Soymilk concentration by ultrafiltration: effects of pore size and transmembrane pressure on filtration performance-Reference-Cited by-同舟云学术

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Soymilk concentration by ultrafiltration: effects of pore size and transmembrane pressure on filtration performance

Published:2013-09-13 Issue:3 Volume:49 Page:666-672
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Giri Saroj K.¹,Mangaraj Shukadev¹

Affiliation:

1. Agro Produce Processing Division; Central Institute of Agricultural Engineering Nabibagh; Berasia Road Bhopal 462 038 India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference34 articles.

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

2. Ultrafiltration studies of foods: Part 1- The removal of undesirable components in soymilk and the effects on the quality of the spray dried powder;Ang;Food Chemistry,1986

3. Effect of membrane morphology and operation on protein deposition in ultrafiltration membranes;Chen;Biotechnology and Bioengineering,1995

4. Ultrafiltration and Microfiltration Handbook

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2. Optimization of the performance of an automated/continuous pilot scale soymilk plant for medium and small‐scale entrepreneurs;Journal of Food Processing and Preservation;2022-09-06

3. Processes and Equipment to Create Plant-Based Foods;Next-Generation Plant-based Foods;2022

4. Design and development of an automated soy chaap making machine;Journal of Food Process Engineering;2021-07-22

5. Development of a scalable procedure by a discontinuous crossflow DF/UF to obtain a concentrate of chenopodin from a dead-end centrifugal UF at bench scale;Food Chemistry;2020-05

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