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

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