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Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation

  • Published:2012-10 Issue: Volume:16 Page:137-142
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Aguiar Izabella B.,Miranda Nara G.M.,Gomes Flávia S.,Santos Marcelly C.S.,Freitas Daniela de G.C.,Tonon Renata V.,Cabral Lourdes M.C.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference36 articles.

1. Official methods of analysis;A.O.A.C.,2006

2. Identification of essential oil components by gas chromatography/mass spectrometry;Adams,2007

3. Evaluating transfers of aroma compounds during the concentration of sucrose solutions by osmotic distillation in a batch-type pilot plant;Ali;Journal of Food Engineering,2003

4. A new integrated membrane process for producing clarified apple juice and apple juice aroma concentrate;Álvarez;Journal of Food Engineering,2000

5. Integrated membrane process for blackcurrant (Ribes nigrum L.) juice concentration;Bánvölgyi;Desalination,2009
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