Please use this identifier to cite or link to this item:
https://hdl.handle.net/1822/61167| Title: | Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion |
| Author(s): | Ribeiro, Tânia Bragança Oliveira, Ana Vilas Boas, Ana Nunes, João Vicente, A. A. Pintado, Manuela |
| Keywords: | Olive pomace Dietary Fibre Hydroxytyrosol Yoghurt fortification |
| Issue date: | 2019 |
| Citation: | 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 |
| Type: | Abstract |
| URI: | https://hdl.handle.net/1822/61167 |
| ISBN: | 978-989-20-9533-2 |
| Publisher version: | https://www.dof2019.org/ |
| Peer-Reviewed: | yes |
| Access: | Open access |
| Appears in Collections: |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| document_51926_1.pdf | 136,7 kB | Adobe PDF | View/Open | |
| document_51926_2.pdf | 157,2 kB | Adobe PDF | View/Open |
