Grape Juice Concentration by Progressive Freeze Concentrator Sequence System

Author:

Safiei Nor Zanariah1,Ngadi Norzita1,Johari Anwar1,Zakaria Zaki Yamani1,Jusoh Mazura1

Affiliation:

1. Department of Chemical Engineering, Faculty of Chemical and Energy Engineering; Universiti Teknologi Malaysia; Johor

Funder

Research University

Universiti Teknologi Malaysia for this research and Ministry of Higher Education (MOHE)

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference30 articles.

1. Estimation of the freezing point of concentrated fruit juices for application in freeze concentration;Auleda;J. Food Eng.,2011

2. Enhancement of bioactive compounds content and antioxidant activity of aqueous extract of mate (Ilex paraguariensis A. St. Hil.) through freeze concentration technology;Boaventura;Food Res. Int.,2013

3. Quality of freeze concentrated orange juice;Braddock;J. Food Sci.,1987

4. Study of the phenolic composition of Shiraz red grape cultivar (Vitis vinifera L.) cultivated in North-eastern Thailand and its antioxidant and antimicrobial activity;Butkhup;South African J. Enol. Viticulture,2010

5. Changes in polyphenol content during production of grape juice concentrate;Capanoglu;Food Chem.,2013

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