A membrane-based process for the clarification and the concentration of the cactus pear juice-Reference-Cited by-同舟云学术

A membrane-based process for the clarification and the concentration of the cactus pear juice

Published:2007-06 Issue:3 Volume:80 Page:914-921
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Cassano A.,Conidi C.,Timpone R.,D’Avella M.,Drioli E.

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Permeation of apple aroma compounds in reverse osmosis;Álvarez;Separation and Purification Technology,1998

2. Orange juice concentration by osmotic evaporation and membrane distillation: a comparative study;Alves;Journal of Food Engineering,2006

3. Using membrane contactors for fruit juice concentration;Alves;Desalination,2004

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

5. Barbera, G. (1995). History, economic and agro-ecological importance. In Barbera, G., Inglese, P., & Pimienta-Barrios, P. (Eds.), Agro-ecology cultivation and uses of cactus pear (Vol. 132, pp. 1–11). FAO plant production and protection paper.

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