Clarification of citrus fruit juices using microfiltration technique equipped with indigenously developed novel ceramic membrane
Author:
Funder
Science and Engineering Research Board, Department of Science and Technology, Government of India.
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05734-y.pdf
Reference30 articles.
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2. Aghajanzadeh S, Ziaiifar AM, Verkerk R (2021) Effect of thermal and non-thermal treatments on the color of citrus juice: a review. Food Rev Int 00:1–23. https://doi.org/10.1080/87559129.2021.2012799
3. Baklouti S, Ellouze-Ghorbel R, Mokni A, Chaabouni C (2012) Clarification of pomegranate juice by ultrafiltration: study of juice quality and of the fouling mechanism. Fruits 67:215–225. https://doi.org/10.1051/fruits/2012010
4. De CorrêaSouza MC, De Toledo Benassi M, De Almeida Meneghel RF, Da Dos Santos FerreiraSilva RS (2004) Stability of unpasteurized and refrigerated orange juice. Brazilian Arch Biol Technol 47:391–397. https://doi.org/10.1590/s1516-89132004000300009
5. Emani S, Uppaluri R, Purkait MK (2013) Preparation and characterization of low cost ceramic membranes for mosambi juice clarification. Desalination 317:32–40. https://doi.org/10.1016/j.desal.2013.02.024
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