A New Sparkling Wine Is Made from Montilla-Moriles Grapes and Yeasts
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A study by the AGR-146 group at the University of Cordoba correlates the content of aroma compounds to a sensory analysis of sparkling wines
Incorporating NIRS technology to almond analysis allows for quantifying amygdalin levels, the compound that causes the nut’s bitter taste, on an industrial scale
New biodegradable polyurethane foams are developed from wheat straw
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The polyurethane foams have several industrial uses. Now, a new paper, published on the front page of Polymers, was able to obtain them from biomass in order to avoid using petroleum by-products in their manufacturing
Fast, accurate and non-destructive: the new method to analyze food quality
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Researchers at the University of Cordoba’s School of Agricultural and Forestry Engineering (ETSIAM) proved the effectiveness of NIRS technoloogy in analyzing vegetable quality, in farm fields and in the industry
A faster and more reliable method to categorize olive oil is validated
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The research has attracted the interest of the industry
Self-compacting concrete becomes more sustainable thanks to using granite residue
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A UCO study proves the feasibility of substituting up to 40% of conventional aggregates of self-compacting mortar for granite sludge, thus reducing the construction sector’s environmental impact