Teresa Cavaco | University of Algarve (original) (raw)
Papers by Teresa Cavaco
Molecules
The purpose of this work was to investigate the physicochemical changes occurring during the ther... more The purpose of this work was to investigate the physicochemical changes occurring during the thermal-based production of água-mel, a traditional Portuguese honey-related food product. The refractive index, color parameters (hue angle, H°; 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° 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.
Aromatic plants have been used since ancient times, in food flavouring, pharmaceutical or cosmeti... more Aromatic plants have been used since ancient times, in food flavouring, pharmaceutical or cosmetics due to the presence of essential oils. The present work reports volatile compounds of dried Calamintha baetica, Thymus mastichina and Origanum vulgare collected in an experimental field of “Direcção Regional de Agricultura do Algarve” (DRAALG). The volatile compounds had been studied by headspace solid-phase microextraction with gas chromatography and gas chromatography-mass spectrometry (HS-SPME-GC-MS) procedures. Analyses were done after drying and after 6 month in different kinds of packing (glass, low density polyethylene, polypropylene, cotton woven and craft paper). The results show, that in the same conditions, the most volatile compounds (bicyclical monoterpenes hydrocarbons and 1-8 cineol) increase their relative percentages, on the other hand, less volatile compounds (sesquiterpenes like β-caryophyllene, α-bisabolene, germancrene-d or phenols like carvacrol or thymol and oxy...
Na Escola Superior de Educacao e Comunicacao da Universidade do Algarve realizaram-se Feiras de a... more Na Escola Superior de Educacao e Comunicacao da Universidade do Algarve realizaram-se Feiras de atividades em ciencias para criancas que frequentavam jardins de infância da regiao, em 2006 e 2013, tendo participado nas atividades mais de 200 criancas. A realizacao destes eventos estava integrada em disciplinas dos cursos de formacao de educadores de infância que abordavam assuntos de educacao em ciencias, formacao musical e expressao dramatica. Foram desenvolvidas atividades sob a forma de jogos, modelos anatomicos, puzzles, problemas matematicos, experiencias e dramatizacoes, integradas em dominios das ciencias fisicas e naturais. Abordaram-se conceitos como a reproducao das plantas, hereditariedade, combinacoes matematicas, estados fisicos da agua, camuflagem, entre muitos outros (nao descritos neste documento). As atividades foram promovidas em cenarios criados para o efeito e foram desenvolvidas estrategias didaticas adequadas a dinamizacao dos conceitos. Estas experiencias de c...
... region. As a crop, sweet potato is used both for food and as an industrial source of starch (... more ... region. As a crop, sweet potato is used both for food and as an industrial source of starch (Mano, Ogasawara, Sato, Higo, & Minobe, 2007), but its leaves have been largely neglected, except for occasional use as livestock feed. ...
Functional Properties of Traditional Foods, 2016
Honey and some traditional honey products (mead and abbamele or agua-mel) are some attractive sou... more Honey and some traditional honey products (mead and abbamele or agua-mel) are some attractive sources of nutraceuticals and medical ingredients for healthy foods (Kucuk et al., Food Chemistry 100(2): 526–534, 2007). These products are rich in secondary metabolites as natural antioxidants (phenolic acids and flavonoids) and contribute to human health.
Molecules
The purpose of this work was to investigate the physicochemical changes occurring during the ther... more The purpose of this work was to investigate the physicochemical changes occurring during the thermal-based production of água-mel, a traditional Portuguese honey-related food product. The refractive index, color parameters (hue angle, H°; 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° 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.
Aromatic plants have been used since ancient times, in food flavouring, pharmaceutical or cosmeti... more Aromatic plants have been used since ancient times, in food flavouring, pharmaceutical or cosmetics due to the presence of essential oils. The present work reports volatile compounds of dried Calamintha baetica, Thymus mastichina and Origanum vulgare collected in an experimental field of “Direcção Regional de Agricultura do Algarve” (DRAALG). The volatile compounds had been studied by headspace solid-phase microextraction with gas chromatography and gas chromatography-mass spectrometry (HS-SPME-GC-MS) procedures. Analyses were done after drying and after 6 month in different kinds of packing (glass, low density polyethylene, polypropylene, cotton woven and craft paper). The results show, that in the same conditions, the most volatile compounds (bicyclical monoterpenes hydrocarbons and 1-8 cineol) increase their relative percentages, on the other hand, less volatile compounds (sesquiterpenes like β-caryophyllene, α-bisabolene, germancrene-d or phenols like carvacrol or thymol and oxy...
Na Escola Superior de Educacao e Comunicacao da Universidade do Algarve realizaram-se Feiras de a... more Na Escola Superior de Educacao e Comunicacao da Universidade do Algarve realizaram-se Feiras de atividades em ciencias para criancas que frequentavam jardins de infância da regiao, em 2006 e 2013, tendo participado nas atividades mais de 200 criancas. A realizacao destes eventos estava integrada em disciplinas dos cursos de formacao de educadores de infância que abordavam assuntos de educacao em ciencias, formacao musical e expressao dramatica. Foram desenvolvidas atividades sob a forma de jogos, modelos anatomicos, puzzles, problemas matematicos, experiencias e dramatizacoes, integradas em dominios das ciencias fisicas e naturais. Abordaram-se conceitos como a reproducao das plantas, hereditariedade, combinacoes matematicas, estados fisicos da agua, camuflagem, entre muitos outros (nao descritos neste documento). As atividades foram promovidas em cenarios criados para o efeito e foram desenvolvidas estrategias didaticas adequadas a dinamizacao dos conceitos. Estas experiencias de c...
... region. As a crop, sweet potato is used both for food and as an industrial source of starch (... more ... region. As a crop, sweet potato is used both for food and as an industrial source of starch (Mano, Ogasawara, Sato, Higo, & Minobe, 2007), but its leaves have been largely neglected, except for occasional use as livestock feed. ...
Functional Properties of Traditional Foods, 2016
Honey and some traditional honey products (mead and abbamele or agua-mel) are some attractive sou... more Honey and some traditional honey products (mead and abbamele or agua-mel) are some attractive sources of nutraceuticals and medical ingredients for healthy foods (Kucuk et al., Food Chemistry 100(2): 526–534, 2007). These products are rich in secondary metabolites as natural antioxidants (phenolic acids and flavonoids) and contribute to human health.