Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins-Reference-Cited by-同舟云学术

Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins

Published:2013-10 Issue:4 Volume:91 Page:473-480
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Vladisavljević Goran T.,Vukosavljević Predrag,Veljović Mile S.

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference48 articles.

1. Enzyme in Industry: Production and Applications;Aehle,2007

2. Structure and composition of apple juice haze;Beveridge;Food Struct.,1993

3. Effect of gelatin on apple juice turbidity;Benitez;Latin Am. Appl. Res.,2007

4. A modified uronic acid carbazole reaction;Bitter;Anal. Biochem.,1962

5. Technological processes to decrease the allergenicity of peach juice and nectar;Brenna;J. Agric. Food Chem.,2000

Cited by 50 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fractionation and refining of pectic oligosaccharides derived from onion skins through continuous feed diafiltration;Journal of Membrane Science;2024-08

2. Berry beverages: From bioactives to antidiabetes properties and beverage processing technology;Food Frontiers;2024-04-15

3. Membrane processes in fruit juice production;Current Trends and Future Developments on (Bio-) Membranes;2024

4. Role of inorganic foulants in the aging and deterioration of low-pressure membranes during the chemical cleaning process in surface water treatment: A review;Chemosphere;2023-11

5. Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice;Food Research International;2023-06