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Analysis of honey main sugars by size-exclusion chromatography

Sousa, Mara E.B.C.; Peres, António M.; Dias, L.G.; Morais, Jorge Sá; Estevinho, Leticia M.; Machado, Adélio

The main constituents of honey are sugars, mainly the monosaccharides fructose and glucose (reducing sugars), which account for 80% of the total mass, while the disaccharides (especially sucrose and maltose) represent 10%. In general, fructose predominates (giving a sweeter taste to honey than sucrose), although, in some honeys, glucose (that assigns a less sweet taste than sucrose but more than maltose) may be...

Data: 2012   |   Origem: Biblioteca Digital do IPB

Analysis of acids and sugars in fruit-based drinks by SEC-UV-RI

Sequeira, Cédric Basílio; Dias, L.G.; Morais, Jorge Sá; Veloso, Ana; Machado, Adélio; Peres, António M.

Beverage industry produces a large and diverse range of soft drinks, beverages containing flavourings and/or fruit juices (sodas and fruit juices), of which t he quality and safety must be monitored to protect and satisfy customers. From the raw ingredients to the final product, quality control is needed to ensure product safety, quality, labelling, regulatory compliance and consistency. The development of anal...

Data: 2012   |   Origem: Biblioteca Digital do IPB

Da génese ao ensino da química verde

Machado,Adélio A. S. C.

An analysis of the activities that contributed to the birth of Green Chemistry (GC) about twenty years ago has shown that it emerged in response to the problems of pollution and wastes felt by the Chemical Industry. This close connection between GC and the Chemical Industry is similar to that found earlier between Chemistry and Industrial Chemistry before they separated. It was also found that since its very be...

Data: 2011   |   Origem: OASIS br

Uma métrica gráfica para avaliação holística da verdura de reacções laboratoria...

Ribeiro,M. Gabriela T. C.; Costa,Dominique A.; Machado,Adélio A. S. C.

A new semi-quantitative metrics, Green Star (GS), for evaluation of the global greenishness of chemical reactions used in teaching laboratories has been developed. Its aim is to help choosing the more acceptable reactions for implementing Green Chemistry (GC) and to identify suitable modifications of reaction protocols to improve the greenishness of chemistry. GS considers globally all the Twelve Principles of ...

Data: 2010   |   Origem: OASIS br

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Fundação para a Ciência e a Tecnologia Universidade do Minho   Governo Português Ministério da Educação e Ciência Programa Operacional da Sociedade do Conhecimento União Europeia