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Melon by-products: a sustainable approach

2018-10Conference object Restricted access
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dc.contributor.authorSilva, M.A.
dc.contributor.authorAlbuquerque, T.G.
dc.contributor.authorAlves, R.C.
dc.contributor.authorOliveira, M.B.P.P.
dc.contributor.authorCosta, H.S.
dc.date.accessioned2019-03-11T12:27:13Z
dc.date.available2019-03-11T12:27:13Z
dc.date.issued2018-10
dc.description.abstractIntroduction: The considerable growth of interest in health, food and well-being in Europe and other developed countries has led to an increase in the demand for foods with beneficial effects on health. This demand is linked to an impulse for the development of functional foods which provide ingredients that improve health in a convenient way. Melon (Cucumis melo L.) is a very appreciated fruit, consumed all over the world, that contains large amounts of seeds and peel, which up to now are discarded. These by-products contain phytochemical compounds with great nutritional and functional potentials. Aim: This study aims to provide an overview of the mineral and bioactive composition of the melon by-products in order to evaluate their potential for the development of novel functional foods.pt_PT
dc.description.sponsorshipThis work was funded by INSA, I.P., under the project MELON4FOOD (2018DAN1492) and by European Union (FEDER funds through COMPETE), under the Partnership Agreement PT2020, and National Funds (FCT, Foundation for Science and Technology) through project LAQV/UID/QUI/50006/2013 and NORTE-07-0124-FEDER-000069 – Food Science. T.G. Albuquerque and M.A. Silva are grateful for PhD fellowships (SFRH/BD/99718/2014 and PD/BD/142932/2018) funded by FCT, FSE, MEC and MCTES.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/6167
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Nacional de Saúde Doutor Ricardo Jorge, IPpt_PT
dc.subjectMelonpt_PT
dc.subjectFunctional Foodspt_PT
dc.subjectBy-productspt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleMelon by-products: a sustainable approachpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.citation.conferencePlaceMadrid, Espanhapt_PT
oaire.citation.titleIV World Congress of Public Health and Nutrition/ XII Congreso de la Sociedad Española de Nutrición Comunitaria - NUTRIMAD, 24-27 outubro 2018pt_PT
oaire.fundingStream5876
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsembargoedAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isProjectOfPublicationd7883dc7-6335-4f26-8bd0-e2ea4bb07c07
relation.isProjectOfPublication.latestForDiscoveryd7883dc7-6335-4f26-8bd0-e2ea4bb07c07

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