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

Tânia B. Ribeiro; Ana L. Oliveira; António A. Vicente; João Nunes; Manuela Pintado

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

Tânia B. Ribeiro^*, Ana L. Oliveira, António A. Vicente, João Nunes, Manuela Pintado

^*Corresponding author for this work

Research output: Contribution to conference › Poster

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

Access to Document

62815743Final published version, 1.19 MBLicence: Unspecified

http://hdl.handle.net/10400.14/54261Licence: Unspecified

Cite this

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. http://hdl.handle.net/10400.14/54261

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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",

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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 -