Concentration of Polyphenolic Compounds in Blackberry (Rubus AdenotrichosSchltdl.) Juice by Nanofiltration-Reference-Cited by-同舟云学术

Concentration of Polyphenolic Compounds in Blackberry (Rubus AdenotrichosSchltdl.) Juice by Nanofiltration

Published:2016-01-05 Issue:1 Volume:40 Page:e12343
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Acosta Oscar¹,Vaillant Fabrice²,Pérez Ana M.¹,Dornier Manuel³

Affiliation:

1. Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio; código postal 11501-2060 San José Costa Rica

2. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR95 QualiSud; 73 rue Jean-François Breton, TA B-95/16 F-34398 Montpellier cedex 5 France

3. Montpellier SupAgro, UMR95 QualiSud; 1101 avenue Agropolis, B.P. 5098 F-34093 Montpellier cedex 5 France

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12343/fullpdf

Reference19 articles.

1. Potential of ultrafiltration for separation and purification of ellagitannins in blackberry (Rubus adenotrichus Schltdl.) juice;ACOSTA;Sep. Purif. Technol.,2014

2. Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages;ACOSTA-MONTOYA;Food Chem.,2010

3. Membrane applications in functional foods and nutraceuticals;AKIN;Crit. Rev. Food Sci. Nutr.,2012

4. Potential of nanofiltration for the concentration of bioactive compounds from watermelon juice;ARRIOLA;Int. J. Food Sci. Technol.,2014

5. Concentration of red wine by nanofiltration;BANVOLGYI;Desalination,2006

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