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

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.

Detalhes bibliográficos
Autor principal: Ribeiro, Tânia Bragança (author)
Outros Autores: Oliveira, Ana (author), Vilas Boas, Ana (author), Nunes, João (author), Vicente, A. A. (author), Pintado, Manuela (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2019
Assuntos:
Olive pomace
Dietary Fibre
Hydroxytyrosol
Yoghurt fortification
Texto completo:http://hdl.handle.net/1822/61167
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/61167

Texto Completo

http://hdl.handle.net/1822/61167

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