Miguel, MariaAAZZA, SmailAntunes, Maria DulceFaleiro, Maria Leonor2019-03-122019-03-1220181947-6337http://hdl.handle.net/10400.1/12406Agua-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.engContainer typeFirst-order kineticHeating typeZero-order kineticDieta mediterrânicajournal article10.1080/19476337.2018.1513076