Olive pomace powders: development and characterisation of new functional food ingredients

Original language	English
Number of pages	1
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

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Ribeiro, T. B., Oliveira, A. L., Vicente, A. A., Nunes, J., & Pintado, M. (2019). Olive pomace powders: development and characterisation of new functional food ingredients. Poster session presented at XII Iberoamerican Congress of Food Engineering: Challenging Food Engineering as a Driver Towards Sustainable Food Processing, Faro, Portugal.

Ribeiro, Tânia B. ; Oliveira, Ana L. ; Vicente, António A. et al. / Olive pomace powders : development and characterisation of new functional food ingredients. Poster session presented at XII Iberoamerican Congress of Food Engineering: Challenging Food Engineering as a Driver Towards Sustainable Food Processing, Faro, Portugal.1 p.

@conference{7b0e0436f35d47e6af9bceeae8720fd1,

title = "Olive pomace powders: development and characterisation of new functional food ingredients",

author = "Ribeiro, {T{\^a}nia B.} and Oliveira, {Ana L.} and Vicente, {Ant{\'o}nio A.} and Jo{\~a}o Nunes 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",

}

Ribeiro, TB, Oliveira, AL, Vicente, AA, Nunes, J & Pintado, M 2019, 'Olive pomace powders: development and characterisation of new functional food ingredients', XII Iberoamerican Congress of Food Engineering: Challenging Food Engineering as a Driver Towards Sustainable Food Processing, Faro, Portugal, 1/07/19 - 4/07/19.

Olive pomace powders: development and characterisation of new functional food ingredients. / Ribeiro, Tânia B.; Oliveira, Ana L.; Vicente, António A. 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

TY - CONF

T1 - Olive pomace powders

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

AU - Ribeiro, Tânia B.

AU - Oliveira, Ana L.

AU - Vicente, António A.

AU - Nunes, João

AU - Pintado, Manuela

N1 - Conference code: 12

PY - 2019/7

Y1 - 2019/7

M3 - Poster

Y2 - 1 July 2019 through 4 July 2019

ER -

Ribeiro TB, Oliveira AL, Vicente AA, Nunes J, Pintado M. Olive pomace powders: development and characterisation of new functional food ingredients. 2019. Poster session presented at XII Iberoamerican Congress of Food Engineering: Challenging Food Engineering as a Driver Towards Sustainable Food Processing, Faro, Portugal.