Revolutionizing the bakery industry: creating low-fat, low-salt, puff pastry while preserving sensory and technological excellence

Original language	English
Number of pages	1
Publication status	Published - Jul 2023
Event	Ciência 2023: I Encontro com a Ciência e Tecnologia em Portugal - Campus Universitário de Santiago, Aveiro, Portugal Duration: 5 Jul 2023 → 7 Jul 2023

Conference

Conference	Ciência 2023
Country/Territory	Portugal
City	Aveiro
Period	5/07/23 → 7/07/23

Access to Document

• 93239466Final published version, 723 KBLicence: Unspecified

• http://hdl.handle.net/10400.14/44358Licence: Unspecified

Projects

• 1 Finished

Projects per year

• NutriSafeLab: Development of solutions for the bakery industry to promote CleanLable and the nutritional and functional value of its products

  Pintado, M. M. (PI)

  29/12/20 → 27/06/23

  Project: Research

  File

  • Natural Preservatives 100%
  • Food Industry 100%
  • Bakery Product 100%
  • Clean Label 100%
  • Health Benefits 100%

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Sousa, S., Coelho, M., Adlakha, K., Martins, A., Correia, M., Pimenta, A., Monteiro, M. J., Teixeira, P., Gomes, A., & Pintado, M. (2023). Revolutionizing the bakery industry: creating low-fat, low-salt, puff pastry while preserving sensory and technological excellence. Poster session presented at Ciência 2023, Aveiro, Portugal. http://hdl.handle.net/10400.14/44358

Sousa, Sérgio ; Coelho, Marta ; Adlakha, Kritika et al. / Revolutionizing the bakery industry : creating low-fat, low-salt, puff pastry while preserving sensory and technological excellence. Poster session presented at Ciência 2023, Aveiro, Portugal.1 p.

@conference{ce3ef728070944ad9a57db82591c9e41,

title = "Revolutionizing the bakery industry: creating low-fat, low-salt, puff pastry while preserving sensory and technological excellence",

author = "S{\'e}rgio Sousa and Marta Coelho and Kritika Adlakha and Ana Martins and Marta Correia and Ana Pimenta and Monteiro, \{Maria Jo{\~a}o\} and Paula Teixeira and Ana Gomes and Manuela Pintado",

year = "2023",

month = jul,

language = "English",

note = "Ci{\^e}ncia 2023 ; Conference date: 05-07-2023 Through 07-07-2023",

}

Sousa, S, Coelho, M, Adlakha, K, Martins, A, Correia, M, Pimenta, A, Monteiro, MJ, Teixeira, P, Gomes, A & Pintado, M 2023, 'Revolutionizing the bakery industry: creating low-fat, low-salt, puff pastry while preserving sensory and technological excellence', Ciência 2023, Aveiro, Portugal, 5/07/23 - 7/07/23. <http://hdl.handle.net/10400.14/44358>

Revolutionizing the bakery industry: creating low-fat, low-salt, puff pastry while preserving sensory and technological excellence. / Sousa, Sérgio; Coelho, Marta; Adlakha, Kritika et al.
2023. Poster session presented at Ciência 2023, Aveiro, Portugal.

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

TY - CONF

T1 - Revolutionizing the bakery industry

T2 - Ciência 2023

AU - Sousa, Sérgio

AU - Coelho, Marta

AU - Adlakha, Kritika

AU - Martins, Ana

AU - Correia, Marta

AU - Pimenta, Ana

AU - Monteiro, Maria João

AU - Teixeira, Paula

AU - Gomes, Ana

AU - Pintado, Manuela

PY - 2023/7

Y1 - 2023/7

M3 - Poster

Y2 - 5 July 2023 through 7 July 2023

ER -

Sousa S, Coelho M, Adlakha K, Martins A, Correia M, Pimenta A et al.. Revolutionizing the bakery industry: creating low-fat, low-salt, puff pastry while preserving sensory and technological excellence. 2023. Poster session presented at Ciência 2023, Aveiro, Portugal.