Cryoconcentration in Block Assisted by Centrifugation-Vacuum to Pomegranate Juice: A New Improved Method
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03472-3.pdf
Reference42 articles.
1. Abdulrahman, A. B. M., Mhamad, H. J., Talb, S. S., & Aljabary, A. M. A. O. (2021). Physicochemical properties and phenolic contents of fresh and concentrated juice of four pomegranate cultivars in Iraq. IOP Conference Series: Earth and Environmental Science,910(1), 012093. https://doi.org/10.1088/1755-1315/910/1/012093
2. Akhavan, H., Barzegar, M., Weidlich, H., & Zimmermann, B. F. (2015). Phenolic compounds and antioxidant activity of juices from ten Iranian pomegranate cultivars depend on extraction. Journal of Chemistry,2015, 1. https://doi.org/10.1155/2015/907101
3. Almeida, É.d.S, & S., Arend, G.D., Knapp, M.A., Rezzadori, K., Verruck, S., Hotza, D., & de Oliveira, D. (2023). Effect of the multi-stage block freeze concentration process on the physicochemical and biological properties of noni tea (Morinda citrifolia L.): A case study in Brazil to obtain a promising functional food. Journal of Food Measurement and Characterization,17, 2519–2536. https://doi.org/10.1007/s11694-022-01719-1
4. Bastías-Montes, J. M., Vidal-San-Martín, C., Tamarit-Pino, Y., Muñoz-Fariña, O., García-Figueroa, O., Quevedo-León, R., Wei, Z. J., Lv, X., and Cespedes-Acuña, C. L. (2022). Cryoconcentration by centrifugation–filtration: A simultaneous, efficient and innovative method to increase thermosensitive bioactive compounds of aqueous Maqui (Aristotelia chilensis (Mol.) Stuntz) extract. Processes, 10(1). https://doi.org/10.3390/pr10010025
5. Bredun, M. A., Prestes, A. A., Panceri, C. P., Prudêncio, E. S., & Burin, V. M. (2023). Bioactive compounds recovery by freeze concentration process from winemaking by-product. Food Research International,173, 113220. https://doi.org/10.1016/j.foodres.2023.113220
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