Programa

BLOQUE 1    |    BLOQUE 2    |    BLOQUE 3    |    BLOQUE 4    |    BLOQUE 5

 

8.30 h | Recepción de asistentes

 

9.00 h | Inauguración

 

9.15 h | Sesión plenaria

 

10.00 h | Bloque 1. Phenolic agro-industries
(presentacións orais de max. 15 min. incl. discussion)

Chair: María del Álamo Sanza

• Phenolic and sensory profiles of raspberries (Kweli and Tulameen) produced under conventional versus organic agricultural practices (PT)
  Fernanda Cosme
  CQ-VR - Chemistry Research Centre-Vila Real, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro
• Influence of the growth cycle on the bioactive properties and phenolic composition of Cynara cardunculus L. var altilis (PT)
  Filipa Mandim
  Instituto Politécnico de Bragança
• Lamiaecae family plants: a rich source of phenolic compounds (PT)
  Tiane Finimundy
  Instituto Politécnico de Bragança & Centro de Investigação e Tecnologias Agroambientais e Biológicas da Universidade de Trás-os-Montes e Alto Douro
• Effect of toasting process in French oak barrels with different oxygen transmission rate (OTR): evolution of the volatile composition in aged red wine (ES)
  Rosario Sánchez-Gómez
  Universidade de Valladolid
• Determination of the ellagitannins and anthocyanins in red wine during ageing in oak barrels with known oxygen transfer rate (ES)
  Samanta Prat
  Universidade de Valladolid
• Analysis of the relationships between the wine oxygen consumption kinetics and its chemical composition using Artificial Neural Networks (ES)
  Victor Martínez-Martínez
  Universidade de Valladolid

 

11.30 h | Sesión de posters e pausa café

 

12.00 h | Bloque 2. Phenolic compounds circular economy
(presentacións orais de max. 15 min. incl. discussion)

Chair: Fernando Ramos

• Valorization of phenolic compounds from Polyvinylpolypyrrolidone (PVPP) waste used in wine fining (PT)
  Fernanda Cosme
  CCQ-VR - Chemistry Research Centre-Vila Real, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro
• Optimization of the extraction of colouring agents from leaves of Ocimum basilicum var. purpurascens (PT)
  Eliana Pereira
  Instituto Politécnico de Bragança
• Fighting Antibiotic Resistance: grape stems as a new opportunity (PT)
  Ana Isabel Novo Barros
  Centro de Investigação e Tecnologias Agroambientais e Biológicas da Universidade de Trás-os-Montes e Alto Douro
• Extraction of phenolic compounds by high hydrostatic pressure from eight edible algae species from the North-West coast of Spain: Process modelling and optimization (ES)
  Miguel Ángel Prieto Lage
  Universidade de Vigo
• Vine & wine residues: Unlimited resources of high-value polyphenols towards Industrial Applications (PT)
  Joana Oliveira
  Faculdade de Ciências da Universidade do Porto
• The circular economy of fruits by-products extracts: potential use in the food industry (PT)
  Mariana Andrade
  Universidade de Coimbra

 

13.30 h | Bloque 3. Phenolic compounds and taste
(presentacións orais de max. 15 min. incl. discussion)

Chair: Nuno Mateus

• Molecular basis of the modulation of astringency by biopolymers (ES)
  Ignacio García Estévez
  Universidade de Salamanca
• Molecular Taste: molecular approaches to understand food polyphenols astringency and bitterness (PT)
  Susana Soares
  Faculdade de Ciências da Universidade do Porto
• Study of the supramolecular interactions between phenolic compounds and salivary proteins and their relationship with astringency (ES)
  Alba María Ramos Pineda
  Universidade de Salamanca

 

14.15 h | Comida

 

15.15 h | Bloque 4. Phenolic compounds and bioactive properties
(presentacións orais de max. 15 min. incl. discussion)

Chair: Eduardo Rosa

• Study on model systems of the molecular mechanisms involved in the biological activity of phenolic compounds (ES)
  Begoña Ayuda Durán
  Universidade de Salamanca
• Experimental evidence on the phenolic richness of plants from Guinea-Bissauan medicinal flora and relation with bioactivities
  Andreia P. Oliveira
  Faculdade de Farmácia da Universidade do Porto
• Profiting from Thai ethnomedicinal knowledge: Phenolic profiling and biological insights in the anti-inflammatory effects of Thai plants (PT)
  Nelson G.M. Gomes
  Faculdade de Farmácia da Universidade do Porto
• Evaluation of the neuroprotective and antidiabetic potential of phenol-rich extracts from virgin olive oils by in vitro assays (ES)
  María Figueiredo González
  Universidade de Vigo
• Impact of in vitro gastrointestinal digestion and colonic fermentation on the phenolic composition and bioactivities of Rosmarinus officinalis L. (PT)
  Maria Inês Dias
  Instituto Politécnico de Bragança
• Contribution of phenolic compounds for the biological activities of Acanthus mollis (PT)
  Patricia Matos
  Universidade de Coimbra

 

16.45 h | Bloque 5. Phenolic compounds and health
(presentacións orais de max. 15 min. incl. discussion)

Chair: Paula Andrade

• Effects of Chestnut Flower Extract on an Animal Model of Prostate Cancer (PT)
  Paula Alexandra Martins de Oliveira
  Centro de Investigação e Tecnologias Agroambientais e Biológicas da Universidade de Trás-os-Montes e Alto Douro
• The marine biome and its unlimited potential: brown seaweed phlorotannins as multimodal agents in inflammation and allergy network (PT)
  Mariana Barbosa
  Faculdade de Farmácia da Universidade do Porto
• Extra Virgin Olive Oils obtained from Galician ancient varieties: the Role of the Phenolic Compounds on MCF-7 Human Breast Cancer Cells (ES)
  Patricia Reboredo Rodríguez
  Universidade de Vigo
• Let your food be your medicine: Polyphenols as Modulators of Food Allergies (ES)
  Rosa Pérez-Gregorio
  Faculdade de Ciências da Universidade do Porto
• Effects of Ganoderma lucidum on oxidative stress in a mice model of tubule interstitial fibrosis (PT)
  Carlos Venâncio
  Centro de Investigação e Tecnologias Agroambientais e Biológicas da Universidade de Trás-os-Montes e Alto Douro
• Strawberry polyphenols as possible modulators of pre-adipocytes differentiation: a possible tool to control obesity onset and progression (ES)
  Tamara Y. Forbes-Hernández
  Universidade de Vigo

 

18.15 h | Descanso

 

18.30 h | Mesa redonda de clausura

Added-value innovation of phenolics: challenges and opportunities

Chair: Isabel Ferreira
Vice-President of the Polytechnic Institute of Bragança and Director of the Mountain Research Centre

Marta Lores Aguín
Full Professor, University of Santiago de Compostela

Eduardo Rosa
Full Professor, University of Trás-os-Montes and Alto Douro

Raquel Sendón García
Associate Professor, University of Santiago de Compostela

Ana Torrado
Coordinator of Agri-Food Research and Transfer Cluster, Campus da Auga, University of Vigo

Carlos Alberte
Technical Director of Viticulture Viña Costeira S.C.G.

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Programa – 12,9Mb