Membrane distillation assisting food production processes of thermally sensitive food liquid items: a review
Author:
Affiliation:
1. Faculty of Chemistry, University of Gdansk, Gdansk, Poland
2. Faculty of Civil and Environmental Engineering, Department of Sanitary Engineering, Gdansk University of Technology, Gdansk, Poland
3. Tecnologico de Monterrey, Toluca de Lerdo, Mexico
Funder
Nobelium Joining Gdańsk Tech Research Community
School of Engineering and Science and the FEMSA-Biotechnology Center at Tecnológico de Monterrey
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2163223
Reference104 articles.
1. Membrane distillation: A comprehensive review
2. Combined Osmotic and Membrane Distillation for Concentration of Anthocyanin from Muscadine Pomace
3. Effects of mono‐ and diglycerides of fatty acids on the milk fat globule membrane after heat treatment
4. Recovery of volatile fruit juice aroma compounds by membrane technology: Sweeping gas versus vacuum membrane distillation
5. Recovery of volatile aroma compounds from black currant juice by vacuum membrane distillation
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