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",

}

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