Go to:
Logótipo
Comuta visibilidade da coluna esquerda
Você está em: Start > Publications > View > Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller)
Publication

Publications

Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller)

Title
Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller)
Type
Article in International Scientific Journal
Year
2004
Authors
Silva, BM
(Author)
Other
The person does not belong to the institution. The person does not belong to the institution. The person does not belong to the institution. View Authenticus page Without ORCID
Andrade, PB
(Author)
FFUP
View Personal Page Send message Search for Participant Publications View Authenticus page Without ORCID
Goncalves, AC
(Author)
Other
The person does not belong to the institution. The person does not belong to the institution. The person does not belong to the institution. Without AUTHENTICUS Without ORCID
Seabra, RM
(Author)
Other
The person does not belong to the institution. The person does not belong to the institution. The person does not belong to the institution. Without AUTHENTICUS Without ORCID
Oliveira, MB
(Author)
FFUP
View Personal Page You do not have permissions to view the institutional email. Search for Participant Publications View Authenticus page Without ORCID
Ferreira, MA
(Author)
Other
The person does not belong to the institution. The person does not belong to the institution. The person does not belong to the institution. Without AUTHENTICUS Without ORCID
Journal
Vol. 218
Pages: 385-389
ISSN: 1438-2377
Publisher: Springer Nature
Scientific classification
FOS: Agrarian Sciences > Other Agrarian Sciences
Other information
Authenticus ID: P-000-BC3
Abstract (EN): Phenolic compounds, organic acids and free amino acids of quince were evaluated, before and after jam processing, to test the effect of thermal processing in these compounds. In addition, the composition of jams prepared with peeled and unpeeled quinces was compared. Phenolics, organic acids and free amino acids were analysed by HPLC/DAD, HPLC/UV and GC/FID, respectively.
Language: English
Type (Professor's evaluation): Scientific
No. of pages: 5
Documents
We could not find any documents associated to the publication.
Related Publications

Of the same scientific areas

Inovação e tecnologia social - o caso da cooperativa de pescacores e artesãos de pai André e Bonsucesso - Corimbatá, Mato Grosso, Brasil (2010)
Poster in a National Conference
Rocha, Ada; Lima, Marcio
Avaliação do programa de pré requisitos de uma cooperativa como indicador do potencial de implementação da ISO 22000 (2010)
Poster in a National Conference
Lima, Marcio; Rocha, Ada
Exploratory evaluation of determinants of food label use: an application to packaged sliced bread (2010)
Poster in an International Conference
A. Frias; L. M. Cunha; R.C. Lima; L. Aires; A. P. Moura
The Bioactivity of Pomegranate: Impact on Health and Disease (2011)
Another Publication in an International Scientific Journal
Ana Faria; Conceicao Calhau
Targeted metabolites and biological activities of Cydonia oblonga Miller leaves (2012)
Another Publication in an International Scientific Journal
Andreia P Oliveira; Rossana M Costa; Ana S Magalhaes; Jose A Pereira; Marcia Carvalho; Patricia Valentao; Paula B Andrade; Branca M Silva

See all (778)

Of the same journal

HS-SPME/GC-MS methodologies for the analysis of volatile compounds in cork material (2016)
Another Publication in an International Scientific Journal
Moreira N; Lopes P; M. Cabral; Paula Guedes de Pinho
Food authentication by PCR-based methods (2008)
Another Publication in an International Scientific Journal
Isabel Mafra; Isabel M P L V O Ferreira; Beatriz B P P Oliveira
Water sorption isotherms of fresh and partially osmotic dehydrated pumpkin parenchyma and seeds at several temperatures (2005)
Article in International Scientific Journal
Mayor, L., Moreira, R., Chenlo, F., Sereno, A.M.
Valorization of brewers' spent grain and spent yeast through protein hydrolysates with antioxidant properties (2016)
Article in International Scientific Journal
Vieira, E; Teixeira, J; Ferreira, Isabel
Utilization of natural and synthetic sources of carotenoids in the skin pigmentation of gilthead seabream (Sparus aurata) (2002)
Article in International Scientific Journal
Gomes, E; Dias, J; Silva, P; Valente, L; Empis, J; Gouveia, L; Bowen, J; Young, A

See all (31)

Recommend this page Top
Copyright 1996-2025 © Faculdade de Direito da Universidade do Porto  I Terms and Conditions  I Acessibility  I Index A-Z
Page created on: 2025-07-17 at 23:49:15 | Privacy Policy | Personal Data Protection Policy | Whistleblowing