Go to:
Logótipo
You are here: Start > Publications > View > Incorporation of phenolic extracts from different by-products in yoghurts to create fortified and sustainable foods
Concurso de Escrita Criativa da FEUP
Publication

Incorporation of phenolic extracts from different by-products in yoghurts to create fortified and sustainable foods

Title
Incorporation of phenolic extracts from different by-products in yoghurts to create fortified and sustainable foods
Type
Article in International Scientific Journal
Year
2023
Authors
Ferreira, S.M.
(Author)
FEUP
View Personal Page You do not have permissions to view the institutional email. Search for Participant Publications Without AUTHENTICUS Without ORCID
Lúcia Silveira Santos
(Author)
FEUP
View Personal Page You do not have permissions to view the institutional email. Search for Participant Publications View Authenticus page View ORCID page
Journal
Title: Food BioscienceImported from Authenticus Search for Journal Publications
Vol. 51 No. 102293
ISSN: 2212-4292
Publisher: Elsevier
Indexing
Publicação em ISI Web of Knowledge ISI Web of Knowledge
Publicação em Scopus Scopus
ScienceDirect (Elsevier)
Other information
Type (Professor's evaluation): Scientific
Documents
File name Description Size
2023_Ferreira_Food Bioscience Artigo original 3205.61 KB
Related Publications

Of the same authors

Sustainability in Skin Care: Incorporation of Avocado Peel Extracts in Topical Formulations (2022)
Article in International Scientific Journal
Sara M. Ferreira; Zizina Falé; Lúcia Silveira Santos
Harnessing the potential of chestnut shell extract to enhance fresh cheese: a sustainable approach for nutritional enrichment and shelf-life extension (2023)
Article in International Scientific Journal
Sara Moura Ferreira; Luis Carlos Matos; Lúcia Silveira Santos
From by-product to functional ingredient: incorporation of avocado peel extract as an antioxidant and antibacterial agent (2022)
Article in International Scientific Journal
Ferreira, S. M.; Lúcia Silveira Santos
A potential valorization strategy of wine industry by-products and their application in cosmetics – Case study: Grape pomace and grapeseed (2022)
Article in International Scientific Journal
Sara M. Ferreira; Lúcia Silveira Santos
A Novel Approach in Skin Care: By-Product Extracts as Natural UV Filters and an Alternative to Synthetic Ones (2023)
Article in International Scientific Journal
Ferreira, S. M.; Gomes, S. M.; Lúcia Silveira Santos

Of the same journal

Quality evolution of raw meat under hyperbaric storage - Fatty acids, volatile organic compounds and lipid oxidation profiles (2021)
Article in International Scientific Journal
Santos, MD; Matos, G; Susana Casal; Delgadillo, I; Saraiva, JA
Physicochemical and nutritional profile of leaves, flowers, and fruits of the edible halophyte chorao-da-praia (Carpobrotus edulis) on Portuguese west shores (2021)
Article in International Scientific Journal
João Rocha
Minerals and vitamin B-9 in dried plants vs. infusions: Assessing absorption dynamics of minerals by membrane dialysis tandem in vitro digestion (2016)
Article in International Scientific Journal
Dias, MI; Morales, P; Barreira, JCM; Oliveira, MBPP; Sánchez Mata, MC; Ferreira, ICFR
Mayonnaise produced by ultrasound-assisted emulsification using plant-based and ¿clean label¿ ingredients (2024)
Article in International Scientific Journal
Pereira R.C.; Bourbon A.I.; Azevedo A.G.; Figueira D.; Castelo-Branco D.; Rocha C.; Lima R.C.; Cunha, LM; Pastrana L.M.; Cerqueira M.A.
Evaluation of natural compounds against <i>Listeria innocua</i>: Translating in vitro success to processed meat models (2024)
Article in International Scientific Journal
Milanovic, V; Mariz, M; Cardinali, F; Garofalo, C; Radan, M; Bilus, T; Aquilanti, L; Cunha, LM; Osimani, A

See all (7)

Recommend this page Top
Copyright 1996-2024 © Faculdade de Engenharia da Universidade do Porto  I Terms and Conditions  I Accessibility  I Index A-Z  I Guest Book
Page generated on: 2024-10-01 at 18:55:46 | Acceptable Use Policy | Data Protection Policy | Complaint Portal