Electrodialytic Removal of Nitrate from Pineapple Juice: Effect on Selected Physicochemical Properties, Amino Acids, and Aroma Components of the Juice-Reference-Cited by-同舟云学术

Electrodialytic Removal of Nitrate from Pineapple Juice: Effect on Selected Physicochemical Properties, Amino Acids, and Aroma Components of the Juice

Published:2015-03-31 Issue:5 Volume:80 Page:E998-E1004
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ackarabanpojoue Yuwadee¹,Chindapan Nathamol²,Yoovidhya Tipaporn¹,Devahastin Sakamon¹

Affiliation:

1. Dept. of Food Engineering, Faculty of Engineering; King Mongkut's Univ. of Technology Thonburi; 126 Pracha u-tid Rd., Tungkru Bangkok 10140 Thailand

2. Dept. of Food Technology, Faculty of Science; Siam Univ; 38 Phetkasem Rd., Phasicharoen Bangkok 10160 Thailand

Publisher

Wiley

Subject

Food Science

Reference39 articles.

1. Association of the Industry of Juices and Nectars from Fruits and Vegetables of the European Union (AIJN) 2011 Code of practice-6.5 reference guideline for pineapple juice http://www.aijn.org

2. Ion-exchange membrane mediated electrodialysis of scallop broth: ion, free amino acid and heavy metal profiles;Atungulu;J Food Eng,2007

3. Membrane Technology and Applications

4. Desalination using electrodialysis as a function of voltage and salt concentration;Banasiak;Desalination,2007

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