WPI active edible coatings to prevent cheese color defects

Ferraz, Ana Rita Simões; Anjos, O.; Serralheiro, Maria Luísa; Pintado, Cristina Santos

Publication

WPI active edible coatings to prevent cheese color defects

2022Conference object

dc.contributor.author	Ferraz, Ana Rita Simões
dc.contributor.author	Anjos, O.
dc.contributor.author	Serralheiro, Maria Luísa
dc.contributor.author	Pintado, Cristina Santos
dc.date.accessioned	2023-08-04T16:13:47Z
dc.date.available	2023-08-04T16:13:47Z
dc.date.issued	2022
dc.description.abstract	Cheese is a type of food that has been used over time as a way of preserving milk. It is a popular food because of its excellent versability and palatability. All around the world a huge variety of cheeses, flavors, and shapes can be found. This food product depends on the culture and available resources of each region. In 2021, global cheese production amounted to about 21.86 million metric tons 1. The European Union was by far the top producer of cheese worldwide, with a production volume of around 10.35 million metric tons of cheese that year.	pt_PT
dc.description.sponsorship	This work was financially supported by Fundação para a Ciência e Tecnologia (FCT) with financial support to IPCB-CERNAS (UID/AMB/00681/2020) Research Unit Grant from FCT; to UIDB/00239/2020 [CEF], to UIDB/04046/2020 and UIDP/04046/2020 Centre grants from FCT, Portugal (to BioISI); to co-funding by the FEDER, within the PT2020 Partnership Agreement and Compete 2020. This work is the recipient of a project (PTDC/Bia-BQM/28355/2017) grant and Ana Rita Ferraz acknowledges a Ph.D. fellowship (SFRH/BD/135692/2018) from FCT (Portugal).	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.citation	FERRAZ, Ana R. [et al.] (2922) - WPI active edible coatings to prevent cheese color defects. In XVI Encontro de Química dos Alimentos, Castelo Branco, 2022 - Bio-sustentabilidade e bio-segurança alimentar, inovação e qualidade alimentar: livro de resumos. Castelo Branco : SPQ. P. 173.	pt_PT
dc.identifier.isbn	978-989-8124-36-4
dc.identifier.uri	http://hdl.handle.net/10400.11/8584
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.publisher	Sociedade Portuguesa de Química	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Cheese	pt_PT
dc.subject	Edible coating	pt_PT
dc.title	WPI active edible coatings to prevent cheese color defects	pt_PT
dc.type	conference object
dspace.entity.type	Publication
oaire.citation.conferencePlace	Castelo Branco	pt_PT
oaire.citation.endPage	173	pt_PT
oaire.citation.startPage	173	pt_PT
oaire.citation.title	XVI Encontro de Química dos Alimentos	pt_PT
person.familyName	Ferraz
person.familyName	Anjos
person.familyName	Serralheiro
person.familyName	Santos Pintado
person.givenName	Ana Rita
person.givenName	Ofélia
person.givenName	Maria Luisa
person.givenName	Cristina Maria Baptista
person.identifier	3640017
person.identifier.ciencia-id	0919-6473-8399
person.identifier.ciencia-id	C21D-D8C7-3037
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person.identifier.orcid	0000-0002-8356-907X
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person.identifier.orcid	0000-0001-7541-9613
person.identifier.orcid	0000-0001-5433-4258
person.identifier.rid	G-2808-2012
person.identifier.rid	E-3407-2012
person.identifier.scopus-author-id	23395659700
person.identifier.scopus-author-id	6602688573
person.identifier.scopus-author-id	6602633775
rcaap.rights	openAccess	pt_PT
rcaap.type	conferenceObject	pt_PT
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