Recovery by nanofiltration and reverse osmosis of marine flavours from seafood cooking waters

Desalination

Volumn 144, Issue 1-3, 2002, Pages 379-385

  Vandanjon, L ^a   Cros, S ^a,b   Jaouen, P ^b   Quemeneur F ^b   Bourseau, P ^a  

^a UNIVERSITÉ DE BRETAGNE SUD   (France)

^b UNIVERSITÉ DE NANTES   (France)

Author keywords

Flavours; Nanofiltration; Polluting load; Reverse osmosis; Seafood

Indexed keywords

CHEMICAL OXYGEN DEMAND; FLAVORS; FOOD PRODUCTS; NANOFILTRATION; OCEAN HABITATS; ULTRAFILTRATION; WASTEWATER TREATMENT;

COOKING WATERS; MARINE FLAVORS;

REVERSE OSMOSIS;

FOOD PROCESSING; NANOFILTRATION; REVERSE OSMOSIS; WATER TREATMENT;

DECAPODA (CRUSTACEA); GADUS MORHUA; SCOMBRIDAE GEN. SP.;

EID: 0037056789     PISSN: 00119164     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0011-9164(02)00347-8     Document Type: Article

References (19)

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2. Identification of the characteristic volatile flavor compounds formed by cooking squid (Todarodes pacificus STEENSTRUP)
3. Characteristic flavor components in the brew of cooked clam (Meretrix lusoria) and the effect of staorage on flavor formation
4. Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography-olfactometry and gas chromatography-mass spectrometry
5. Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants
6. Aroma components of cooked tail meat of American lobster (Homarus americanus)
7. The flavor components in fish and shellfish
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9. Ultrafiltration/reverse osmosis concentration of lobster extract
10. Desalting and recovery of flavour compounds from salted shrimp processing waste water by membrane processes
11. Concentration of tomato juice and other fruit juices by reverse osmosis
12. Lemon juice aroma concentration by reverse osmosis
13. Permeate flux prediction in apple juice concentration by reverse osmosis
14. Osmotic concentration of liquid foods
15. Obtainment of natural concentrate of the aroma and taste of Shiitake mushroom (Lentinula edodes SING)
16. Dépollution et valorisation d'effluents de l'industrie de la pêche par ultrafiltration et nanofiltration
17. Reverse osmosis recovery of flavour components from apple juice waters