Influence of processing temperature on quality and drying kinetics of a mixed fruit leather

Original language	English
Publication status	Published - 31 Oct 2022
Event	21st World Congress of Food Science & Technology : Future of Food: Innovation, Sustainability & Health - Marina Bay Sands Expo & Convention Centre, Singapore Duration: 31 Oct 2022 → 3 Nov 2022 Conference number: 21

Conference

Conference	21st World Congress of Food Science & Technology
Abbreviated title	IUFoST 2022
Country/Territory	Singapore
Period	31/10/22 → 3/11/22

Access to Document

• 60150562Final published version, 602 KBLicence: Unspecified

• http://hdl.handle.net/10400.14/39845Licence: Unspecified

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Dive into the research topics of 'Influence of processing temperature on quality and drying kinetics of a mixed fruit leather'. Together they form a unique fingerprint.

• Storage Agricultural and Biological Sciences 100%
• Fruit Leather Agricultural and Biological Sciences 100%
• Snack Agricultural and Biological Sciences 66%
• Simulation Mode Agricultural and Biological Sciences 66%
• Temperature Agricultural and Biological Sciences 66%
• Water Activity Food Science 66%
• Air Drying Agricultural and Biological Sciences 33%
• Strawberries Agricultural and Biological Sciences 33%

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Projects

Projects per year 2020 2020 2022

• 1 Finished

Projects per year

• GOOD4U: Ensuring healthy lives and promoting wellbeing for all at all ages through scientific research in the area of communicable diseases and concurrent domains

  Machado, D. (Researcher), Ramos, I. N. (Researcher), Ferreira, V. (Researcher) & Pereira, S. M. (Researcher)

  COMPETE 2020

  1/01/20 → 31/12/22

  Project: Research

  File

  • Salmonella 100%
  • Probiotic 84%
  • Listeria monocytogenes 68%
  • Akkermansia muciniphila 67%
  • Probiotics 59%

Research output

Research output per year 2022 2022 2022

• 1 Abstract

Research output per year

Research output per year

• Influence of processing temperature on quality and drying kinetics of a mixed fruit leather

  Ramos, I. N., Gkatzoni, S. & Silva, C. L. M., Nov 2022.

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

  Open Access

  File

  • Drying Kinetics 100%
  • Fruit Leather 100%
  • Water Activity 33%
  • Phenolic Compound 33%
  • Chewiness 33%

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Ramos, I. N., Gkatzoni, S., & Silva, C. L. M. (2022). Influence of processing temperature on quality and drying kinetics of a mixed fruit leather. Poster session presented at 21st World Congress of Food Science & Technology , Singapore. http://hdl.handle.net/10400.14/39845

Ramos, Inês N. ; Gkatzoni, Sofia ; Silva, Cristina L. M. / Influence of processing temperature on quality and drying kinetics of a mixed fruit leather. Poster session presented at 21st World Congress of Food Science & Technology , Singapore.

@conference{a799a2b77fc54deea3624b21195922c2,

title = "Influence of processing temperature on quality and drying kinetics of a mixed fruit leather",

author = "Ramos, \{In{\^e}s N.\} and Sofia Gkatzoni and Silva, \{Cristina L. M.\}",

year = "2022",

month = oct,

day = "31",

language = "English",

note = "21st World Congress of Food Science \& Technology : Future of Food: Innovation, Sustainability \& Health, IUFoST 2022 ; Conference date: 31-10-2022 Through 03-11-2022",

}

Ramos, IN, Gkatzoni, S & Silva, CLM 2022, 'Influence of processing temperature on quality and drying kinetics of a mixed fruit leather', 21st World Congress of Food Science & Technology , Singapore, 31/10/22 - 3/11/22. <http://hdl.handle.net/10400.14/39845>

Influence of processing temperature on quality and drying kinetics of a mixed fruit leather. / Ramos, Inês N.; Gkatzoni, Sofia; Silva, Cristina L. M.
2022. Poster session presented at 21st World Congress of Food Science & Technology , Singapore.

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

TY - CONF

T1 - Influence of processing temperature on quality and drying kinetics of a mixed fruit leather

AU - Ramos, Inês N.

AU - Gkatzoni, Sofia

AU - Silva, Cristina L. M.

N1 - Conference code: 21

PY - 2022/10/31

Y1 - 2022/10/31

M3 - Poster

T2 - 21st World Congress of Food Science &amp; Technology

Y2 - 31 October 2022 through 3 November 2022

ER -

Ramos IN, Gkatzoni S, Silva CLM. Influence of processing temperature on quality and drying kinetics of a mixed fruit leather. 2022. Poster session presented at 21st World Congress of Food Science & Technology , Singapore.