Concentration of clarified kiwifruit juice by osmotic distillation-Reference-Cited by-同舟云学术

Concentration of clarified kiwifruit juice by osmotic distillation

Published:2007-04 Issue:4 Volume:79 Page:1397-1404
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Cassano A.,Drioli E.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Mass transfer in osmotic evaporation: effect of process parameters;Alves;Journal of Membrane Science,2002

2. Retention of volatile organic flavour/fragrance components in the concentration of liquid foods by osmotic distillation;Barbe;Journal Membrane Science,1998

3. HPLC separation of chlorophyll and carotenoid pigments of four kiwi fruit cultivars;Cano Pilar;Journal of Agricultural and Food Chemistry,1991

4. Osmotic distillation with propylene glycol, glycerol and glycerol–salt mixtures;Celere;Journal of Membrane Science,2004

5. Courel, M. (1999). Mass transfer study in osmotic evaporation: application to fruit juice concentration, Ph.D. thesis, University of Montpellier II, France.

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