A membrane-based process for the clarification and the concentration of the cactus pear juice

Journal of Food Engineering

Volumn 80, Issue 3, 2007, Pages 914-921

  Cassano, A ^a   Conidi, C ^a   Timpone, R ^b   D'Avella, M ^b   Drioli, E ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

^b Citrech Snc   (Italy)

Author keywords

Betalains; Cactus pear juice; Osmotic distillation; Total antioxidant activity; Ultrafiltration

Indexed keywords

ACIDITY; ANTIOXIDANTS; HEAT TREATMENT; KETONES; MICROBIOLOGY; MICROORGANISMS; OSMOSIS; ULTRAFILTRATION;

BETALAINS; CACTUS PEAR JUICE; OSMOTIC DISTILLATION; TOTAL ANTIOXIDANT ACTIVITY;

FRUIT JUICES;

CACTACEAE; PYRUS COMMUNIS;

EID: 33846288902     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.08.005     Document Type: Article

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