Publication
Changes in physical and chemical parameters of the traditional portuguese product água-mel during the production process
| dc.contributor.author | Figueira, A.C. | |
| dc.contributor.author | Cavaco, Teresa | |
| dc.date.accessioned | 2016-05-23T13:28:55Z | |
| dc.date.available | 2016-05-23T13:28:55Z | |
| dc.date.issued | 2012-08 | |
| dc.description.abstract | Changes in physical and chemical parameters (viscosity, total soluble solids and Hunter color parameters L*, a*, b*, chroma and hue angle) of água-mel were investigated throughout processing. Kinetic parameters for color change of heatprocessed água-mel were monitored. A zero-order kinetic model was applied to changes in L* and b*, while a* and C* were described using a first-order kinetic model. The heating process changed all three color parameters (L*, a*, b*), causing a shift toward the darker colors. Parameters L* decreased, while a*, b*, C* and hue angle (°h) increased during heating. Regarding changes in total soluble solids and in apparent viscosity, both fitted first-order kinetics. A direct relationship was found between the changes in these two parameters. The increase in both total soluble solids and viscosity affected a*, b* and C*. In addition, a flow diagram for the Portuguese água-mel production process has been established. | pt_PT |
| dc.identifier.doi | 10.1111/j.1745-4549.2011.00590.x | pt_PT |
| dc.identifier.issn | 0145-8892 | |
| dc.identifier.other | AUT: AFI00040; | |
| dc.identifier.uri | http://hdl.handle.net/10400.1/8316 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | Wiley | pt_PT |
| dc.relation.publisherversion | http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2011.00590.x/abstract | pt_PT |
| dc.title | Changes in physical and chemical parameters of the traditional portuguese product água-mel during the production process | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 290 | pt_PT |
| oaire.citation.issue | 4 | pt_PT |
| oaire.citation.startPage | 285 | pt_PT |
| oaire.citation.title | Journal of Food Processing and Preservation | pt_PT |
| oaire.citation.volume | 36 | pt_PT |
| person.familyName | Oliveira Lopes Figueira | |
| person.givenName | Ana Cristina | |
| person.identifier.ciencia-id | EF17-53B3-B05F | |
| person.identifier.orcid | 0000-0002-9845-0127 | |
| person.identifier.rid | A-1479-2013 | |
| person.identifier.scopus-author-id | 15842834500 | |
| rcaap.rights | restrictedAccess | pt_PT |
| rcaap.type | article | pt_PT |
| relation.isAuthorOfPublication | d2d016e8-d8e1-4d65-b3d7-bfcb56068ae3 | |
| relation.isAuthorOfPublication.latestForDiscovery | d2d016e8-d8e1-4d65-b3d7-bfcb56068ae3 |
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