Evolution of Physicochemical Parameters during the Thermal-Based Production of <i>Água-mel</i>, a Traditional Portuguese Honey-Related Food Product

Evolution of Physicochemical Parameters during the Thermal-Based Production of <i>Água-mel</i>, a Traditional Portuguese Honey-Related Food Product

The purpose of this work was to investigate the physicochemical changes occurring during the thermal-based production of <i>água-mel</i>, a traditional Portuguese honey-related food product. The refractive index, color parameters (hue angle, H°; chroma, <i>C*</i>), and the co...

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Bibliographic Details
Main Authors: Teresa Cavaco, Ana Cristina Figueira, Raúl González-Domínguez, Ana Sayago, Ángeles Fernández-Recamales
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Molecules
Subjects:
<i>água-mel</i>
thermal processing
5-hydroxymethylfurfural
sugars
color
kinetics
Online Access:https://www.mdpi.com/1420-3049/27/1/57

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https://www.mdpi.com/1420-3049/27/1/57

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