Mead production: tradition versus modernity

Bibliographic Details
Main Author: Ramalhosa, Elsa
Publication Date: 2011
Other Authors: Gomes, Teresa, Pereira, Ana Paula, Dias, Teresa, Estevinho, Leticia M.
Format: Book part
Language: eng
Source: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Download full: http://hdl.handle.net/10198/6164
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spelling Ramalhosa, ElsaGomes, TeresaPereira, Ana PaulaDias, TeresaEstevinho, Leticia M.94f4dd9f-9be3-441b-8b4f-be0a5aa1b7cbbf8bc361-a64e-43cc-b8c9-45a5d149a36a67a43ae0-5b1c-4ce6-a87e-c6acec30f88e22ea75dc-b7c8-4b47-b50b-55780d5918072011-09-26T10:06:34Z2011-09-26T10:06:34Z2011Ramalhosa, Elsa; Gomes, Teresa; Pereira, Ana Paula; Dias, Teresa; Estevinho, Leticia (2010). Mead production: tradition versus modernity. In Jackson, Ronald S. (Ed.) Chapter 4 to Advance in Food and Nutrition Research. [S.l.]: Elsevier. p. 101-118. ISBN 978-0-12-384927-4978-0-12-384927-4http://hdl.handle.net/10198/6164Submitted by Letícia M. Estevinho (leticia@ipb.pt) on 2011-05-28T20:21:54Z No. of bitstreams: 1 __webmail.ipb.pt_index.php_mail.pdf: 19916 bytes, checksum: f1d07f40745bf7cc2b9fa37ae59d7808 (MD5)Made available in DSpace on 2011-09-26T10:06:34Z (GMT). No. of bitstreams: 1 __webmail.ipb.pt_index.php_mail.pdf: 19916 bytes, checksum: f1d07f40745bf7cc2b9fa37ae59d7808 (MD5) Previous issue date: 2011engElsevierMeadFermentationHoneyCharacterizationMead production: tradition versus modernityyesHoney is a natural product with recognized physical and chemical properties, which contribute to its biological activity. However, honey is currently being sold at low prices, making it imperative to find alternatives to make apiculture a viable national enterprise. One of these alternatives could be mead production. Despite the excellent properties of honey, mead production faces several problems, namely, delays and “pouts” fermentations, lack of product uniformity, and production of yeast off-flavors. Many factors might be related with these problems, such as honey variety, temperature, medium composition (vitamin and nitrogen content), fermentative yeast, and pH. Due to all these factors, mead production has decreased over the years. To overcome this situation, more research is needed to optimize the production of this beverage. This chapter presents a comprehensive review of previous research on mead production. It will focus on honey characterization and mead production. The first section covers honey composition and the way this affects honey properties, as well as important parameters that are indicators of honey quality. The second section discusses mead production, including fermentative microorganisms, fermentation conditions, and required postfermentation adjustments and maturation conditions. The final section focuses on the problems that must be surpassed and what the future holds for mead production.http://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bookPart600600600600reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP101118Advance in Food and Nutrition Research94f4dd9f-9be3-441b-8b4f-be0a5aa1b7cbRamalhosaElsaElsa RamalhosaElsa RamalhosaFood Technology, Food Chemistry0000-0003-2503-97056602978189bf8bc361-a64e-43cc-b8c9-45a5d149a36aPereiraAna PaulaPereira, Ana PaulaPereira, Ana Paula0000-0003-1489-52075440147320067a43ae0-5b1c-4ce6-a87e-c6acec30f88eDiasTeresaDias, T.G.Dias, Tfood microbiology, honey0000-0002-9419-95615683064260014270322ea75dc-b7c8-4b47-b50b-55780d591807Miranda