Retention of Passion Fruit Juice Compounds by Ultrafiltration

Journal of Food Science

Volumn 51, Issue 3, 1986, Pages 841-842

  RAN YU, ZER ^a   CHIANG, BEEN HUANG ^a   HWANG, LUCY SUN ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

PASSIFLORA EDULIS;

EID: 0000825322     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1986.tb13948.x     Document Type: Article

References (16)

1. Application and characteristics of polymer adsorption method used to analyze flavor volatiles from peanuts
2. Technology and flavor chemistry of passion fruit juices and concentrations
3. Nonvolatile acids of passion fruit juice
4. Identification and determination of sugars in some tropical fruit products
5. Headspace components of passion fruit juice
6. Concentration of tomato products: analysis of energy saving process alternatives
7. The volatile constituents of passion fruit
8. Clarification of pear Juice by hollow fiber ultrafiltration
9. Changes in volatile components of passion fruit juice as affected by centrifugation and pasteurization
10. Studies on reverse osmosis for concentration of fruit juice
11. Juice concentration by reverse osmosis
12. The chemistry of food flavor, I. Volatile constituents of passion fruit, Passiflora edulis
13. Preconcentration of apple juice by reverse osmosis
14. Kiwifruit juice processing using heat treatment techniques and ultrafiltration