Polytechnic Institute of Viseu

About: Polytechnic Institute of Viseu is a education organization based out in Viseu, Portugal. It is known for research contribution in the topics: Population & Agriculture. The organization has 392 authors who have published 989 publications receiving 14134 citations. The organization is also known as: IPV.

A homoparentalidade na perspectiva de estudantes do Ensino Superior

Abstract: Pretendeu-se com este estudo analisar a opiniao de estudantes do Ensino Superior (N=115) relativamente a homoparentalidade, atraves da aplicacao de um questionario. Verificou-se que a maioria dos sujeitos (66%) revela uma posicao de desacordo relativamente a igualdade de circunstâncias entre homossexuais e heterossexuais no que diz respeito ao exercicio da parentalidade, registando-se diferencas significativas no genero, com o masculino menos receptivo a essa igualdade (U=654; p=0,001), assim como estudantes de Desporto e Actividade Fisica, em comparacao com os do curso de Educacao Social (U=976,5; p=0,010). O mesmo nao aconteceu nas V.I. Idade e Urbanidade. A partir dos resultados sao tecidas consideracoes relativas as responsabilidades das instituicoes do Ensino Superior neste tema.

Generation Y Travelers’ Intentions to Book Airbnb Accommodation: An Abstract

Abstract: Sharing economy is affecting the global economy with increasing scale, as customers can exchange commodities in an organized way under the help of an enormous number of online platforms (Balck and Cracau 2015). In the context of holiday accommodation, Airbnb’ s growth has been stunning as now it has more available rooms than hotel giants like Marriott and Hilton (Weed 2015). In fact, research has highlighted Airbnb’s potential to disrupt the traditional accommodation sector (Guttentag 2013). Given the importance of Airbnb, it is crucial to examine which factors affect intentions to book an accommodation on Airbnb. This study proposes an integrative model based on the theory of reasoned action (TRA), the technology acceptance model (TAM) and the motivation, opportunity and ability (MOA) theory to examine which factors affect Generation Y travelers’ intentions to book on Airbnb. Consistent with intention-based models, attitude was found to be significantly associated with intentions to purchase travel online. Perceived usefulness was found to positively influence attitude towards Airbnb. However, perceived usefulness and perceived risk do not influence intentions to book on Airbnb. What really matters to book on Airbnb are the motivation factors. Indeed, the results indicate that this is the strongest predictor to book on Airbnb. One of the motivations to book on Airbnb is financial, since it offers quality accommodation with lower prices. This is even more important to younger people who are becoming more used to having access to more things than they could ever own. The second most important predictor of intentions to book on Airbnb is subjective norm. Attitude towards online shopping also affects intentions to book on Airbnb. Therefore, online marketing strategies should focus on fostering referents’ opinions and creating a favourable attitude toward Airbnb.

Evolution of Proanthocyanidins During Grape Maturation, Winemaking, and Aging Process of Red Wines

Abstract: Grapes and wine native proanthocyanidins are oligomers and polymers of flavan-3-ols linked mainly by C4–C8 and/or C4–C6 bonds (B type). Proanthocyanidins play an important role in red wine sensorial properties contributing to the wine color and mouthfeel properties. As a result of different factors, such as grape variety, grape maturation and sanitary level, climatic conditions, viticultural practices, winemaking, stabilization technology and type of aging, there is a high range in the levels and composition of proanthocyanidins quantified in the different fractions of grape bunch and in the wines. During the wine aging, in particular for red wines, several changes in the wine phenolic compounds occur. In many cases this aging occurs in the presence of wood, in particular by the use of oak wood (barrels or alternative wood products). Indeed, the environment evolving inside oak barrels during the maturation of wines provides conditions for further reactions involving several wood compounds and wine phenolics, like proanthocyanidins and anthocyanins, with consequent chemical and sensory repercussions.