Concentration of beetroot juice colorant (betalains) by forward osmosis and its comparison with thermal processing

Author:

Trishitman Das,Negi Pradeep Singh,Rastogi Navin Kumar

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

1. Modelling, experimental validation and process design of forward osmosis process for sugarcane juice concentration;Akhtar;Lebensmittel-Wissenschaft & Technologie,2021

2. Beer dealcoholization by forward osmosis diafiltration;Ambrosi;Innovative Food Science & Emerging Technologies,2020

3. Betalains: Properties, sources, applications, and stability – a review;Azeredo;International Journal of Food Science and Technology,2009

4. Volatile fatty acids concentration in real wastewater by forward osmosis;Blandin;Journal of Membrane Science,2019

5. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,1995

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