Monitoring of Alcoholic Fermentation of Onion Juice by NIR Spectroscopy: Valorization of Worthless Onions.
- González-Sáiz, J.M. 1
- Pizarro, C. 1
- Esteban-Díez, I. 1
- Ramírez, Oscar. 1
- González-Navarro, C.J. 2
- Sáiz-Abajo, M.J. 2
- Itoiz, R. 2
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1
Universidad de La Rioja
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2
Centro Nacional de Tecnología y Seguridad Alimentaria
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Centro Nacional de Tecnología y Seguridad Alimentaria
San Adrián, España
ISSN: 0021-8561
Datum der Publikation: 2007
Ausgabe: 55
Nummer: 8
Seiten: 2930-2936
Art: Artikel
beta Ver similares en nube de resultadosAndere Publikationen in: Journal of Agricultural and Food Chemistry
Zusammenfassung
The valorization of vegetable byproducts is one of the main objectives of industry today. The project on which this study is based examined the potential usefulness of worthless onions (Allium cepa L. sp.) and overproduction to obtain several functional products with different applications in the food industry. Near-infrared (NIR) spectroscopy, combined with multivariate calibration, has been used to monitor the alcoholic fermentation of onion juice. Good results were obtained, revealing the suitability of NIR spectroscopy for controlling and optimizing this process in real time. © 2007 American Chemical Society.