Shelf-life extension of squid and shrimp skewers through the application of vinegar solutions

Original language	English
Number of pages	1
Publication status	Published - 23 Nov 2021
Event	MICROBIOTEC'21: Microbiology and Biotechnology Congress - Universidade Nova de Lisboa, Lisboa, Portugal Duration: 23 Nov 2021 → 26 Nov 2021 https://microbiotec21.organideia.pt

Conference

Conference	MICROBIOTEC'21
Country/Territory	Portugal
City	Lisboa
Period	23/11/21 → 26/11/21
Internet address	https://microbiotec21.organideia.pt

Access to Document

• 41465827Final published version, 994 KBLicence: Unspecified

• http://hdl.handle.net/10400.14/40464Licence: Unspecified

Projects

• 1 Finished

Projects per year

• ValorMar: Valuation of marine resources, through investigation, development and demonstration of new products and the improvement of productive processes through the development of new technologies

  Gomes, A. M. (PI) & Cunha, S. A. (Scholarship holder)

  1/10/17 → 30/09/21

  Project: Research

  • Antioxidant Capacity 100%
  • Antioxidant 87%
  • Shelf Life 83%
  • Antioxidant Activity 66%
  • Enzymatic Hydrolysis 63%

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Rezende, L., Barbosa, J., Gomes, A. M., Silva, A. M., Correia, D. F., & Teixeira, P. (2021). Shelf-life extension of squid and shrimp skewers through the application of vinegar solutions. Poster session presented at MICROBIOTEC'21, Lisboa, Portugal. http://hdl.handle.net/10400.14/40464

Rezende, Lourenço ; Barbosa, Joana ; Gomes, Ana Maria et al. / Shelf-life extension of squid and shrimp skewers through the application of vinegar solutions. Poster session presented at MICROBIOTEC'21, Lisboa, Portugal.1 p.

@conference{6de774d331814c1d952e36330bfdbb00,

title = "Shelf-life extension of squid and shrimp skewers through the application of vinegar solutions",

author = "Louren{\c c}o Rezende and Joana Barbosa and Gomes, {Ana Maria} and Silva, {Ana Machado} and Correia, {Daniela F.} and Paula Teixeira",

year = "2021",

month = nov,

day = "23",

language = "English",

note = "MICROBIOTEC'21 : Microbiology and Biotechnology Congress ; Conference date: 23-11-2021 Through 26-11-2021",

url = "https://microbiotec21.organideia.pt",

}

Rezende, L, Barbosa, J, Gomes, AM, Silva, AM, Correia, DF & Teixeira, P 2021, 'Shelf-life extension of squid and shrimp skewers through the application of vinegar solutions', MICROBIOTEC'21, Lisboa, Portugal, 23/11/21 - 26/11/21. <http://hdl.handle.net/10400.14/40464>

Shelf-life extension of squid and shrimp skewers through the application of vinegar solutions. / Rezende, Lourenço; Barbosa, Joana; Gomes, Ana Maria et al.
2021. Poster session presented at MICROBIOTEC'21, Lisboa, Portugal.

Research output: Contribution to conference › Poster

TY - CONF

T1 - Shelf-life extension of squid and shrimp skewers through the application of vinegar solutions

AU - Rezende, Lourenço

AU - Barbosa, Joana

AU - Gomes, Ana Maria

AU - Silva, Ana Machado

AU - Correia, Daniela F.

AU - Teixeira, Paula

PY - 2021/11/23

Y1 - 2021/11/23

M3 - Poster

T2 - MICROBIOTEC'21

Y2 - 23 November 2021 through 26 November 2021

ER -

Rezende L, Barbosa J, Gomes AM, Silva AM, Correia DF, Teixeira P. Shelf-life extension of squid and shrimp skewers through the application of vinegar solutions. 2021. Poster session presented at MICROBIOTEC'21, Lisboa, Portugal.