Publication
Nutritional and physicochemical analysis of quince from Cova da Beira region: similarities, differences and particularities
| dc.contributor.author | Lopes, Guido | |
| dc.contributor.author | Martins, Ana | |
| dc.contributor.author | Camelo, Alexandra | |
| dc.contributor.author | Rodrigues, Ana | |
| dc.contributor.author | Rodrigues, A.M. | |
| dc.contributor.author | Beato, Helena | |
| dc.contributor.author | Paulo, Luísa | |
| dc.contributor.author | Resende, Mafalda | |
| dc.contributor.author | Cristóvão, Mário André Monteiro | |
| dc.contributor.author | Mota, Marlene | |
| dc.contributor.author | Espírito Santo, Christophe | |
| dc.date.accessioned | 2023-08-09T14:55:39Z | |
| dc.date.available | 2023-08-09T14:55:39Z | |
| dc.date.issued | 2022 | |
| dc.description.abstract | Quince, a fruit from the autumn season of the quince tree (Cydonia oblonga Miller), has a considerable nutritional value (e.g., pectin, vitamins C and B complex, minerals or chlorogenic acids). On the other hand, this fruit is characterized by having a hard, rough-looking pulp with a bitter and astringent taste. Since quince is not consumed raw, is mainly used in the production of jams and marmalades. Despite being easy to grow and weather resistant, its production is often neglected and undervalued. Thus, the study objective was to value quinces from the Cova da Beira region by the physicochemical and nutritional characterization, substantiating by how different production years and localization affect quince varieties properties. | pt_PT |
| dc.description.sponsorship | CULTIVAR (CENTRO-01-0145-FEDER-000020) | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | LOPES, Guido [et al.] (2022) - Nutritional and physicochemical analysis of quince from Cova da Beira region : similarities, differences and particularities. In XVI Encontro de Química dos Alimentos, Castelo Branco, 2022 - Bio-sustentabilidade e bio-segurança, inovação, segurança e qualidade alimentar : livro de resumos. Castelo Branco : SPQ. P. 89. Comunicação. | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.11/8608 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | Sociedade Portuguesa de Química | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Cydonia oblonga | pt_PT |
| dc.title | Nutritional and physicochemical analysis of quince from Cova da Beira region: similarities, differences and particularities | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Castelo Branco | pt_PT |
| oaire.citation.endPage | 89 | pt_PT |
| oaire.citation.startPage | 89 | pt_PT |
| oaire.citation.title | XVI Encontro de Química dos Alimentos | pt_PT |
| person.familyName | Rodrigues | |
| person.familyName | Espírito Santo | |
| person.givenName | A.M. | |
| person.givenName | Christophe | |
| person.identifier | 773417 | |
| person.identifier.ciencia-id | 2717-72E0-9A01 | |
| person.identifier.ciencia-id | E017-EF56-3AE3 | |
| person.identifier.orcid | 0000-0002-5862-3898 | |
| person.identifier.orcid | 0000-0002-9800-4186 | |
| person.identifier.rid | K-4356-2013 | |
| person.identifier.scopus-author-id | 55620721900 | |
| person.identifier.scopus-author-id | 36740136800 | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
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