Valorization of natural extracts as potential enzymatic browning inhibitors in processed fruits

Cindy Dias; Ana L. Amaro; Alexandre Fonseca; Sílvia M. Rocha; Armando Silvestre; Nelson Isidoro; Manuela Pintado

Valorization of natural extracts as potential enzymatic browning inhibitors in processed fruits

Cindy Dias, Ana L. Amaro, Alexandre Fonseca, Sílvia M. Rocha, Armando Silvestre, Nelson Isidoro, Manuela Pintado

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

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Original language	English
Number of pages	1
Publication status	Published - 1 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

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41726865Final published version, 2.04 MBLicence: Unspecified

http://hdl.handle.net/10400.14/43657Licence: Unspecified

ReStoragePear: Desenvolvimento de estratégias na prevenção do escaldão superficial e acastanhamento interno na pera rocha e garantia da qualidade no armazenamento de longo prazo
Pintado, M. M. (PI) & Dias, C. L. A. (Scholarship holder)
1/12/16 → 31/08/20
Project: Research

Cite this

Dias, C., Amaro, A. L., Fonseca, A., Rocha, S. M., Silvestre, A., Isidoro, N., & Pintado, M. (2019). Valorization of natural extracts as potential enzymatic browning inhibitors in processed fruits. 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/10400.14/43657

@conference{6129e8b5f0674f33889cf6473e3d904a,

title = "Valorization of natural extracts as potential enzymatic browning inhibitors in processed fruits",

author = "Cindy Dias and Amaro, \{Ana L.\} and Alexandre Fonseca and Rocha, \{S{\'i}lvia M.\} and Armando Silvestre and Nelson Isidoro and Manuela Pintado",

year = "2019",

month = jul,

day = "1",

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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Dias, C , Amaro, AL, Fonseca, A, Rocha, SM, Silvestre, A, Isidoro, N & Pintado, M 2019, 'Valorization of natural extracts as potential enzymatic browning inhibitors in processed fruits', XII Iberoamerican Congress of Food Engineering: Challenging Food Engineering as a Driver Towards Sustainable Food Processing, Faro, Portugal, 1/07/19 - 4/07/19. <http://hdl.handle.net/10400.14/43657>

Valorization of natural extracts as potential enzymatic browning inhibitors in processed fruits. / Dias, Cindy ; Amaro, Ana L.; Fonseca, Alexandre 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 › peer-review

TY - CONF

T1 - Valorization of natural extracts as potential enzymatic browning inhibitors in processed fruits

AU - Dias, Cindy

AU - Amaro, Ana L.

AU - Fonseca, Alexandre

AU - Rocha, Sílvia M.

AU - Silvestre, Armando

AU - Isidoro, Nelson

AU - Pintado, Manuela

N1 - Conference code: 12

PY - 2019/7/1

Y1 - 2019/7/1

M3 - Poster

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 -

Valorization of natural extracts as potential enzymatic browning inhibitors in processed fruits

Conference

Access to Document

Projects

ReStoragePear: Desenvolvimento de estratégias na prevenção do escaldão superficial e acastanhamento interno na pera rocha e garantia da qualidade no armazenamento de longo prazo

Cite this