Development and characterization of an orange dehydrated crispy snack

Cristóvão, Mário André Monteiro; Camelo, Alexandra; Martins, Ana; Silveira, Ana; Riscado, Ana; Rodrigues, Ana; Batista, Cátia; Beato, Helena; Vasconcelos, Vanessa; Paulo, Luísa; Pitacas, F.I.; Rodrigues, A.M.; Espírito Santo, Christophe; Brandão, Inês

http://hdl.handle.net/10400.11/8811

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Nome:	Descrição:	Tamanho:	Formato:
Farm to fork DEVELOPMENT AND CHARACTERIZATION OF AN ORANGE DEHYDRATED CRISPY SNACK.pdf		1.23 MB	Adobe PDF	Ver/Abrir
Póster Farm to fork orange_2023.pdf		1.28 MB	Adobe PDF	Ver/Abrir

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Autores

Cristóvão, Mário André Monteiro

Resumo(s)

Oranges are mainly consumed as fresh fruit, processed orange (mostly as juice) are global commodity. As a natural ingredient. As an edible topping. Ready-to-eat snack. Presence of vectors in chestnuts. Dried fruits are used as versatile foods, as snacks or as an ingredient to enrich other foods. One of the most appreciated proprieties of a snack is presenting a crunchy texture. This study aims to create a new product by dehydration of sweet oranges in an innovative format.

Palavras-chave

Orange Dehydrated orange snack

URI

http://hdl.handle.net/10400.11/8811

Citação

CRISTÓVÃO, Mário [et al.] (2023) - Development and characterization of an orange dehydrated crispy snack. In Congress Farm to Fork, Castelo Branco, 2023 - Farm to Fork: our food, our health, our future congress : abstract book. P. 118.

Coleções

ESACB - Pósteres em encontros científicos/técnicos
CATAA - Pósteres em encontros científicos e técnicos

Licença CC

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