{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,17]],"date-time":"2025-12-17T17:42:00Z","timestamp":1765993320616,"version":"build-2065373602"},"reference-count":25,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2021,12,23]],"date-time":"2021-12-23T00:00:00Z","timestamp":1640217600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["UID\/SOC\/04020\/2013","UIDB\/04020\/2020"],"award-info":[{"award-number":["UID\/SOC\/04020\/2013","UIDB\/04020\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Proyectos de Cooperaci\u00f3n Transfronteriza en la Eurorregi\u00f3n Alentejo-Algarve-Andalucia","award":["Caracterizaci\u00f3n de mieles y productos derivados (\u00e1gua-mel) en el suroeste de la pen\u00ednsula ib\u00e9rica. Estudio de su potencial biol\u00f3gico"],"award-info":[{"award-number":["Caracterizaci\u00f3n de mieles y productos derivados (\u00e1gua-mel) en el suroeste de la pen\u00ednsula ib\u00e9rica. Estudio de su potencial biol\u00f3gico"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The purpose of this work was to investigate the physicochemical changes occurring during the thermal-based production of \u00e1gua-mel, a traditional Portuguese honey-related food product. The refractive index, color parameters (hue angle, H\u00b0; 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\u00b0 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 model.<\/jats:p>","DOI":"10.3390\/molecules27010057","type":"journal-article","created":{"date-parts":[[2021,12,23]],"date-time":"2021-12-23T21:40:21Z","timestamp":1640295621000},"page":"57","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Evolution of Physicochemical Parameters during the Thermal-Based Production of \u00c1gua-mel, a Traditional Portuguese Honey-Related Food Product"],"prefix":"10.3390","volume":"27","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7214-5482","authenticated-orcid":false,"given":"Teresa","family":"Cavaco","sequence":"first","affiliation":[{"name":"AgriFood Laboratory, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain"},{"name":"International Campus of Excellence CeiA3, University of Huelva, 21007 Huelva, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9845-0127","authenticated-orcid":false,"given":"Ana Cristina","family":"Figueira","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Institute of Engineering, University of the Algarve, Campus da Penha, 8005-139 Faro, Portugal"},{"name":"Research Centre for Tourism, Sustainability and Well-Being (CinTurs), University of Algarve, Campus of Gambelas, 8005-139 Faro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7640-8833","authenticated-orcid":false,"given":"Ra\u00fal","family":"Gonz\u00e1lez-Dom\u00ednguez","sequence":"additional","affiliation":[{"name":"AgriFood Laboratory, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain"},{"name":"International Campus of Excellence CeiA3, University of Huelva, 21007 Huelva, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5781-2232","authenticated-orcid":false,"given":"Ana","family":"Sayago","sequence":"additional","affiliation":[{"name":"AgriFood Laboratory, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain"},{"name":"International Campus of Excellence CeiA3, University of Huelva, 21007 Huelva, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6823-8072","authenticated-orcid":false,"given":"\u00c1ngeles","family":"Fern\u00e1ndez-Recamales","sequence":"additional","affiliation":[{"name":"AgriFood Laboratory, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain"},{"name":"International Campus of Excellence CeiA3, University of Huelva, 21007 Huelva, Spain"}]}],"member":"1968","published-online":{"date-parts":[[2021,12,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"285","DOI":"10.1111\/j.1745-4549.2011.00590.x","article-title":"Changes in physical and chemical parameters of the traditional portuguese product agua-mel during the production process","volume":"36","author":"Figueira","year":"2012","journal-title":"J. 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