Nanofiltration in the food industry
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Publisher
Elsevier
Reference94 articles.
1. Concentration of polyphenolic compounds in blackberry (Rubus Adenotrichos Schltdl.) juice by nanofiltration;Acosta;Journal of Food Process Engineering,2017
2. Concentration of phenolic compounds from strawberry (Fragaria X ananassa Duch) juice by nanofiltration membrane;Arend;Journal of Food Engineering,2017
3. Potential of nanofiltration for the concentration of bioactive compounds from watermelon juice;Arriola;International Journal of Food Science and Technology,2014
4. Red wine antioxidants protect hippocampal neurons against ethanol-induced damage: A biochemical, morphological and behavioral study;Assunção;Neuroscience,2007
5. Investigation of ultra- and nanofiltration for utilization of whey protein and lactose;Atra;Journal of Food Engineering,2005
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3. An Integrated Approach Based on NMR and HPLC–UV-ESI–MS/MS to Characterize Apple Juices and Their Nanofiltration (NF) Bioactive Extracts;Food and Bioprocess Technology;2021-10-29
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5. Study of Acid Whey Fouling after Protein Isolation Using Nanofiltration;Membranes;2021-06-30
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