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Freshness Lab at the Food Chemistry Meeting

26/09/2016

Work by the Freshness Lab, performed within projects with the industry lead to noncompetitive knowledge that will shared at the Food Chemistry Meeting, Porto, Portugal, September 14-16. The work on green color and chlorophylls in vegetable matrices is presented by Cristina Couto whereas Rita Alcéo addresses the reduced significance of sensory changes and other characteristicas of strawberry in the supply chain, sharing directions to focus management on the key causes of losses.

  • Couto, C.E., Alegria, C. & Almeida, D.P.F. 2016. Chlorophyll degradation in leafy vegetable matrices: Raw material effect. 13.º Encontro de Química dos Alimentos, Porto, 14-16 de setembro.
  • Alcéo, R.G.A. & Almeida, D.P.F. 2016. Sensory and instrumental assessment of strawberry quality during shelf-life at different temperatures. 13.º Encontro de Química dos Alimentos, Porto, 14-16 de setembro.

Recent communications at scientific meetings are listed here.

Other recent publications are listed here.