Comparison of different methods for deacidification of clarified passion fruit juice

Journal of Food Engineering

Volumn 59, Issue 4, 2003, Pages 361-367

  Vera, Edwin ^a   Ruales, Jenny ^a   Dornier, Manuel ^b   Sandeaux, Jacqueline ^c   Persin, Françoise ^c   Pourcelly, Gérald ^c   Vaillant, Fabrice ^b   Reynes, Max ^b  

^a ESCUELA POLITÉCNICA NACIONAL   (Ecuador)

^b CIRAD   (France)

^c UNIVERSITÉ DE MONTPELLIER   (France)

Author keywords

Bipolar electrodialysis; Conventional electrodialysis; Deacidification; Ion exchange resin; Passion fruit juice; Precipitation

Indexed keywords

ACIDITY; ELECTRODIALYSIS; FLAVORS; ION EXCHANGE RESINS; PH; PRECIPITATION (CHEMICAL); SALTS;

BIPOLAR ELECTRODIALYSIS;

FRUIT JUICES;

PASSIFLORA EDULIS;

EID: 0038018618     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00495-8     Document Type: Article

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