Integrated membrane process for the concentration of anthocyanin-Reference-Cited by-同舟云学术

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Integrated membrane process for the concentration of anthocyanin

Published:2007-02 Issue:4 Volume:78 Page:1233-1239
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Patil Ganapathi,Raghavarao K.S.M.S.

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Filtration and membrane separation;Brennan,1976

2. An anthocyanin recovery system form cranberry pomace;Chiriboga;Journal of the American Society for Horticultural Science,1970

3. Concentration of perilla anthocyanins by ultrafiltrations;Chung;Journal of Food Science,1986

4. Lesser-known food colorants;Francis;Food Technology,1987

5. Food colorants: Anthocyanins;Francis;Critical Reviews in Food Science and Nutrition,1987

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1. Extraction of anthocyanin from Hibiscus rosa-sinensis and concentration by forward osmosis membrane process;Innovative Food Science & Emerging Technologies;2024-08

2. The Application of Membrane Technology in the Concentration and Purification of Plant Extracts: A Review;Periodica Polytechnica Chemical Engineering;2022-05-17

3. Food Bioactive Ingredients Processing Using Membrane Distillation;Food Bioactive Ingredients;2021

4. Osmotic distillation and osmotic membrane distillation for the treatment of different feed solutions;Osmosis Engineering;2021

5. Reverse osmosis in food processing;Current Trends and Future Developments on (Bio-) Membranes;2020

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