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dc.contributor.authorCavaco, Teresa
dc.contributor.authorFigueira, Ana Cristina
dc.contributor.authorGonzález Domínguez, Raúl 
dc.contributor.authorSayago Gómez, Ana 
dc.contributor.authorFernández Recamales, María Ángeles
dc.identifier.citationCavaco, T., Figueira, A. C., González-Domínguez, R., Sayago, A., & Fernández-Recamales, Á. (2021). Evolution of Physicochemical Parameters during the Thermal-Based Production of Água-mel, a Traditional Portuguese Honey-Related Food Product. In Molecules (Vol. 27, Issue 1, p. 57). MDPI AG.
dc.identifier.issn1420-3049 (electrónico)
dc.description.abstractThe purpose of this work was to investigate the physicochemical changes occurring during the thermal-based production of água-mel, a traditional Portuguese honey-related food product. The refractive index, color parameters (hue angle, H◦ ; chroma, C*), and the content of total reducing sugars, glucose, fructose, total brown pigments, and 5-hydroxymethylfurfural were monitored along the entire production process, and their evolution was kinetically modelled. Thermal processing caused a gradual decrease in sugars, which was accompanied by the formation of brown pigments and 5-hydroxymethylfurfural, increased concentration of soluble solids as evaluated through refractive index measurements, as well as the appearance of darker colors. In particular, a zero-order kinetic model could explain the changes in H◦ and reducing sugars, while the evolution of refractive index, brown pigments, 5-hydroxymethylfurfural, C*, fructose, and glucose were best fitted using a first-order kinetics modeles_ES
dc.description.sponsorshipThis research was funded by FCT—Foundation for Science and Technology (UIDB/04020/2020) and Proyectos de Cooperación Transfronteriza en la Eurorregión Alentejo-Algarve-Andalucia (“Caracterización de mieles y productos derivados (água-mel) en el suroeste de la península ibérica. Estudio de su potencial biológico”)es_ES
dc.relation.isversionofPublisher’s version
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.subject.otherThermal processinges_ES
dc.titleEvolution of Physicochemical Parameters during the Thermal-Based Production of Água-mel, a Traditional Portuguese Honey-Related Food Productes_ES
dc.subject.unesco23 Químicaes_ES

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