Gana el equipo del Reto experimenta apadrinado por Daniel Schorn

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.

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.