Concentration of phenolic compounds from apple pomace extracts by nanofiltration at lab and pilot scale with a techno-economic assessment-Reference-Cited by-同舟云学术

Concentration of phenolic compounds from apple pomace extracts by nanofiltration at lab and pilot scale with a techno-economic assessment

Published:2017-09-29 Issue:1 Volume:41 Page:e12629
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Uyttebroek Maarten¹^ORCID,Vandezande Pieter¹,Van Dael Miet¹²,Vloemans Sam¹,Noten Bart¹,Bongers Bas¹,Porto-Carrero Wim¹,Muñiz Unamunzaga Maria¹,Bulut Metin¹,Lemmens Bert¹

Affiliation:

1. VITO NV, Separation and Conversion Technology, Mol; Belgium

2. Faculty of Business Economics, Centre for Environmental Sciences; Universiteit Hasselt, Diepenbeek; Belgium

Funder

Seventh Framework Programme

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12629/fullpdf

Reference30 articles.

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4. Evaluation of nanofiltration membranes for the retention of anthocyanins of açai (Euterpe oleracea Mart.) juice;Couto;Desalination and Water Treatment,2011

5. An improved mass spectrometric method for identification and quantification of phenolic compounds in apple fruits;Paepe;Food Chemistry,2013

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