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J Agric Food Chem. 2007 Apr 18;55(8):2930-6. Epub 2007 Mar 21.

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

Author information

  • 1Department of Chemistry. University of La Rioja, c/Madre de Dios 51, 26006 Logroño (La Rioja) Spain. josemaria.gonzalez@unirioja.es

Abstract

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.

PMID:
17373817
[PubMed - indexed for MEDLINE]
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