9 documents found, page 1 of 1
Honey evaluation using electronic tongues: an overview
Veloso, Ana C. A.; Sousa, Mara E. B. C.; Estevinho, Leticia; Dias, Luís G.; Peres, António M.Honey-rich composition in biologically active compounds makes honey a food products highly appreciated due to the nutritional and healthy properties. Food-manufacturing is very prone to different types of adulterations and fraudulent labelling making it urgent to establish accurate, fast and cost-effective analytical techniques for honey assessment. In addition to the classical techniques (e.g., physicochemical...
A novel approach for honey pollen profile assessment using an electronic tongue...
Dias, Luís G.; Veloso, Ana C. A.; Sousa, Mara E. B. C.; Estevinho, Letícia; Machado, Adélio A. S. C.; Peres, António M.Nowadays the main honey producing countries require accurate labeling of honey before commercialization, including floral classification. Traditionally, this classification is made by melissopalynology analysis, an accurate but time-consuming task requiring laborious sample pre-treatment and high-skilled technicians. In this work the potential use of a potentiometric electronic tongue for pollinic assessment is...
Identificação de méis monoflorais usando uma língua electrónica e metodologias ...
Sousa, Mara E. B. C.; Dias, L. G.; Veloso, Ana C. A.; Estevinho, Leticia M.; Peres, António M.; Machado, Adélio A. M.O preço do mel comercial depende da sua origem floral bem coma da sua cor. Em geral, o consumidor prefere meis claros [1, 2] e monoflorais, estando disposto a pagar um preço mais elevado. Assim sendo, torna-se importante o desenvolvimento de técnicas analíticas rápidas e simples capazes de garantir a conformidade da informação polínica constante do rotulo. Neste trabalho e aplicada uma Língua Electrónica potenc...
A size exclusion HPLC method for evaluating the individual impacts of sugars an...
Dias, Luís G.; Sequeira, Cédric; Veloso, Ana C. A.; Morais, Jorge Sá; Sousa, Mara E. B. C.; Peres, António M.In this work, the main organic acids (citric, malic and ascorbic acids) and sugars (glucose, fructose and sucrose) present in commercial fruit beverages (fruit carbonated soft-drinks, fruit nectars and fruit juices) were determined. A novel size exclusion high performance liquid chromatography isocratic green method, with ultraviolet and refractive index detectors coupled in series, was developed. This methodol...
Relação entre a cor e o perfil polínico de méis monoflorais usando árvores de d...
Sousa, Mara E. B. C.; Dias, Luís G.; Veloso, Ana C. A.; Peres, António M.; Machado, Adélio A. M.; Estevinho, Leticia M.Neste trabalho pretendeu-se recorrer a uma metodologia estatística multivariada Árvore de decisão [1], para estabelecer um perfil polínico típico associado a cor de cada mel monofloral. Com efeito, os dados experimentais mostram que um mesmo mel monofloral pode apresentar uma grande variabilidade de cor (desde branco claro até âmbar ou âmbar até âmbar escuro) O que pode ser atribuído aos conteúdos relativos dos...
Evaluation of healthy and sensory indexes of sweetened beverages using an elect...
Dias, Luís G.; Sequeira, Cédric; Veloso, Ana C. A.; Sousa, Mara E. B. C.; Peres, A. M.Overconsumption of sugar-sweetened beverages may increase the risk of health problems and so, the evaluation of their glycemic load and fructose-intolerance level is essential since it may allow establishing possible relations between physiologic effects of sugar-rich beverages and health. In this work, an electronic tongue was used to accurately classify beverages according to glycemic load (low, medium or hig...
Practical procedure for discriminating monofloral honey with a broad pollen pro...
Sousa, Mara E. B. C.; Dias, Luís G.; Veloso, Ana C. A.; Estevinho, Letícia; Peres, António M.; Machado, Adélio A. S. C.Colour and floral origin are key parameters that may influence the honey market. Monofloral light honey are more demanded by consumers, mainly due to their flavour, being more valuable for producers due to their higher price when compared to darker honey. The latter usually have a high anti-oxidant content that increases their healthy potential. This work showed that it is possible to correctly classify monoflo...
Cyclic voltammetry: a tool to quantify 2,4,6-trichloroanisole in aqueous sample...
Peres, António M.; Freitas, Patrícia; Dias, Luís G.; Sousa, Mara E. B. C.; Castro, Luís M.; Veloso, Ana C. A.Chloroanisoles, namely 2,4,6-trichloroanisole, are pointed out as the primary responsible of the development of musty off-flavours in bottled wine, due to their migration from cork stoppers, which results in huge economical losses for wine industry. A prevention step is the detection of these compounds in cork planks before stoppers are produced. Mass spectrometry gas chromatography is the reference method used...
Cyclic voltammetry : a tool to quantify 2,4,6-trichloroanisole in aqueous sampl...
Peres, A. M.; Freitas, P.; Dias, Luís G.; Sousa, Mara E. B. C.; Castro, L. M.; Veloso, Ana C. A.Chloroanisoles, namely 2,4,6-trichloroanisole, are pointed out as the primary responsible of the development of musty off-flavours in bottled wine, due to their migration from cork stoppers, which results in huge economical losses for wine industry. A prevention step is the detection of these compounds in cork planks before stoppers are produced. Mass spectrometry gas chromatography is the reference method used...