Concentration of blackcurrant juice by reverse osmosis-Reference-Cited by-同舟云学术

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Concentration of blackcurrant juice by reverse osmosis

Published:2009-05 Issue:1-3 Volume:241 Page:256-264
ISSN:0011-9164
Container-title:Desalination
language:en
Short-container-title:Desalination

Author:

Pap N.,Kertész Sz.,Pongrácz E.,Myllykoski L.,Keiski R.L.,Vatai Gy.,László Zs.,Beszédes S.,Hodúr C.

Publisher

Elsevier BV

Subject

Mechanical Engineering,Water Science and Technology,General Materials Science,General Chemical Engineering,General Chemistry

Reference11 articles.

1. Concentration of blackcurrant (Ribes nigrum L.) juice with nanofiltration;Bánvölgyi;Desalination,2006

2. Recovery of volatile aroma compounds from black currant juice by vacuum membrane distillation;Jorgensen;J. Food Eng.,2003

3. Coupled operation of membrane distillation and osmotic evaporation in fruit juice concentration;Koroknai;Desalination,2006

4. Membrane processing of fruit juices and beverages: a review;Girard;Crit. Rev. Food Sci. Nutr.,2000

5. A membrane-based process for the clarification and the concentration of the cactus pear juice;Cassano;J. Food Eng.,2007

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