Publicação
Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties
| dc.contributor.author | Fernandes, Luana | |
| dc.contributor.author | Rodrigues, Nuno | |
| dc.contributor.author | Pereira, J.A. | |
| dc.contributor.author | Ramalhosa, Elsa | |
| dc.date.accessioned | 2018-02-19T10:00:00Z | |
| dc.date.accessioned | 2018-03-08T15:14:50Z | |
| dc.date.available | 2018-01-19T10:00:00Z | |
| dc.date.available | 2018-03-08T15:14:50Z | |
| dc.date.issued | 2014 | |
| dc.description.abstract | Jellies of seven grapevine varieties were physico-chemical and sensorial characterized for the first time. Jellies differed significantly in moisture and ash contents, colour, pH, acidity and antioxidant activities. 'Tinta Carvalha' was the darkest and redness jelly, showing the highest antioxidant activity. Regarding sensory characteristics, no significant differences in the appearance, taste, sweetness, acidity and global assessment were observed among jellies. Nevertheless, these attributes were positively evaluated. In conclusion, the production of different jellies will allow the valorisation of grapevine varieties with less potential for wine production, helping to preserve biodiversity, and be an economic alternative to grape producers who may elaborate an enjoyable product with interesting bioactivity. | en_EN |
| dc.description.sponsorship | Authors are grateful to POCTEP - Programa de Cooperação Transfronteiriça Espanha - Portugal for financial support (Project “RED/AGROTEC – Experimentation network and transfer for development of agricultural and agro industrial sectors between Spain and Portugal). | |
| dc.description.version | info:eu-repo/semantics/publishedVersion | en_EN |
| dc.identifier.citation | Fernandes, Luana; Rodrigues, Nuno; Pereira, José Alberto; Ramalhosa, Elsa (2014). Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties. Acta Agriculturae Slovenica. ISSN 1581-9175. 103, p. 37-48 | en_EN |
| dc.identifier.doi | 10.14720/aas.2014.103.1.04 | en_EN |
| dc.identifier.issn | 1581-9175 | |
| dc.identifier.uri | http://hdl.handle.net/10198/16223 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | en_EN |
| dc.subject | Antioxidant activity | en_EN |
| dc.subject | Grapevine | en_EN |
| dc.subject | Jellies | en_EN |
| dc.subject | Physico-chemical characterization | en_EN |
| dc.subject | Sensory analysis | en_EN |
| dc.title | Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties | en_EN |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| person.familyName | Fernandes | |
| person.familyName | Rodrigues | |
| person.familyName | Pereira | |
| person.familyName | Ramalhosa | |
| person.givenName | Luana | |
| person.givenName | Nuno | |
| person.givenName | José Alberto | |
| person.givenName | Elsa | |
| person.identifier.ciencia-id | 1219-7C60-1311 | |
| person.identifier.ciencia-id | F41D-B424-5F78 | |
| person.identifier.ciencia-id | 611F-80B2-A7C1 | |
| person.identifier.ciencia-id | 1A1D-FC05-A05D | |
| person.identifier.orcid | 0000-0001-9377-2453 | |
| person.identifier.orcid | 0000-0002-9305-0976 | |
| person.identifier.orcid | 0000-0002-2260-0600 | |
| person.identifier.orcid | 0000-0003-2503-9705 | |
| person.identifier.rid | L-6798-2014 | |
| person.identifier.scopus-author-id | 55258560600 | |
| person.identifier.scopus-author-id | 57204366348 | |
| person.identifier.scopus-author-id | 6602978189 | |
| rcaap.rights | openAccess | en_EN |
| rcaap.type | article | en_EN |
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