<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0871-018X</journal-id>
<journal-title><![CDATA[Revista de Ciências Agrárias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. de Ciências Agrárias]]></abbrev-journal-title>
<issn>0871-018X</issn>
<publisher>
<publisher-name><![CDATA[Sociedade de Ciências Agrárias de Portugal]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0871-018X2020000600091</article-id>
<article-id pub-id-type="doi">10.19084/rca.19692</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[Caracterização físico-química de dez variedades de amêndoa (Prunus dulcis)]]></article-title>
<article-title xml:lang="en"><![CDATA[Physicochemical characterization of ten varieties of almond (Prunus dulcis)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Graeff]]></surname>
<given-names><![CDATA[Francieli]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fernandes]]></surname>
<given-names><![CDATA[Luana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pereira]]></surname>
<given-names><![CDATA[José Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Garcia]]></surname>
<given-names><![CDATA[Carolina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramalhosa]]></surname>
<given-names><![CDATA[Elsa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Politécnico de Bragança Escola Superior Agrária ]]></institution>
<addr-line><![CDATA[Bragança ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidade Tecnológica Federal do Paraná  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Politécnico de Bragança Centro de Investigação de Montanha ]]></institution>
<addr-line><![CDATA[Bragança ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>43</volume>
<numero>spe2</numero>
<fpage>91</fpage>
<lpage>100</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S0871-018X2020000600091&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S0871-018X2020000600091&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S0871-018X2020000600091&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo O presente trabalho teve como objetivo caracterizar físico-quimicamente 10 variedades de amêndoa (Francesas, Espanholas e Portuguesas), colhidas na região de Trás-os-Montes. Sob o ponto de vista físico, verificou-se que a variedade Portuguesa &#8216;Duro Italiano&#8217; foi aquela que apresentou os frutos com menor massa (2,6 ± 1,1 g) e largura (18,7 ± 2,1 mm). Pelo contrário, as variedades &#8216;Ferraduel&#8217; (Francesa), &#8216;Marinada&#8217; (Espanhola) e &#8216;Pegarinhos&#8217; (Portuguesa) foram as que apresentaram maiores frutos. Em relação à composição nutricional, verificou-se uma grande variação nos teores de humidade (3,8 ± 0,3 a 30,6 ± 0,3 g/100g matéria fresca (m.f.), correspondente às variedades &#8216;Vayro&#8217; (Espanhola) e &#8216;Ferraduel&#8217;, respetivamente), provavelmente devido a diferentes períodos de colheita e tempos de secagem aplicados pelos produtores. Não foram observadas diferenças significativas entre as variedades analisadas no que se refere à gordura. Os valores de proteína e cinzas variaram entre 15,8-20,5 e 2,4-3,8 g/100g matéria seca (m.s), respetivamente. No que diz respeito à estabilidade oxidativa do fruto, não se observaram diferenças significativas. Como conclusão geral, as variedades analisadas (estrangeiras e Portuguesas) não se distinguiram de forma evidente entre elas, sendo necessário, no futuro, realizar mais estudos em relação a outros parâmetros.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The present work aimed to characterize physiochemically ten varieties of almond (French, Spanish and Portuguese) harvested in the region of Trás-os-Montes. In terms of physical characteristics, it was found that the Portuguese variety &#8216;Duro Italiano&#8217; showed the fruits with the lowest weight (2.6 ± 1.1 g) and width (18.7 ± 2.1 mm). On the contrary, the varieties &#8216;Ferraduel&#8217; (French), &#8216;Marinada&#8217; (Spanish) and &#8216;Pegarinhos&#8217; (Portuguese) presented the highest fruits. Concerning the nutritional composition, there was a significant variation in the moisture contents (3.8 ± 0.3 to 30.6 ± 0.3 g/100g fresh weight (f.w.), corresponding to the varieties &#8216;Vayro&#8217; (Spanish) and &#8216;Ferraduel&#8217;, respectively), probably due to different harvest periods and drying times. Concerning the fat content, no significant differences were observed between the varieties. Protein and ash values varied between 15.8-20,5 and 2.4-3.8 g/100g dry weight (d.w.), respectively. Regarding the oxidative stability of the fruit, no significant differences were observed. In conclusion, it was not possible to distinguish the varieties analyzed (the Portuguese from the foreign). So, it is necessary to carry out further studies in the future, focusing on other parameters.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Amêndoas]]></kwd>
<kwd lng="pt"><![CDATA[Prunus dulcis]]></kwd>
<kwd lng="pt"><![CDATA[Variedades]]></kwd>
<kwd lng="pt"><![CDATA[Composição nutricional]]></kwd>
<kwd lng="pt"><![CDATA[Estabilidade oxidativa]]></kwd>
<kwd lng="en"><![CDATA[Almonds]]></kwd>
<kwd lng="en"><![CDATA[Prunus dulcis]]></kwd>
<kwd lng="en"><![CDATA[Varieties]]></kwd>
<kwd lng="en"><![CDATA[Nutritional composition]]></kwd>
<kwd lng="en"><![CDATA[Oxidative stability]]></kwd>
</kwd-group>
</article-meta>
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