Now showing items 21-23 of 23
Differentiation of wines with the use of combined data of UV-visible spectra and color characteristics
UV-visible spectra and color parameters of monovarietal wines with orthogonal partial least square-discriminant analysis (OPLS-DA) were shown to be practical and rapid methods for classification purposes. Red and white ...
Kinetic modelling of lactic acid production from whey by Lactobacillus casei (NRRL B-441)
The biomass growth, lactic acid production and lactose utilisation kinetics of lactic acid production from whey by Lactobacillus casei was studied. Batch fermentation experiments were performed at controlled pH and temperature ...
Use of FTIR and UV-visible spectroscopy in determination of chemical characteristics of olive oils
It was aimed to predict fatty acid ethyl ester (FAEE), wax, diacylglycerol (DAG) and color pigment contents of olive oils by using rapid and non-destructive spectroscopic techniques (FTIR and UV-vis) individually and in ...