A new integrated membrane process for producing clarified apple juice and apple juice aroma concentrate-Reference-Cited by-同舟云学术

A new integrated membrane process for producing clarified apple juice and apple juice aroma concentrate

Published:2000-11 Issue:2 Volume:46 Page:109-125
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Álvarez S,Riera F.A,Álvarez R,Coca J,Cuperus F.P,Th Bouwer S,Boswinkel G,van Gemert R.W,Veldsink J.W,Giorno L,Donato L,Todisco S,Drioli E,Olsson J,Trägårdh G,Gaeta S.N,Panyor L

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

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

2. Permeate flux prediction in apple juice concentration by reverse osmosis;Álvarez;Journal of Membrane Science,1997

3. A new method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biology,1973

4. Pervaporation of a model apple juice aroma solution: comparison of membrane performance;Börjesson;Journal of Membrane Science,1996

5. Review of apple flavour – state of the art;Dimick;CRC Critical Review in Food Science and Nutrition,1981

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