Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/60958

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dc.contributor.authorDias, Sandrapor
dc.contributor.authorPereira, David M.por
dc.contributor.authorCastanheira, Elisabete M. S.por
dc.contributor.authorFortes, A. Gilpor
dc.contributor.authorPereira, Reginapor
dc.contributor.authorGonçalves, M. Sameiro T.por
dc.date.accessioned2019-07-19T16:41:01Z-
dc.date.issued2019-05-
dc.identifier.urihttps://hdl.handle.net/1822/60958-
dc.description.abstract[Excerpt] Colour plays a very important role in the acceptability of food by consumers. Over the years, the food industry has used dyes to improve or restore the original appearance of food, to ensure uniformity and as an indicator of food quality. [...]por
dc.description.sponsorshipThis document was produced under project PTDC/ASP-AGR/30154/2017 (POCI-01-0145FEDER-030154) of the COMPETE 2020 program, co-financed by the FEDER and the European Union. The authors acknowledge also to Foundation for Science and Technology (FCT, Portugal), and FEDER-COMPETE-QREN-EU for financial support to the research centres CQ/UM, PEST (UID/QUI/00686/2019) and CFUM (UID/FIS/04650/2019). The NMR spectrometer Bruker Avance III 400 is part of the National NMR Network and was purchased within the framework of the National Program for Scientific Re-equipment, contract REDE/1517/RMN/2005 with funds from POCI 2010 (FEDER) and FCT.por
dc.language.isoengpor
dc.relationPTDC/ASP-AGR/30154/2017por
dc.relationUID/QUI/00686/2019por
dc.relationUID/FIS/04650/2019por
dc.rightsrestrictedAccesspor
dc.titleNatural pigments for colouring processed meatpor
dc.typeconferencePosterpor
dc.peerreviewedyespor
oaire.citationConferenceDate24 maio 2019por
sdum.event.titleIV Symposium on Medicinal Chemistry, Braga, 24 maio, 2019por
sdum.event.typesimposiumpor
oaire.citationConferencePlaceBragapor
dc.date.embargo10000-01-01-
Aparece nas coleções:PHYSICS OF QUANTUM MATERIALS AND BIONANOSTRUCTURES (2018 - ...)
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