Publicação
Evaluation of the kefir potential to produce a fermented product from chestnut purée: a preliminary study
| Resumo: | The concept of functional food as a source of energy and nutrients, promoting healthy benefit and reducing the disease risk |
|---|---|
| Autores principais: | Afonso, Maria João A.P.S. |
| Outros Autores: | Guerra, Nelson P.; Río, Pablo G.; Martins, Fátima; Baptista, Paula; Pereira, Ermelinda; Ramalhosa, Elsa |
| Assunto: | Fermentation Kefir Chestnut purée Probiotics Functional food |
| Ano: | 2022 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867172927218122752 |
|---|---|
| author | Afonso, Maria João A.P.S. |
| author2 | Guerra, Nelson P. Río, Pablo G. Martins, Fátima Baptista, Paula Pereira, Ermelinda Ramalhosa, Elsa |
| author2_role | author author author author author author |
| author_facet | Afonso, Maria João A.P.S. Guerra, Nelson P. Río, Pablo G. Martins, Fátima Baptista, Paula Pereira, Ermelinda Ramalhosa, Elsa |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Afonso, Maria João A.P.S.\",\"Person.identifier.orcid\":\"0000-0002-2569-9896\"},{\"Person.name\":\"Guerra, Nelson P.\"},{\"Person.name\":\"Río, Pablo G.\"},{\"Person.name\":\"Martins, Fátima\"},{\"Person.name\":\"Baptista, Paula\",\"Person.identifier.orcid\":\"0000-0001-6331-3731\"},{\"Person.name\":\"Pereira, Ermelinda\",\"Person.identifier.orcid\":\"0000-0002-9431-5059\"},{\"Person.name\":\"Ramalhosa, Elsa\",\"Person.identifier.orcid\":\"0000-0003-2503-9705\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Afonso, Maria João A.P.S. Guerra, Nelson P. Río, Pablo G. Martins, Fátima Baptista, Paula Pereira, Ermelinda Ramalhosa, Elsa |
| datacite.date.Accepted.fl_str_mv | 2022-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2023-02-17T10:15:34Z |
| datacite.date.embargoed.fl_str_mv | 2023-02-17T10:15:34Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Fermentation Kefir Chestnut purée Probiotics Functional food |
| datacite.titles.title.fl_str_mv | Evaluation of the kefir potential to produce a fermented product from chestnut purée: a preliminary study |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Afonso, Maria João A.P.S. Guerra, Nelson P. Río, Pablo G. Martins, Fátima Baptista, Paula Pereira, Ermelinda Ramalhosa, Elsa |
| dc.date.Accepted.fl_str_mv | 2022-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2023-02-17T10:15:34Z |
| dc.date.embargoed.fl_str_mv | 2023-02-17T10:15:34Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/27026 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Instituto Politécnico de Viseu |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Fermentation Kefir Chestnut purée Probiotics Functional food |
| dc.title.fl_str_mv | Evaluation of the kefir potential to produce a fermented product from chestnut purée: a preliminary study |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | The concept of functional food as a source of energy and nutrients, promoting healthy benefit and reducing the disease risk |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/45e9cd91-1ead-4eed-9139-b6e28443e7c2/download |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/27026 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/27026 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Afonso, Maria João A.P.S. Afonso, Maria João A.P.S. https://www.ciencia-id.pt/721A-F98D-9A1A 721A-F98D-9A1A http://orcid.org/0000-0002-2569-9896 0000-0002-2569-9896 Guerra, Nelson P. Río, Pablo G. Martins, Fátima Baptista, Paula Baptista, Paula https://www.ciencia-id.pt/7D11-FE1E-CD0F 7D11-FE1E-CD0F http://orcid.org/0000-0001-6331-3731 0000-0001-6331-3731 Pereira, Ermelinda Pereira, Ermelinda https://www.ciencia-id.pt/3916-218E-1629 3916-218E-1629 http://orcid.org/0000-0002-9431-5059 0000-0002-9431-5059 Ramalhosa, Elsa Ramalhosa, Elsa https://www.ciencia-id.pt/1A1D-FC05-A05D 1A1D-FC05-A05D http://orcid.org/0000-0003-2503-9705 0000-0003-2503-9705 |
