Mostrant de 31 a 33 de 33 notícies disponibles
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Gana el equipo del Reto experimenta apadrinado por Daniel Schorn
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New Publication: Processing factors that affect the balance of alcohols and alkyl esters during ‘Arbequina’ olive oil production: separation and clarification steps
Boudebouz, A., Romero, A., Hermoso, J.F., Boqué, R., and Mestres, M.
LWT – Food Science and Technology, 149, p.111842. (2021)
doi.org/10.1016/j.lwt.2021.111842
Link Accés lliure/Link Acceso libre/Free access link
The aim of this study was to assess how different conditions used on the centrifugation step during olive oil extraction affect its quality by considering the balance of fatty acid alkyl esters (FAAEs) and their precursor alcohols.
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New Publication: ATR-MIR spectroscopy as a process analytical technology in wine alcoholic fermentation - A tutorial
Schorn-García, D., Cavaglia, J., Giussani, B., Busto, O., Aceña, L., Mestres, M. and Boqué, R.
Microchemical Journal, 166, p.106215. (2021)
doi.org/10.1016/j.microc.2021.106215
The goal of this article is to guide the reader through the critical points to be faced when monitoring a fermentation following a Process Analytical Technology (PAT) approach. To achieve this purpose Attenuated Total Reflectance - Mid-Infrared (ATR-MIR) spectroscopy coupled to chemometric techniques are proposed.
