Orange (Citrus sinensis) juice concentration by reverse osmosis

Journal of Food Engineering

Volumn 81, Issue 2, 2007, Pages 287-291

  Jesus, D F ^a   Leite, M F ^a   Silva, L F M ^b   Modesta, R D ^b   Matta, V M ^b   Cabral, L M C ^b  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

Author keywords

Cold concentration; Fruit juice; Sensory attributes; Thermal concentration; Vitamin C

Indexed keywords

BIOLOGICAL MEMBRANES; FILTRATION; PLANTS (BOTANY); REVERSE OSMOSIS; VITAMINS;

COLD CONCENTRATION; SENSORY ATTRIBUTES; THERMAL CONCENTRATION;

FRUIT JUICES;

ASCORBIC ACID; FILTRATION; FRUITS; MEMBRANES; PLANTS; REVERSE OSMOSIS;

CITRUS SINENSIS;

EID: 33846904282     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.06.014     Document Type: Article

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