Monitoring of alcoholic fermentation of onion juice by NIR spectroscopy:: Valorization of worthless onions

被引：11
作者：
Gonzalez-Saiz, Jose Maria
Pizarro, Consuelo
Esteban-Diez, Isabel
Ramirez, Oscar
Gonzalez-Navarro, Carlos Javier
Saiz-Abajo, Maria Jose
Itoiz, Reyes
机构：
[1] Univ La Rioja, Dept Chem, Logrono, La Rioja, Spain
[2] CNTA, Dept Res & Innovat, San Adrian 31570, Navarra, Spain
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2007年 / 55卷 / 08期
关键词：
alcoholic fermentation; multivariate calibration; NIR monitoring; onion; valorization;
D O I：
10.1021/jf0634101
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
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.
引用
收藏
页码：2930 / 2936
页数：7
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