A5083903708- Microfluidic and Capillary Electrophoresis Applications
- Probiotics and Fermented Foods
- Enzyme-mediated dye degradation
- Membrane Separation Technologies
- Edible Oils Quality and Analysis
- Fermentation and Sensory Analysis
- GABA and Rice Research
- Membrane Separation and Gas Transport
- Electrohydrodynamics and Fluid Dynamics
- Microbial Metabolic Engineering and Bioproduction
- Biofuel production and bioconversion
- Lignin and Wood Chemistry
- Biochemical and biochemical processes
- Sensory Analysis and Statistical Methods
- Synthesis and properties of polymers
- Advanced Chemical Sensor Technologies
- Spectroscopy and Chemometric Analyses
Instituto de Biologia Experimental e Tecnológica
2008-2025
Abstract In this work reverse osmosis technology was used for removing alcohol from beer. The process carried out in a diafiltration mode and it possible to obtain final beer with low ethanol content (less than 0.5% v/v). Several cellulose acetate polyamide membranes were tested transmembranar pressures ranging 20 40 bar. Temperature feed flowrate varied 5 20°C 2 7 l · min−1, respectively. It observed that permeate flux alcohols rejection increase the pressure, whereas esters decreases...
Serpa cheese, a Portuguese Protected of Denomination Origin (PDO) known for its unique sensory attributes, is made from the raw milk native sheep. In this preliminary work, ten samples cheese were submitted evaluation performed by an expert panel in laboratory accredited according to ISO 17025 parameters, and panelists classified cheeses based on texture, taste odor scores, accordance with specifications classification type cheese. All analyzed SPME-GC-MS. Following exploratory unsupervised...
A mathematical model of fractionated condensation is proposed for predicting the recovery and fractionation target aromas from red wine fermentation headspaces in order to remove off-flavours. The applicability assessed two different alternative processes: vapour permeation–fractionated condensation. headspace are commonly lost through fermenter venting system enhanced by stripping effect produced CO2. To mimic operating conditions during fermentation, all experiments were performed at 30 °C...