Concentration of blackcurrant (Ribes nigrum L.) juice with nanofiltration

Desalination

Volumn 200, Issue 1-3, 2006, Pages 535-536

  Bánvölgyi, Szilvia ^a   Horváth, Szabina ^a   Békássy Molnár, Erika ^a   Vatai, Gyula ^a  

^a Institute of Entrepreneurship and Innovation   (Hungary)

Author keywords

[No Author keywords available]

Indexed keywords

CONCENTRATION (COMPOSITION); FILTRATION;

RIBES HUDSONIANUM; RIBES NIGRUM;

EID: 33746852447     PISSN: 00119164     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.desal.2006.03.426     Document Type: Article

References (5)

1. McDougall G.J., Gordon S., Brennan R., et al. Anthocyanin-flavanol condensation products from black currant (Ribes nigrum L.). J. Agric. Food Chem. 53 25 (2005) 7878-7885
2. Bagger-Jorgensen R., Meyer A.S., Varming C., and Jonsson G. Recovery of volatile aroma compounds from black currant juice by vacuum membrane distillation. J. Food Eng. 64 (2004) 23-31
3. Slimestad R., and Solheim H. Anthocyanins from black currants (Ribes nigrum L.). J. Agric. Food Chem. 50 11 (2002) 3228-3231
4. Varming C., Andersen M.L., and Poll L. Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma. J. Agric. Food Chem. 52 25 (2004) 7628-7636
5. Mikkelsen B.B., and Poll L. Decomposition and transformation of aroma compounds and anthocyanins during black currant (Ribes nigrum L.) juice processing. J. Food Sci. 67 9 (2002) 3447-3455