Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion

Detalhes bibliográficos
Autor(a) principal: Ribeiro, Tânia Bragança
Data de Publicação: 2019
Outros Autores: Oliveira, Ana, Vilas Boas, Ana, Nunes, João, Vicente, A. A., Pintado, Manuela
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/61167
Resumo: Tânia I. B. Ribeiro thanks the Fundação para a Ciência e Tecnologia (FCT), Portugal for the PhD Grant SFRH/BDE/108271/2015, the financial support of BLC3 Association – Technology and Innovation Campus and the mentoring of Frulact and Comendador Arménio Miranda.
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spelling Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestionOlive pomaceDietary FibreHydroxytyrosolYoghurt fortificationTânia I. B. Ribeiro thanks the Fundação para a Ciência e Tecnologia (FCT), Portugal for the PhD Grant SFRH/BDE/108271/2015, the financial support of BLC3 Association – Technology and Innovation Campus and the mentoring of Frulact and Comendador Arménio Miranda.info:eu-repo/semantics/publishedVersionUniversidade do MinhoRibeiro, Tânia BragançaOliveira, AnaVilas Boas, AnaNunes, JoãoVicente, A. A.Pintado, Manuela20192019-01-01T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttp://hdl.handle.net/1822/61167engRibeiro, Tânia B.; Oliveira, Ana; Boas, Ana Vilas; Nunes, João; Vicente, António A.; Pintado, Manuela, Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion. DOF 2019 - 8th International Symposium on "Delivery of Functionality in Complex Food Systems" (Book of Abstracts). No. PO05-24992, Porto, Portugal, July 7th - 10th, 167-168, 2019. ISBN: 978-989-20-9533-2978-989-20-9533-2https://www.dof2019.org/info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-05-11T05:58:51Zoai:repositorium.sdum.uminho.pt:1822/61167Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-05-11T05:58:51Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion
title Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion
spellingShingle Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion
Ribeiro, Tânia Bragança
Olive pomace
Dietary Fibre
Hydroxytyrosol
Yoghurt fortification
title_short Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion
title_full Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion
title_fullStr Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion
title_full_unstemmed Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion
title_sort Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion
author Ribeiro, Tânia Bragança
author_facet Ribeiro, Tânia Bragança
Oliveira, Ana
Vilas Boas, Ana
Nunes, João
Vicente, A. A.
Pintado, Manuela
author_role author
author2 Oliveira, Ana
Vilas Boas, Ana
Nunes, João
Vicente, A. A.
Pintado, Manuela
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Ribeiro, Tânia Bragança
Oliveira, Ana
Vilas Boas, Ana
Nunes, João
Vicente, A. A.
Pintado, Manuela
dc.subject.por.fl_str_mv Olive pomace
Dietary Fibre
Hydroxytyrosol
Yoghurt fortification
topic Olive pomace
Dietary Fibre
Hydroxytyrosol
Yoghurt fortification
description Tânia I. B. Ribeiro thanks the Fundação para a Ciência e Tecnologia (FCT), Portugal for the PhD Grant SFRH/BDE/108271/2015, the financial support of BLC3 Association – Technology and Innovation Campus and the mentoring of Frulact and Comendador Arménio Miranda.
publishDate 2019
dc.date.none.fl_str_mv 2019
2019-01-01T00:00:00Z
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/1822/61167
url http://hdl.handle.net/1822/61167
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Ribeiro, Tânia B.; Oliveira, Ana; Boas, Ana Vilas; Nunes, João; Vicente, António A.; Pintado, Manuela, Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion. DOF 2019 - 8th International Symposium on "Delivery of Functionality in Complex Food Systems" (Book of Abstracts). No. PO05-24992, Porto, Portugal, July 7th - 10th, 167-168, 2019. ISBN: 978-989-20-9533-2
978-989-20-9533-2
https://www.dof2019.org/
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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