Publication
Bioresidues of Eugenia fruits as a source of functional ingredients: application in a bakery product
| dc.contributor.author | Martins, Bárbara Birck | |
| dc.contributor.author | Albuquerque, Bianca R. | |
| dc.contributor.author | Barros, Lillian | |
| dc.date.accessioned | 2023-03-14T11:02:18Z | |
| dc.date.available | 2023-03-14T11:02:18Z | |
| dc.date.issued | 2022 | |
| dc.description.abstract | Eugenia brasilensis Lam (EB) and Eugenia invoucrata DC (EI are Brazilian fruits that are still little known; however, some local food insustries use these fruits in the confection of frozen pulps and ice creams, processing that can generate bioresidues with no commercial value, but that can have interesting nurtrition value and couls be a source of biocative compounds. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Martins, Bárbara Birck; Albuquerque, Bianca R.; Barros, Lillian (2022). Bioresidues of Eugenia fruits as a source of functional ingredientes. In Innovation in Mediterranean Traditional Foods: novel products and processes. Bragança | pt_PT |
| dc.identifier.isbn | 978-972-745-311-5 | |
| dc.identifier.uri | http://hdl.handle.net/10198/27687 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | Instituto Politécnico de Bragança | pt_PT |
| dc.relation | LA/P/0007/2021 | pt_PT |
| dc.relation | Mountain Research Center | |
| dc.relation | Mountain Research Center | |
| dc.relation | Natural colorants based on anthocyanins obtained from bioresidues | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Eugenia brasilensis Lam | pt_PT |
| dc.subject | Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology | pt_PT |
| dc.title | Bioresidues of Eugenia fruits as a source of functional ingredients: application in a bakery product | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Mountain Research Center | |
| oaire.awardTitle | Mountain Research Center | |
| oaire.awardTitle | Natural colorants based on anthocyanins obtained from bioresidues | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F136370%2F2018/PT | |
| oaire.citation.conferencePlace | Bragança | pt_PT |
| oaire.citation.endPage | 1 | pt_PT |
| oaire.citation.startPage | 1 | pt_PT |
| oaire.citation.title | Innovation in Mediterranean Traditional Foods: novel products and processes | pt_PT |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| person.familyName | Albuquerque | |
| person.familyName | Barros | |
| person.givenName | Bianca R. | |
| person.givenName | Lillian | |
| person.identifier | 469085 | |
| person.identifier.ciencia-id | 621C-B603-7519 | |
| person.identifier.ciencia-id | 9616-35CB-D001 | |
| person.identifier.orcid | 0000-0003-4109-7921 | |
| person.identifier.orcid | 0000-0002-9050-5189 | |
| person.identifier.rid | J-3600-2013 | |
| person.identifier.scopus-author-id | 57192311941 | |
| person.identifier.scopus-author-id | 35236343600 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
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