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Athermal Membrane Processes for the Concentration of Liquid Foods and Natural Colours

  • Published:2005 Issue: Volume: Page:251-277
  • ISSN:
  • Container-title:Emerging Technologies for Food Processing
  • language:
  • Short-container-title:

Author:

Raghavarao KSMS,Nagaraj Naveen,Patil Ganapathi,Babu B Ravindra,Niranjan K

Publisher

Elsevier

Reference54 articles.

1. Mass transfer in osmotic evaporation: effect of process parameters;Alves;Journal of Membrane Science,2002

2. The effect of ultrafiltration on the subsequent concentration of grape juice by osmotic distillation;Bailey;Journal of Membrane Science,2000

3. Retention of volatile organic flavour/fragrance components in the concentration of liquid foods by osmotic distillation;Barbe;Journal of Membrane Science,1998

4. Membrane technology for direct osmosis concentration of fruit juices;Beaudry;Food Technology,1990

5. Direct osmosis for concentrating waste water;Beaudry,1997

Cited by 14 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Production of High-Quality Red Fruit Juices by Athermal Membrane Processes;Molecules;2022-11-01

2. Forward Osmosis for Sustainable Industrial Growth;Membrane Technology Enhancement for Environmental Protection and Sustainable Industrial Growth;2020-12-15

3. Applications of forward osmosis process in food processing and future implications;Current Trends and Future Developments on (Bio-) Membranes;2020

4. Forward osmosis: Principles, applications, and recent developments;Current Trends and Future Developments on (Bio-) Membranes;2020

5. Nonthermal concentration of liquid foods by a combination of reverse osmosis and forward osmosis. Acid whey: A case study;Journal of Food Engineering;2019-07
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