Mass transfer and polyphenols retention in the clarification of black tea with ceramic membranes

Innovative Food Science and Emerging Technologies

Volumn 3, Issue 3, 2002, Pages 255-262

  Todisco, S ^a   Tallarico, P ^a   Gupta, B B ^b  

^a UNIVERSITY OF CALABRIA   (Italy)

^b UNIVERSITÉ DE FRANCHE COMTÉ   (France)

Author keywords

Black tea; Mass transfer; Membranes

Indexed keywords

BLACK TEA EXTRACT; POLYPHENOL;

ARTICLE; CERAMICS; COLOR; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FLOW RATE; FOOD ANALYSIS; FOOD COMPOSITION; MEMBRANE; PRESSURE; TEA; TEMPERATURE; ULTRAFILTRATION;

CAMELLIA SINENSIS;

EID: 0036748365     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(02)00046-2     Document Type: Article

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