Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid

Currently, the food industry is interested in replacing artificial additives by natural ingredients. Some plant extracts have emerged as possible alternatives to artificial preservatives, namely antioxidants. In fact, dairy, meat and bakery products have been developed, incorporating extracts of aro...

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Bibliographic Details
Main Author: Caleja, Cristina (author)
Other Authors: Barros, Lillian (author), Barreira, João C.M. (author), Ćirić, Ana (author), Soković, Marina (author), Calhelha, Ricardo C. (author), Oliveira, Beatriz (author), Ferreira, Isabel C.F.R. (author)
Format: conferenceObject
Language:eng
Published: 2018
Subjects:
Chromatographic profile
Online Access:http://hdl.handle.net/10198/18126
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/18126

Internet

http://hdl.handle.net/10198/18126

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