Potential of nanofiltration for the concentration of bioactive compounds from watermelon juice-Reference-Cited by-同舟云学术

Potential of nanofiltration for the concentration of bioactive compounds from watermelon juice

Published:2014-03-03 Issue:9 Volume:49 Page:2052-2060
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Arriola Nathalia Aceval¹,dos Santos Gielen Delfino¹,Prudêncio Elane Schwinden¹,Vitali Luciano¹,Petrus José Carlos Cunha²,Castanho Amboni Renata D. M.¹

Affiliation:

1. Department of Food Science and Technology; Federal University of Santa Catarina; Rodovia Admar Gonzaga 1346 Florianópolis SC 88034-001 Brazil

2. Department of Food Chemistry and Engineering; Federal University of Santa Catarina; P.O. Box 476 Florianópolis SC 88040-900 Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference55 articles.

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2. Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat;Aguiló-Aguayo;Innovative Food Science Emerging Technologies,2010

3. Cryoconcentration technology in the bio-food industry: principles and applications;Aider;LWT-Food Science and Technology,2009

4. Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil;Almeida;Food Research International,2011

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