Preservation processes applied to kiwi peel as strategies to add value to fruit wastes

Federica  Striglio; Fátima A. Miller; Joana Freitas Fundo; Cristina Silva; Teresa R.S. Brandao

Preservation processes applied to kiwi peel as strategies to add value to fruit wastes

Federica Striglio, Fátima A. Miller, Joana Freitas Fundo, Cristina Silva, Teresa R.S. Brandao

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, Célia Quintas, Gil Fraqueza
Place of Publication	Faro
Publisher	Universidade do Algarve
Pages	412-412
Number of pages	1
ISBN (Print)	9789898859754
Publication status	Published - 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

Keywords

Freezing
Freeze drying
Phenolics
Chlorophylls
Antioxidant activity

Access to Document

29533560Final published version, 3.95 MBLicence: Unspecified

http://hdl.handle.net/10400.14/33163Licence: Unspecified

Cite this

Striglio, F., Miller, F. A., Fundo, J. F., Silva, C., & Brandao, T. R. S. (2019). Preservation processes applied to kiwi peel as strategies to add value to fruit wastes. In M. Vieira, 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. 412-412). Universidade do Algarve. http://hdl.handle.net/10400.14/33163

Striglio, Federica ; Miller, Fátima A. ; Fundo, Joana Freitas et al. / Preservation processes applied to kiwi peel as strategies to add value to fruit wastes. Book of abstract XII Iberoamerican Congress of Food Engineering: challenging food engineering as a driver towards sustainable food processing. editor / Margarida Vieira ; Célia Quintas ; Gil Fraqueza. Faro : Universidade do Algarve, 2019. pp. 412-412

@inproceedings{d6aad0ee75c144e394fcbf486a543620,

title = "Preservation processes applied to kiwi peel as strategies to add value to fruit wastes",

keywords = "Freezing, Freeze drying, Phenolics, Chlorophylls, Antioxidant activity",

author = "Federica Striglio and Miller, {F{\'a}tima A.} and Fundo, {Joana Freitas} and Cristina Silva and Brandao, {Teresa R.S.}",

year = "2019",

language = "English",

isbn = "9789898859754",

pages = "412--412",

editor = "Margarida Vieira 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, CIBIA ; Conference date: 01-07-2019 Through 04-07-2019",

}

Striglio, F, Miller, FA , Fundo, JF , Silva, C & Brandao, TRS 2019, Preservation processes applied to kiwi peel as strategies to add value to fruit wastes. in M Vieira, 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. 412-412, XII Iberoamerican Congress of Food Engineering: Challenging Food Engineering as a Driver Towards Sustainable Food Processing, Faro, Portugal, 1/07/19. <http://hdl.handle.net/10400.14/33163>

Preservation processes applied to kiwi peel as strategies to add value to fruit wastes. / Striglio, Federica ; Miller, Fátima A.; Fundo, Joana Freitas et al.
Book of abstract XII Iberoamerican Congress of Food Engineering: challenging food engineering as a driver towards sustainable food processing. ed. / Margarida Vieira; Célia Quintas; Gil Fraqueza. Faro: Universidade do Algarve, 2019. p. 412-412.

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

TY - GEN

T1 - Preservation processes applied to kiwi peel as strategies to add value to fruit wastes

AU - Striglio, Federica

AU - Miller, Fátima A.

AU - Fundo, Joana Freitas

AU - Silva, Cristina

AU - Brandao, Teresa R.S.

N1 - Conference code: 12

PY - 2019

Y1 - 2019

KW - Freezing

KW - Freeze drying

KW - Phenolics

KW - Chlorophylls

KW - Antioxidant activity

M3 - Conference contribution

SN - 9789898859754

SP - 412

EP - 412

BT - Book of abstract XII Iberoamerican Congress of Food Engineering

A2 - Vieira, Margarida

A2 - Quintas, Célia

A2 - Fraqueza, Gil

PB - Universidade do Algarve

CY - Faro

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

Y2 - 1 July 2019 through 4 July 2019

ER -

Striglio F, Miller FA , Fundo JF , Silva C , Brandao TRS. Preservation processes applied to kiwi peel as strategies to add value to fruit wastes. In Vieira M, 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. 412-412