Pervaporation recovery of valuable aromas from by-products of the seafood industry: Modelling of fractionated condensation for off-flavour removal-Reference-Cited by-同舟云学术

Pervaporation recovery of valuable aromas from by-products of the seafood industry: Modelling of fractionated condensation for off-flavour removal

Published:2022-04 Issue: Volume:286 Page:120441
ISSN:1383-5866
Container-title:Separation and Purification Technology
language:en
Short-container-title:Separation and Purification Technology

Author:

Pereira M.J.,Brazinha C.,Crespo J.G.

Publisher

Elsevier BV

Subject

Filtration and Separation,Analytical Chemistry

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5. Volatile Organic Compounds Profile Obtained from Processing Steps of Pacific Oysters (Crassostrea gigas) as Perspective for Food Industry;Soares;J. Aquat. Food Prod. Technol.,2020

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2. Obtaining Aroma from By-products and Effluents of the Food Industry;Green Chemistry and Agro-food Industry: Towards a Sustainable Bioeconomy;2024

3. Modelling and optimization of pervaporation membrane modules: A critical review;Journal of Membrane Science;2022-12

4. Recovery of Valuable Aromas from Sardine Cooking Wastewaters by Pervaporation with Fractionated Condensation: Matrix Effect and Model Validation;Membranes;2022-10-11

5. Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspace;Membranes;2022-09-10