Pervaporative recovery of aroma compounds in the production of non-alcoholic beers: Incorporation of different condensation strategies into the conceptual design of the process-Reference-Cited by-同舟云学术

Pervaporative recovery of aroma compounds in the production of non-alcoholic beers: Incorporation of different condensation strategies into the conceptual design of the process

Published:2022-06 Issue: Volume:290 Page:120821
ISSN:1383-5866
Container-title:Separation and Purification Technology
language:en
Short-container-title:Separation and Purification Technology

Author:

Figueroa Paredes Danilo Alexander,Sánchez Ramiro Julián,Magariño Micaela,Espinosa José

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Elsevier BV

Subject

Filtration and Separation,Analytical Chemistry

Reference33 articles.

1. Aroma recovery of beer flavors by pervaporation through polydimethylsiloxane membranes;Paz;J. Food Process Eng.,2017

2. Study and optimization of aroma recovery from beer by pervaporation;Catarino;J. Membr. Sci.,2009

3. Pervaporation methodology for improving alcohol-free beer quality through aroma recovery;del Olmo;J. Food Eng.,2014

4. Non-alcoholic beer—A new industrial process;Catarino;Sep. Purif. Technol.,2011

5. A review of methods of low alcohol and alcohol-free beer production;Brányik;J. Food Eng.,2012

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