Thermosonication applied to blueberry juice – impact on quality properties

Idioma original	English
Estado da publicação	Publicado - 8 nov. 2022
Evento	36th EFFoST International Conference: Shaping the Production of Sustainable, Healthy Foods for the Future - University College Dublin, Dublin Duração: 7 nov. 2022 → 9 nov. 2022 Número de conferência: 36 https://effostconference.com/

Conferência

Conferência	36th EFFoST International Conference
Título abreviado	EFFoST 2022
País/Território	Ireland
Cidade	Dublin
Período	7/11/22 → 9/11/22
Endereço da Internet	https://effostconference.com/

Acesso ao documento

• 60672880Final published version, 1,02 MBLicença: Unspecified

• http://hdl.handle.net/10400.14/39860Licença: Unspecified

Impressão digital

Mergulhe nos tópicos de investigação de “Thermosonication applied to blueberry juice – impact on quality properties“. Em conjunto formam uma impressão digital única.

• Juice Food Science 100%
• Pasteurization Food Science 27%
• Anthocyanins Food Science 27%
• Antioxidant Capacity Food Science 27%
• Juice Quality Food Science 18%
• Reduction Food Science 18%
• Nutritive Value Food Science 9%
• Phenolic Compound Food Science 9%

Ver impressão digital completa

Projetos

• 1 Terminados

• 0HungNetw: Resiliência e sustentabilidade na agricultura e sistemas alimentares - efeitos na segurança alimentar, erradicação da pobreza e proteção dos recursos naturais

  Moreira, H. (Investigador) & Miller, F. A. (Investigador)

  COMPETE 2020

  1/01/20 → 31/12/22

  Projeto

  Ficheiro

  • Thermosonication 100%
  • Bioactive Compound 48%
  • Antioxidant Capacity 45%
  • Orange Juice 34%
  • Arbuscular Mycorrhizal Fungi 34%

Citação

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Silva, C. L. M., Favieres, L., & Miller, F. A. (2022). Thermosonication applied to blueberry juice – impact on quality properties. Sessão de posteres apresentada em 36th EFFoST International Conference, Dublin, Ireland. http://hdl.handle.net/10400.14/39860

Silva, Cristina L. M. ; Favieres, Laurie ; Miller, Fátima A. / Thermosonication applied to blueberry juice – impact on quality properties. Sessão de posteres apresentada em 36th EFFoST International Conference, Dublin, Ireland.

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title = "Thermosonication applied to blueberry juice – impact on quality properties",

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year = "2022",

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day = "8",

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note = "36th EFFoST International Conference : Shaping the Production of Sustainable, Healthy Foods for the Future, EFFoST 2022 ; Conference date: 07-11-2022 Through 09-11-2022",

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Silva, CLM, Favieres, L & Miller, FA 2022, 'Thermosonication applied to blueberry juice – impact on quality properties', 36th EFFoST International Conference, Dublin, 7/11/22 - 9/11/22. <http://hdl.handle.net/10400.14/39860>

Thermosonication applied to blueberry juice – impact on quality properties. / Silva, Cristina L. M.; Favieres, Laurie; Miller, Fátima A.
2022. Sessão de posteres apresentada em 36th EFFoST International Conference, Dublin, Ireland.

Resultado de pesquisa

TY - CONF

T1 - Thermosonication applied to blueberry juice – impact on quality properties

AU - Silva, Cristina L. M.

AU - Favieres, Laurie

AU - Miller, Fátima A.

N1 - Conference code: 36

PY - 2022/11/8

Y1 - 2022/11/8

M3 - Poster

T2 - 36th EFFoST International Conference

Y2 - 7 November 2022 through 9 November 2022

ER -

Silva CLM, Favieres L, Miller FA. Thermosonication applied to blueberry juice – impact on quality properties. 2022. Sessão de posteres apresentada em 36th EFFoST International Conference, Dublin, Ireland.