Process optimization in the obtention of microfiltered banana ( Musa cavendish ) juice by response surface methodology-Reference-Cited by-同舟云学术

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Process optimization in the obtention of microfiltered banana ( Musa cavendish ) juice by response surface methodology

Published:2021-10-09 Issue:12 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Viana José Diogo da Rocha¹^ORCID,Ximenes Silvio Furtado²,Souza Arthur Claudio Rodrigues³,Abreu Fernando Antônio Pinto³,Petrus José Carlos Cunha¹

Affiliation:

1. Department of Chemical and Food Engineering Federal University of Santa Catarina Florianopolis Brazil

2. Department of Chemical Engineering Federal University of Ceara Fortaleza Brazil

3. Laboratory of Agroindustrial Processes Embrapa Agroindustrial Tropical Fortaleza CE Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15987

Reference44 articles.

1. Potentialités de la microfiltration tangentielle sur membranes minérales pour la clarification du jus de pomme de cajou

2. Anon. (2021).“FAOSTAT”. FAOSTAT. Recuperado 20 de março de 2021.http://www.fao.org/faostat/en/#data/QC/visualize

3. Performance of nanofiltration process during concentration of strawberry juice

4. Effect of ultrasound and enzymatic pre-treatment on yield and properties of banana juice

5. Ultrafiltration of kiwifruit juice: Operating parameters, juice quality and membrane fouling

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