Bioresidues of Eugenia fruits as a source of functional ingredients: application in a bakery product

Detalhes bibliográficos
Autor(a) principal: Martins, Bárbara Birck
Data de Publicação: 2022
Outros Autores: Albuquerque, Bianca R., Barros, Lillian
Idioma: eng
Título da fonte: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Texto Completo: http://hdl.handle.net/10198/27687
Resumo: 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.
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spelling Bioresidues of Eugenia fruits as a source of functional ingredients: application in a bakery productEugenia brasilensis LamResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologyEugenia 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.Instituto Politécnico de BragançaBiblioteca Digital do IPBMartins, Bárbara BirckAlbuquerque, Bianca R.Barros, Lillian2023-03-14T11:02:18Z20222022-01-01T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10198/27687engMartins, 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. Bragança978-972-745-311-5info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-02-25T12:18:38Zoai:bibliotecadigital.ipb.pt:10198/27687Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T11:46:08.655618Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Bioresidues of Eugenia fruits as a source of functional ingredients: application in a bakery product
title Bioresidues of Eugenia fruits as a source of functional ingredients: application in a bakery product
spellingShingle Bioresidues of Eugenia fruits as a source of functional ingredients: application in a bakery product
Martins, Bárbara Birck
Eugenia brasilensis Lam
Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
title_short Bioresidues of Eugenia fruits as a source of functional ingredients: application in a bakery product
title_full Bioresidues of Eugenia fruits as a source of functional ingredients: application in a bakery product
title_fullStr Bioresidues of Eugenia fruits as a source of functional ingredients: application in a bakery product
title_full_unstemmed Bioresidues of Eugenia fruits as a source of functional ingredients: application in a bakery product
title_sort Bioresidues of Eugenia fruits as a source of functional ingredients: application in a bakery product
author Martins, Bárbara Birck
author_facet Martins, Bárbara Birck
Albuquerque, Bianca R.
Barros, Lillian
author_role author
author2 Albuquerque, Bianca R.
Barros, Lillian
author2_role author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Martins, Bárbara Birck
Albuquerque, Bianca R.
Barros, Lillian
dc.subject.por.fl_str_mv Eugenia brasilensis Lam
Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
topic Eugenia brasilensis Lam
Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
description 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.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022-01-01T00:00:00Z
2023-03-14T11:02:18Z
dc.type.driver.fl_str_mv conference object
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/27687
url http://hdl.handle.net/10198/27687
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 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
978-972-745-311-5
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Instituto Politécnico de Bragança
publisher.none.fl_str_mv Instituto Politécnico de Bragança
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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