Event submissions
Published
10.3390/foods_2020-07626 (registering DOI) This submission belongs to the session 3. Food Preservation: Basics and Methods of the event 1st International Electronic Conference on Food Science and Functional Foods
Published date
09 Nov, 2020
Citation
Joaquina Pinheiro, Diana I. Santos, Elsa M. Gonçalves, Marta Abreu, Margarida Moldão-Martins, Effect of heat treatment on smoothie quality by response surface methodology, in Proceedings of 1st International Electronic Conference on Food Science and Functional Foods, 10 November–25 November 2020, MDPI: Basel, Switzerland, doi: 10.3390/foods_2020-07626
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Effect of heat treatment on smoothie quality by response surface methodology
Joaquina Pinheiro 1
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Diana I. Santos 2
Elsa M. Gonçalves 3,4
Marta Abreu 3,5
Margarida Moldão-Martins 5
1. MARE - Marine and Environmental Sciences Centre, School of Tourism and Maritime Technology, Polytechnic of Leiria
2. LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia
3. UTI—Unidade de Tecnologia e Inovação, Instituto Nacional de Investigação Veterinária e Agrária
4. GeoBiotec—GeoBioTec Research Institute
5. LEAF, Linking Landscape, Environment, Agriculture and Food
Abstract
Keywords
fruits
vegetable
heat treatment
total phenolic content
RSM
antioxidant capacity
Manuscript
sciforum-037123 final.pdf
Poster
sciforum-037123-poster.pdf