| publishDate | 2022 |
| publisher.none.fl_str_mv | Instituto Politécnico de Viseu |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engInstituto Politécnico de Viseupt_PTThe concept of functional food as a source of energy and nutrients, promoting healthy benefit and reducing the disease riskapplication/pdfpt_PTEvaluation of the kefir potential to produce a fermented product from chestnut purée: a preliminary studyPersonalAfonso, Maria João A.P.S.DSpacehttp://dspace.org/items/563e8352-9757-47c1-855a-6b2fac41cbe6DSpacehttp://dspace.org/items/563e8352-9757-47c1-855a-6b2fac41cbe6AfonsoMaria João A.P.S.Ciência IDhttps://www.ciencia-id.pt721A-F98D-9A1AORCIDhttp://orcid.org0000-0002-2569-9896Guerra, Nelson P.Río, Pablo G.Martins, FátimaPersonalBaptista, PaulaDSpacehttp://dspace.org/items/3f35226a-b17a-4f7d-8da1-3297105cbfe9DSpacehttp://dspace.org/items/3f35226a-b17a-4f7d-8da1-3297105cbfe9BaptistaPaulaCiência IDhttps://www.ciencia-id.pt7D11-FE1E-CD0FORCIDhttp://orcid.org0000-0001-6331-3731Scopus Author IDhttps://www.scopus.com14051688000Scopus Author IDhttps://www.scopus.com57394839600PersonalPereira, ErmelindaDSpacehttp://dspace.org/items/9d6b3744-286d-42bc-b363-533450bdb07cDSpacehttp://dspace.org/items/9d6b3744-286d-42bc-b363-533450bdb07cPereiraErmelindaCiência IDhttps://www.ciencia-id.pt3916-218E-1629ORCIDhttp://orcid.org0000-0002-9431-5059Scopus Author IDhttps://www.scopus.com35222107200PersonalRamalhosa, ElsaDSpacehttp://dspace.org/items/d74be6c0-1703-4f77-bd81-e289ec981ee3DSpacehttp://dspace.org/items/d74be6c0-1703-4f77-bd81-e289ec981ee3RamalhosaElsaCiência IDhttps://www.ciencia-id.pt1A1D-FC05-A05DORCIDhttp://orcid.org0000-0003-2503-9705Scopus Author IDhttps://www.scopus.com6602978189HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISBNIsPartOf978-972-8765-25-52023-02-17T10:15:34Z20222022-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/27026http://purl.org/coar/access_right/c_abf2open accessFermentationKefirChestnut puréeProbioticsFunctional food541825 bytesother research producthttp://purl.org/coar/resource_type/c_c94fconference object2022http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/45e9cd91-1ead-4eed-9139-b6e28443e7c2/downloadInternational Web Conference on Food Choice & Eating Motivation: Book of Abstracts5454Viseu |
| spellingShingle | Evaluation of the kefir potential to produce a fermented product from chestnut purée: a preliminary study Afonso, Maria João A.P.S. Fermentation Kefir Chestnut purée Probiotics Functional food |
| status | SINGLETON |
| subject.fl_str_mv | Fermentation Kefir Chestnut purée Probiotics Functional food |
| title | Evaluation of the kefir potential to produce a fermented product from chestnut purée: a preliminary study |
| title_full | Evaluation of the kefir potential to produce a fermented product from chestnut purée: a preliminary study |
| title_fullStr | Evaluation of the kefir potential to produce a fermented product from chestnut purée: a preliminary study |
| title_full_unstemmed | Evaluation of the kefir potential to produce a fermented product from chestnut purée: a preliminary study |
| title_short | Evaluation of the kefir potential to produce a fermented product from chestnut purée: a preliminary study |
| title_sort | Evaluation of the kefir potential to produce a fermented product from chestnut purée: a preliminary study |
| topic | Fermentation Kefir Chestnut purée Probiotics Functional food |
| topic_facet | Fermentation Kefir Chestnut purée Probiotics Functional food |
| url | http://hdl.handle.net/10198/27026 |
| visible | 1 |