Monitoring of Alcoholic Fermentation of Onion Juice by NIR Spectroscopy: Valorization of Worthless Onions

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• 作者：José ; Marí ; a Gonz&aacute ; lez-S&aacute ; iz ; Consuelo Pizarro ; Isabel Esteban-Dí ; ez ; Oscar Ramí ; rez ; Carlos Javier Gonz&aacute ; lez-Navarro ; Marí ; a José ; S&aacute ; iz-Ab
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：April 18, 2007
• 年：2007
• 卷：55
• 期：8
• 页码：2930 - 2936
• 全文大小：235K
• 年卷期：v.55,no.8(April 18, 2007)
• ISSN：1520-5118

文摘

The valorization of vegetable byproducts is one of the main objectives of industry today. The projecton 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 foodindustry. Near-infrared (NIR) spectroscopy, combined with multivariate calibration, has been used tomonitor the alcoholic fermentation of onion juice. Good results were obtained, revealing the suitabilityof NIR spectroscopy for controlling and optimizing this process in real time.