Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/106103
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dc.creatorF. Xavier Malcata
dc.creatorC. M. Peres
dc.creatorC. Peres
dc.date.accessioned2019-02-08T10:42:03Z-
dc.date.available2019-02-08T10:42:03Z-
dc.date.issued2016
dc.identifier.othersigarra:153281
dc.identifier.urihttps://repositorio-aberto.up.pt/handle/10216/106103-
dc.description.abstractFermented olives are an important vehicle for delivering probiotics, contributing to magnify their known health benefits, especially in view of their efficacy to prevent or ameliorate specific chronic diseases by influencing the bioavailability and activity of particular bioactive compounds. This chapter attempts to provide an overview of available information on olive fermentation phenomena, and to make a claim for health-promoting nutrients and probiotics from fermented olives, aiming at a better understanding of its potential toward improvement of health.
dc.language.isoeng
dc.relationinfo:eu-repo/grantAgreement/FCT - Fundação para a Ciência e Tecnologia/Projetos Estratégicos/UID/EQU/00511/2013 - POCI-01-0145-FEDER-006939/Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia/LEPABE
dc.relation.ispartofFermented Foods in Health and Disease Prevention
dc.rightsrestrictedAccess
dc.subjectCiências Tecnológicas, Ciências da engenharia e tecnologias
dc.subjectTechnological sciences, Engineering and technology
dc.titleRole of Natural Fermented Olives in Health and Disease
dc.typeCapítulo ou Parte de Livro
dc.contributor.uportoFaculdade de Engenharia
dc.identifier.doi10.1016/B978-0-12-802309-9.00022-4
dc.subject.fosCiências da engenharia e tecnologias
dc.subject.fosEngineering and technology
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