Fernandes EstevinhoMaria LeticiaLeticia Fernandes, Leticia Estevinho, Leticia MirandaLeticia M. EstevinhoMicrobiology, Food Microbiology, Food Safety0000-0002-9249-19486506577664TEXTCapitulo Mead.pdf.txtCapitulo Mead.pdf.txtExtracted texttext/plain49610https://bibliotecadigital.ipb.pt/bitstream/10198/6164/5/Capitulo%20Mead.pdf.txtba1e93a018daa581e06133f8e68fb455MD55Capitulo Mead_resumo.pdf.txtCapitulo Mead_resumo.pdf.txtExtracted texttext/plain1366https://bibliotecadigital.ipb.pt/bitstream/10198/6164/6/Capitulo%20Mead_resumo.pdf.txtf925a48a69c4677309b652aa5ff76711MD56ORIGINALCapitulo Mead.pdfCapitulo Mead.pdfapplication/pdf123305https://bibliotecadigital.ipb.pt/bitstream/10198/6164/3/Capitulo%20Mead.pdf8d4c534e6850001c7927aef4734a6b48MD53LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://bibliotecadigital.ipb.pt/bitstream/10198/6164/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5210198/61642020-02-11 10:37:19.583oai:bibliotecadigital.ipb.pt: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Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602022-04-21T02:28:11Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.por.fl_str_mv Mead production: tradition versus modernity
title Mead production: tradition versus modernity
spellingShingle Mead production: tradition versus modernity
Ramalhosa, Elsa
Mead
Fermentation
Honey
Characterization
title_short Mead production: tradition versus modernity
title_full Mead production: tradition versus modernity
title_fullStr Mead production: tradition versus modernity
title_full_unstemmed Mead production: tradition versus modernity
title_sort Mead production: tradition versus modernity
author Ramalhosa, Elsa
author_facet Ramalhosa, Elsa
Gomes, Teresa
Pereira, Ana Paula
Dias, Teresa
Estevinho, Leticia M.
author_role author
author2 Gomes, Teresa
Pereira, Ana Paula
Dias, Teresa
Estevinho, Leticia M.
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Ramalhosa, Elsa
Gomes, Teresa
Pereira, Ana Paula
Dias, Teresa
Estevinho, Leticia M.
dc.contributor.authorID.fl_str_mv 94f4dd9f-9be3-441b-8b4f-be0a5aa1b7cb
bf8bc361-a64e-43cc-b8c9-45a5d149a36a
67a43ae0-5b1c-4ce6-a87e-c6acec30f88e
22ea75dc-b7c8-4b47-b50b-55780d591807
dc.subject.por.fl_str_mv Mead
Fermentation
Honey
Characterization
topic Mead
Fermentation
Honey
Characterization
publishDate 2011
dc.date.accessioned.fl_str_mv 2011-09-26T10:06:34Z
dc.date.available.fl_str_mv 2011-09-26T10:06:34Z
dc.date.issued.fl_str_mv 2011
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dc.identifier.citation.fl_str_mv Ramalhosa, Elsa; Gomes, Teresa; Pereira, Ana Paula; Dias, Teresa; Estevinho, Leticia (2010). Mead production: tradition versus modernity. In Jackson, Ronald S. (Ed.) Chapter 4 to Advance in Food and Nutrition Research. [S.l.]: Elsevier. p. 101-118. ISBN 978-0-12-384927-4
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/6164
dc.identifier.isbn.none.fl_str_mv 978-0-12-384927-4
identifier_str_mv Ramalhosa, Elsa; Gomes, Teresa; Pereira, Ana Paula; Dias, Teresa; Estevinho, Leticia (2010). Mead production: tradition versus modernity. In Jackson, Ronald S. (Ed.) Chapter 4 to Advance in Food and Nutrition Research. [S.l.]: Elsevier. p. 101-118. ISBN 978-0-12-384927-4
978-0-12-384927-4
url http://hdl.handle.net/10198/6164
dc.language.iso.fl_str_mv eng
language eng
dc.relation.confidence.fl_str_mv 600
600
600
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dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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