Publicação
Tarragon extract as a functional ingredient for development of new pizza dough
| dc.contributor.author | Ribeiro, Andreia | |
| dc.contributor.author | Dias, Madalena M. | |
| dc.contributor.author | Barreiro, M.F. | |
| dc.contributor.author | Ferreira, Isabel C.F.R. | |
| dc.date.accessioned | 2018-03-26T10:35:18Z | |
| dc.date.available | 2018-03-26T10:35:18Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | Plants are used in various fields due their sensory, nutritional and medicinal properties, and aromatic plants can be used as functional food ingredients to enhance organoleptic properties and/or to replace the salt. Additionally, their large amount of bioactive compounds, namely phenolic compounds (PC), can contribute to food preservation, promote human health (Costa et al., 2015), and provide bioactive effects. Tarragon, Artemisia dracunculus L., usually known for its pleasant spicy aroma, is widely used in food preparations (Hassanzadeh et al., 2016). In this work, a lyophilized hydroethanolic tarragon extract was characterized in terms of PC and bioactive properties, such as antioxidant, antimicrobial and cytotoxic activities and further used to develop functional foods namely by its incorporation in pizza dough. | pt_PT |
| dc.description.sponsorship | POCI-01-0145-FEDER-006984 (LA LSRE-LCM), funded by FEDER, through POCI-COMPETE2020 and FCT; Project NORTE-01-0145-FEDER-000006, funded by NORTE2020 under the PT2020, through ERDF; FCT and ERDF under PT2020 for financial support to CIMO (UID/AGR/00690/2013). Andreia Ribeiro acknowledges her PhD fellowship funded by Project NORTE-08-5369-FSE-000028, supported by N2020, under PT2020, through ESF. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Ribeiro, Andreia; Dias, Madalena; Barreiro, M.F.; Ferreira, Isabel C.F.R. (2017). Tarragon extract as a functional ingredient for development of new pizza dough. In 2nd Doctoral Congress in Engineering. Porto | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10198/16539 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.title | Tarragon extract as a functional ingredient for development of new pizza dough | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.awardNumber | UID/AGR/00690/2013 | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT | |
| oaire.citation.conferencePlace | Porto, Portugal | pt_PT |
| oaire.citation.title | 2nd Doctoral Congress in Engineering | pt_PT |
| oaire.fundingStream | 5876 | |
| person.familyName | Barreiro | |
| person.familyName | Ferreira | |
| person.givenName | Filomena | |
| person.givenName | Isabel C.F.R. | |
| person.identifier | 144781 | |
| person.identifier.ciencia-id | 3418-47D5-5746 | |
| person.identifier.ciencia-id | 9418-CF95-9919 | |
| person.identifier.orcid | 0000-0002-6844-333X | |
| person.identifier.orcid | 0000-0003-4910-4882 | |
| person.identifier.rid | L-9802-2014 | |
| person.identifier.rid | E-8500-2013 | |
| person.identifier.scopus-author-id | 57188719717 | |
| person.identifier.scopus-author-id | 36868826600 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
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