Clarification and concentration of pomegranate juice (Punica granatum L.) using membrane processes
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
1. Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice;Alper;Journal of Food Processing and Preservation,2005
2. Rheological behavior of pomegranate (Punica granatum L.) juice and concentrate;Altan;Journal of Texture Studies,2005
3. Using membrane contactors for fruit juice concentration;Alves;Desalination,2004
4. Pomegranate juice consumption inhibits serum angiotensin converting enzyme activity and reduces systolic blood pressure;Aviram;Atherosclerosis,2001
5. The effect of ultrafiltration on the subsequent concentration of grape juice by osmotic distillation;Bailey;Journal of Membrane Science,2000
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