Phytochemical and physicochemical properties of dried orange peel as affected by processing conditions

Vichearavann Phuon; Teresa R. S. Brandão; Inês N. Ramos; Cristina L. M. Silva

Phytochemical and physicochemical properties of dried orange peel as affected by processing conditions

Vichearavann Phuon, Teresa R. S. Brandão, Inês N. Ramos, Cristina L. M. Silva

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

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Original language	English
Title of host publication	Book of abstract XII Iberoamerican Congress of Food Engineering
Subtitle of host publication	challenging food engineering as a driver towards sustainable food processing
Editors	Margarida Vieira, Rui Cruz, Célia Quintas, Gil Fraqueza
Place of Publication	Faro
Publisher	Universidade do Algarve
Pages	269-269
Number of pages	1
ISBN (Print)	9789898859754
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

Conference	XII Iberoamerican Congress of Food Engineering
Abbreviated title	XII CIBIA 2019
Country/Territory	Portugal
City	Faro
Period	1/07/19 → 4/07/19

Keywords

Wastes
Orange peel
Drying
Phenolics
Antioxidant activity

Access to Document

29176910Final published version, 61.2 MBLicence: Unspecified

http://hdl.handle.net/10400.14/33111Licence: Unspecified

Cite this

Phuon, V., Brandão, T. R. S., Ramos, I. N., & Silva, C. L. M. (2019). Phytochemical and physicochemical properties of dried orange peel as affected by processing conditions. In M. Vieira, R. Cruz, C. Quintas, & G. Fraqueza (Eds.), Book of abstract XII Iberoamerican Congress of Food Engineering: challenging food engineering as a driver towards sustainable food processing (pp. 269-269). Universidade do Algarve. http://hdl.handle.net/10400.14/33111

Phuon, Vichearavann ; Brandão, Teresa R. S. ; Ramos, Inês N. et al. / Phytochemical and physicochemical properties of dried orange peel as affected by processing conditions. Book of abstract XII Iberoamerican Congress of Food Engineering: challenging food engineering as a driver towards sustainable food processing. editor / Margarida Vieira ; Rui Cruz ; Célia Quintas ; Gil Fraqueza. Faro : Universidade do Algarve, 2019. pp. 269-269

@inproceedings{5ef50afb5f084b5097c0f2e92001165c,

title = "Phytochemical and physicochemical properties of dried orange peel as affected by processing conditions",

keywords = "Wastes, Orange peel, Drying, Phenolics, Antioxidant activity",

author = "Vichearavann Phuon and Brand{\~a}o, {Teresa R. S.} and Ramos, {In{\^e}s N.} and Silva, {Cristina L. M.}",

year = "2019",

month = jul,

language = "English",

isbn = "9789898859754",

pages = "269--269",

editor = "Margarida Vieira and Rui Cruz and C{\'e}lia Quintas and Gil Fraqueza",

booktitle = "Book of abstract XII Iberoamerican Congress of Food Engineering",

publisher = "Universidade do Algarve",

address = "Portugal",

note = "XII Iberoamerican Congress of Food Engineering : Challenging Food Engineering as a Driver Towards Sustainable Food Processing, XII CIBIA 2019 ; Conference date: 01-07-2019 Through 04-07-2019",

}

Phuon, V, Brandão, TRS , Ramos, IN & Silva, CLM 2019, Phytochemical and physicochemical properties of dried orange peel as affected by processing conditions. in M Vieira, R Cruz, C Quintas & G Fraqueza (eds), Book of abstract XII Iberoamerican Congress of Food Engineering: challenging food engineering as a driver towards sustainable food processing. Universidade do Algarve, Faro, pp. 269-269, XII Iberoamerican Congress of Food Engineering, Faro, Portugal, 1/07/19. <http://hdl.handle.net/10400.14/33111>

Phytochemical and physicochemical properties of dried orange peel as affected by processing conditions. / Phuon, Vichearavann; Brandão, Teresa R. S.; Ramos, Inês N. et al.
Book of abstract XII Iberoamerican Congress of Food Engineering: challenging food engineering as a driver towards sustainable food processing. ed. / Margarida Vieira; Rui Cruz; Célia Quintas; Gil Fraqueza. Faro: Universidade do Algarve, 2019. p. 269-269.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

TY - GEN

T1 - Phytochemical and physicochemical properties of dried orange peel as affected by processing conditions

AU - Phuon, Vichearavann

AU - Brandão, Teresa R. S.

AU - Ramos, Inês N.

AU - Silva, Cristina L. M.

PY - 2019/7

Y1 - 2019/7

KW - Wastes

KW - Orange peel

KW - Drying

KW - Phenolics

KW - Antioxidant activity

M3 - Conference contribution

SN - 9789898859754

SP - 269

EP - 269

BT - Book of abstract XII Iberoamerican Congress of Food Engineering

A2 - Vieira, Margarida

A2 - Cruz, Rui

A2 - Quintas, Célia

A2 - Fraqueza, Gil

PB - Universidade do Algarve

CY - Faro

T2 - XII Iberoamerican Congress of Food Engineering

Y2 - 1 July 2019 through 4 July 2019

ER -

Phuon V, Brandão TRS , Ramos IN , Silva CLM. Phytochemical and physicochemical properties of dried orange peel as affected by processing conditions. In Vieira M, Cruz R, Quintas C, Fraqueza G, editors, Book of abstract XII Iberoamerican Congress of Food Engineering: challenging food engineering as a driver towards sustainable food processing. Faro: Universidade do Algarve. 2019. p. 269-269