Electromembrane approach to substantially improve the ecoefficiency of deacidified cranberry juice production: Physicochemical properties, life cycle assessment and ecoefficiency score

Author:

Faucher Mélanie,Henaux Loïc,Chaudron Camille,Mikhaylin Sergey,Margni Manuele,Bazinet LaurentORCID

Funder

Natural Sciences and Engineering Research Council of Canada

NSERC

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Wine deacidification;Beelman;Adv. Food Res.,1979

2. Cranberries and their bioactive constituents in human health;Blumberg;Adv. Nutr.,2013

3. Canada's Renewable Power Landscape: Energy Market Analysis 2016;Board National Energy,2016

4. Processing and storage effects on procyanidin composition and concentration of processed blueberry products;Brownmiller;J. Agric. Food Chem.,2009

5. Bioactive compounds in cranberries and their biological properties;Côté;Crit. Rev. Food Sci. Nutr.,2010

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