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Valorising rice husk as sources of bioactive compounds

2017Conference object Open access
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dc.contributor.authorFernandes, Ângela
dc.contributor.authorBarros, Lillian
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorCastanho, Ana
dc.contributor.authorBrites, Carla
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-12T11:06:09Z
dc.date.available2018-02-12T11:06:09Z
dc.date.issued2017
dc.description.abstractRice husk, a by.product of the rice milling industry, is one of the agricultural waste materialsthat has received high attention.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFernandes, Ângela; Barros, Lillian; Calhelha, Ricardo; Heleno, Sandrina; Castanho, A.; Brites, C.; Ferreira, Isabel C.F.R. (2017). Valorising rice husk as sources of bioactive compounds. In Congreso Nacional de Biotecnología BIOTEC 2017. Murcia
dc.identifier.urihttp://hdl.handle.net/10198/15672
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationBioresidues of Agaricus bisporus Portobello as sustainable sources of vitamin D2: yield improvement by irradiation, refinement and stabilization to functionalize novel food formulations.
dc.relationProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
dc.relationObtaining of mycosterols to develop new functionalized foods: extraction, refinement, stabilization and incorporation into dairy products
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleValorising rice husk as sources of bioactive compoundspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleBioresidues of Agaricus bisporus Portobello as sustainable sources of vitamin D2: yield improvement by irradiation, refinement and stabilization to functionalize novel food formulations.
oaire.awardTitleProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
oaire.awardTitleObtaining of mycosterols to develop new functionalized foods: extraction, refinement, stabilization and incorporation into dairy products
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBPD%2F114753%2F2016/PT
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/RECI%2FAGR-TEC%2F0285%2F2012/PT
oaire.citation.conferencePlaceMurcia, Espanhapt_PT
oaire.citation.titleCongreso Nacional de Biotecnología BIOTEC 2017pt_PT
oaire.fundingStream5876
oaire.fundingStreamFARH
oaire.fundingStream3599-PPCDT
person.familyNameFernandes
person.familyNameBarros
person.familyNameCalhelha
person.familyNameHeleno
person.familyNameFerreira
person.givenNameÂngela
person.givenNameLillian
person.givenNameRicardo C.
person.givenNameSandrina A.
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id2015-0434-AE7C
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person.identifier.ridJ-3600-2013
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person.identifier.scopus-author-id35236343600
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
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