a}o Nunes and Vicente, \{Ant{\'o}nio A.\} and Manuela Pintado",

year = "2019",

month = jul,

language = "English",

note = "8th International Symposium on {"}Delivery of Functionality in Complex Food Systems{\textquotedblright}, DOF2019 ; Conference date: 07-07-2019 Through 10-07-2019",

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Ribeiro, TB , Oliveira, A , Coelho, M , Vilas Boas, A, Nunes, J, Vicente, AA & Pintado, M 2019, 'Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion', 8th International Symposium on "Delivery of Functionality in Complex Food Systems”, Porto, Portugal, 7/07/19 - 10/07/19. <http://hdl.handle.net/10400.14/46957>

Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion. / Ribeiro, Tânia B.; Oliveira, Ana ; Coelho, Marta et al.
2019. Poster session presented at 8th International Symposium on "Delivery of Functionality in Complex Food Systems”, Porto, Portugal.

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

TY - CONF

T1 - Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol

T2 - 8th International Symposium on "Delivery of Functionality in Complex Food Systems”

AU - Ribeiro, Tânia B.

AU - Oliveira, Ana

AU - Coelho, Marta

AU - Vilas Boas, Ana

AU - Nunes, João

AU - Vicente, António A.

AU - Pintado, Manuela

PY - 2019/7

Y1 - 2019/7

M3 - Poster

Y2 - 7 July 2019 through 10 July 2019

ER -

Ribeiro TB , Oliveira A , Coelho M , Vilas Boas A, Nunes J, Vicente AA et al.. Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion. 2019. Poster session presented at 8th International Symposium on "Delivery of Functionality in Complex Food Systems”, Porto, Portugal.