Efficient recovery of the volatile aroma components from blackberry juice using a ZIF-8/PDMS hybrid membrane-Reference-Cited by-同舟云学术

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Efficient recovery of the volatile aroma components from blackberry juice using a ZIF-8/PDMS hybrid membrane

Published:2020-01 Issue: Volume:230 Page:115844
ISSN:1383-5866
Container-title:Separation and Purification Technology
language:en
Short-container-title:Separation and Purification Technology

Author:

Rao Yuanyuan,Ni Fang,Sun Yun,Zhu Benwei,Zhou Zhi,Yao Zhong

Funder

National Natural Science Foundation of China

Jiangsu Provincial Key Research and Development Program

Publisher

Elsevier BV

Subject

Filtration and Separation,Analytical Chemistry

Reference45 articles.

1. Concentration of natural aroma compounds from fruit juice hydrolates by pervaporation in laboratory and semi-technical scale. Part 1. Base study;Dawiec-Lisniewska;Food Chem.,2018

2. Analysis of the subtropical blackberry cultivar potential in jelly processing;de Souza;J. Food Sci.,2014

3. Effect of the microfiltration process on antioxidant activity and lipid peroxidation protection capacity of blackberry juice;Azofeifa;Rev. Bras. Farmacogn.,2011

4. Pasteurization of blackberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicals;Azofeifa;J. Food Compos. Anal.,2015

5. Pervaporative recovery of volatile aroma compounds from fruit juices;Pereira;J. Membrane Sci.,2006

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