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

被引：2

作者：

Miguel, Maria Graca ^{[1
]}

Aazza, Smail ^{[2
]}

Antunes, Maria Dulce ^{[3
]}

Faleiro, Maria Leonor ^{[4
]}

机构：

[1] Univ Algarve, MeditBio, Fac Ciencias & Tecnol, Dept Quim & Farm, Faro, Portugal

[2] Univ Algarve, Dept Quim & Farm, Fac Ciencias & Tecnol, Faro, Portugal

[3] Univ Algarve, MeditBio, Dept Ciencias Biol & Bioengn, Faro, Portugal

[4] Univ Algarve, Fac Ciencias & Tecnol, Dept Ciencias Biol & Bioengn, CBMR, Faro, Portugal

来源：

CYTA-JOURNAL OF FOOD | 2018年 / 16卷 / 01期

关键词：

Container type; first-order kinetic; heating type; zero-order kinetic; ANTIOXIDANT ACTIVITY; PHENOLIC-ACIDS; FLAVONOIDS; COLOR; HONEY; CAPACITY; KINETICS; QUALITY;

D O I：

10.1080/19476337.2018.1513076

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Agua-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.

引用

页码：972 / 979

页数：8

共 50 条

[1] CHANGES IN PHYSICAL AND CHEMICAL PARAMETERS OF THE TRADITIONAL PORTUGUESE PRODUCT AGUA-MEL DURING THE PRODUCTION PROCESS
Figueira, Ana Cristina
Cavaco, Teresa
[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2012, 36 (04) : 285 - 290
[2] Mineral and volatile composition of agua-mel from Portugal
Miguel, Maria Graca
Aazza, Smail
Antunes, Maria Dulce
Faleiro, Maria Leonor
Barroso, Jose G.
Pedro, Luis G.
Figueiredo, A. Cristina
[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2016, 242 (02) : 171 - 178
[3] Antimicrobial, antiviral and antioxidant activities of "agua-mel" from Portugal
Miguel, Maria G.
Faleiro, Leonor
Antunes, Maria D.
Aazza, Smail
Duarte, Joana
Silverio, Ana R.
[J]. FOOD AND CHEMICAL TOXICOLOGY, 2013, 56 : 136 - 144
[4] HONEY-BASED "AGUA-MEL" CHEMICAL CHARACTERIZATION AND MICROBIOLOGICAL QUALITY
Graca Miguel, M.
Dulce Antunes, M.
Aazza, Smail
Duarte, Joana
Leonor Faleiro, M.
[J]. ITALIAN JOURNAL OF FOOD SCIENCE, 2013, 25 (03) : 275 - 282
[5] Evolution of Physicochemical Parameters during the Thermal-Based Production of agua-mel, a Traditional Portuguese Honey-Related Food Product
Cavaco, Teresa
Figueira, Ana Cristina
Gonzalez-Dominguez, Raul
Sayago, Ana
Fernandez-Recamales, Angeles
[J]. MOLECULES, 2022, 27 (01):
[6] Production and investigation of the physico-chemical properties of MEL-A from glycerol and coconut water
Chandraprasad Madihalli
Harshal Sudhakar
Mukesh Doble
[J]. World Journal of Microbiology and Biotechnology, 2020, 36
[7] Production and investigation of the physico-chemical properties of MEL-A from glycerol and coconut water
Madihalli, Chandraprasad
Sudhakar, Harshal
Doble, Mukesh
[J]. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2020, 36 (06):
[8] Changes in microbial parameters during the production of fine poultry salami
Pipova, M
Turek, P
Laciakova, A
Ivanova, M
Placha, I
[J]. VETERINARNI MEDICINA, 1997, 42 (03) : 81 - 85
[9] Changes in the Physical and Chemical Parameters of Water during an Abnormally Hot Period
N. G. Otyukova
A. I. Tsvetkov
[J]. Inland Water Biology, 2023, 16 : S32 - S37
[10] Changes in the Physical and Chemical Parameters of Water during an Abnormally Hot Period
Otyukova, N. G.
Tsvetkov, A. I.
[J]. INLAND WATER BIOLOGY, 2023, 16 (SUPPL 1) : S32 - S37

← 1 2 3 4 5 →