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Changes in the chemical parameters during the production of água-mel from Portugal

2018Journal article Open access
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dc.contributor.authorMiguel, Maria
dc.contributor.authorAAZZA, Smail
dc.contributor.authorAntunes, Maria Dulce
dc.contributor.authorFaleiro, Maria Leonor
dc.date.accessioned2019-03-12T11:28:28Z
dc.date.available2019-03-12T11:28:28Z
dc.date.issued2018
dc.description.abstractAgua-mel is a honey-based traditional product typically produced in southern Portugal. The evolution of some parameters during its production using two distinct containers (aluminium and stainless steel with a water cooling system) and two heating sources (gas heating and electricity) were evaluated. All parameters, except moisture, increased over time, reaching a 'plateau' after 8 h of heating. Moisture, free acidity, HMF (hydroxymethylfurfural), colour, melanoidins, phenols and glucose depended on the producer and procedure for obtaining agua-mel. Kinetic parameters and correlation coefficients were determined. In general, changes in parameters during agua-mel production followed zero- and/or first-order kinetics, depending on the producer and heating system.pt_PT
dc.description.sponsorshipFundacao para a Ciencia e a Tecnologia; Ministerio da Agricultura, Mar, Ambiente e Ordenamento do Territorio (Portugal) [Programa Apicola Nacional] - Medida 6Apt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1080/19476337.2018.1513076pt_PT
dc.identifier.issn1947-6337
dc.identifier.urihttp://hdl.handle.net/10400.1/12406
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherTaylor & Francispt_PT
dc.relation.publisherversionhttps://www.tandfonline.com/doi/full/10.1080/19476337.2018.1513076pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectContainer typept_PT
dc.subjectFirst-order kineticpt_PT
dc.subjectHeating typept_PT
dc.subjectZero-order kineticpt_PT
dc.subjectDieta mediterrânicapt_PT
dc.titleChanges in the chemical parameters during the production of água-mel from Portugalpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FBIA%2F04325%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FBIM%2F04773%2F2013/PT
oaire.citation.endPage979pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage972pt_PT
oaire.citation.titleCyTA - Journal of Foodpt_PT
oaire.citation.volume16pt_PT
oaire.fundingStream5876
oaire.fundingStream5876
person.familyNameMiguel
person.familyNameAAZZA
person.familyNameAntunes
person.familyNameFaleiro
person.givenNameMaria da Graça
person.givenNameSmail
person.givenNameMaria Dulce
person.givenNameMaria Leonor
person.identifier1426445
person.identifier177556
person.identifier252666
person.identifier.ciencia-id6110-6FE7-DF28
person.identifier.ciencia-idE416-77DF-6A97
person.identifier.ciencia-idC11B-9B05-217E
person.identifier.ciencia-id281D-5E01-F09A
person.identifier.orcid0000-0003-2507-4228
person.identifier.orcid0000-0002-9339-8999
person.identifier.orcid0000-0002-8913-6136
person.identifier.orcid0000-0002-3878-6948
person.identifier.ridL-7630-2017
person.identifier.ridA-4683-2012
person.identifier.scopus-author-id35562054500
person.identifier.scopus-author-id51664684500
person.identifier.scopus-author-id7102645075
person.identifier.scopus-author-id6507927018
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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