Evaluation of the quality of coffee extracts concentrated by osmotic evaporation
Author:
Funder
Fundação para a Ciência e a Tecnologia (FCT, Portugal)
ERDF
Publisher
Elsevier BV
Subject
Food Science
Reference23 articles.
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2. Study of mass and heat transfer in the osmotic evaporation process using hollow fibre membrane contactors;Alves;J. Memb. Sci.,2007
3. Concentration of Cornelian cherry juice by membrane osmotic distillation;Belafi-Bako;Desalin. Water Treat.,2011
4. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay;Benzie;Anal. Biochem.,1996
5. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Sci. Technol.,1995
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