Publication
Effect of different liquid medium on canned tuna
| dc.contributor.author | Ferreiro, Nuno Manuel | |
| dc.contributor.author | Ramalhosa, Elsa | |
| dc.contributor.author | Fernandes, Conceição | |
| dc.contributor.author | Rodrigues, Nuno | |
| dc.date.accessioned | 2023-01-26T09:02:40Z | |
| dc.date.available | 2023-01-26T09:02:40Z | |
| dc.date.issued | 2021 | |
| dc.description.abstract | Olive oil and fish are two products with a great tradition in Portugal and high importance in the Mediterranean Diet. The beneficial properties of these foods for health, associated with their sensory characteristics, make them highly appreciated by consumers. With the present work, the effect of using extra virgin olive oils (AVE) with different intensities of fruitiness (ripe fruity, light green fruity and intense green fruity) as a filling liquid in canned tuna was studied in comparison with other liquids that are commonly used (refined olive oil and sunflower oil) in terms of physicochemical and sensory characteristics. | pt_PT |
| dc.description.sponsorship | The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020) and to Associate Laboratory for Green Chemistry-LAQV (UIDB/50006/2020). Nuno Rodrigues thanks to National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment programcontract | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Ferreiro, Nuno Manuel; Ramalhosa, Elsa; Fernandes, Conceição; Rodrigues, Nuno (2021). Effect of different liquid medium on canned tuna. In XV Encontro de Quimica dos Alimentos. Funchal | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10198/26679 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | no | pt_PT |
| dc.publisher | Sociedade Portuguesa de Química | pt_PT |
| dc.relation | Mountain Research Center | |
| dc.relation | Associated Laboratory for Green Chemistry - Clean Technologies and Processes | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Canned Tuna | pt_PT |
| dc.subject | Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology | pt_PT |
| dc.title | Effect of different liquid medium on canned tuna | pt_PT |
| dc.type | conference poster | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Mountain Research Center | |
| oaire.awardTitle | Associated Laboratory for Green Chemistry - Clean Technologies and Processes | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT | |
| oaire.citation.conferencePlace | Funchal | pt_PT |
| oaire.citation.title | XV Encontro de Quimica dos Alimentos | pt_PT |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| person.familyName | Ramalhosa | |
| person.familyName | Fernandes | |
| person.familyName | Rodrigues | |
| person.givenName | Elsa | |
| person.givenName | Conceição | |
| person.givenName | Nuno | |
| person.identifier | 15483 | |
| person.identifier.ciencia-id | 1A1D-FC05-A05D | |
| person.identifier.ciencia-id | 6514-3D41-4534 | |
| person.identifier.ciencia-id | F41D-B424-5F78 | |
| person.identifier.orcid | 0000-0003-2503-9705 | |
| person.identifier.orcid | 0000-0003-2873-501X | |
| person.identifier.orcid | 0000-0002-9305-0976 | |
| person.identifier.scopus-author-id | 6602978189 | |
| person.identifier.scopus-author-id | 23018336600 | |
| person.identifier.scopus-author-id | 55258560600 | |
| 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 | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
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