Recent Developments in Membrane Technologies for Concentration of Liquid Foods and Food Ingredients
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Elsevier
Reference131 articles.
1. Concentration of polyphenolic compounds in blackberry (Rubus Adenotrichos Schltdl.) juice by nanofiltration;Acosta;J. Food Process. Eng.,2017
2. Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation;Aguiar;Innovat. Food Sci. Emerg. Technol.,2012
3. Phenolic composition and antioxidant activity of the aqueous extract of bark from residues from mate tree (Ilex paraguariensis St. Hil.) bark harvesting concentrated by nanofiltration;Aguiar Prudêncio;Food Bioprod. Process.,2012
4. Cryoconcentration technology in the bio-food industry: principles and applications;Aider;LWT Food Sci. Technol.,2009
5. Optimum design of a multi-stage reverse osmosis process for the production of highly concentrated apple juice;Al-Obaidi;J. Food Eng.,2017
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1. Enrichment of lycopene in watermelon juice by ultrafiltration: technical assessment and fouling analysis;International Journal of Food Science & Technology;2023-09-23
2. Circulating-infiltrating preparation of hydrophilic nylon 6 membrane to hydrophobic MWCNT@nylon composite membrane;2022-12-15
3. Flux decline and fouling analysis in reverse osmosis of watermelon juice;Journal of Food Process Engineering;2022-10-19
4. Membrane Technology for Valorization of Mango Peel Extracts;Foods;2022-08-25
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