Separation and concentration of bilberry impact aroma compound from dilute model solution by pervaporation

Journal of Chemical Technology and Biotechnology

Volumn 83, Issue 7, 2008, Pages 973-982

  García, Verónica ^b   Diban, Nazely ^a   Gorri, Daniel ^a   Keiski, Riitta ^b   Urtiaga, Ane ^a   Ortiz, Inmaculada ^a  

^a UNIVERSITY OF CANTABRIA   (Spain)

^b UNIVERSITY OF OULU   (Finland)

Author keywords

Aroma compounds; Bilberries; Pervaporation; Trans Hex 2 en 1 ol

Indexed keywords

ARSENIC COMPOUNDS; CONCENTRATION (PROCESS); EVAPORATION; FOOD PROCESSING; FRAGRANCES; FRUIT JUICES; MEMBRANES; MICROCHANNELS; PERVAPORATION; SEPARATION; SOLUTIONS;

AQUEOUS SOLUTIONS; AROMA COMPOUNDS; BILBERRIES; CAPILLARY MEMBRANES; ENRICHMENT FACTORS; EXPERIMENTAL DATA; FLAVOR COMPOUNDS; FLOW-RATE; HIGH SELECTIVITY; INITIAL CONCENTRATION; LINEAR DEPENDENCIES; MASS TRANSFER RESISTANCES; MODEL SOLUTIONS; PDMS MEMBRANES; PERMEABILITY COEFFICIENTS; PERMEATION FLUXES; POLYDIMETHYLSILOXANE PDMS; SEPARATION AND CONCENTRATION; SOLVENT COMPOSITIONS; TRANS-HEX-2-EN-1-OL; WATER/ETHANOL MIXTURES;

CHLORINE COMPOUNDS;

ALCOHOL; DIMETICONE; FLAVORING AGENT; HEX 2 EN 1 OL; WATER;

AQUEOUS SOLUTION; ARTICLE; CALCULATION; CAPILLARY WALL; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DIFFUSION; DILUTION; FLOW RATE; FRUIT JUICE; GAS CHROMATOGRAPHY; LINEAR SYSTEM; MASS SPECTROMETRY; MATHEMATICAL COMPUTING; MEMBRANE PERMEABILITY; PERVAPORATION; PRESSURE MEASUREMENT; QUALITATIVE ANALYSIS; SEPARATION TECHNIQUE; TEMPERATURE MEASUREMENT;

VACCINIUM MYRTILLUS;

EID: 46049089810     PISSN: 02682575     EISSN: 10974660     Source Type: Journal    
DOI: 10.1002/jctb.1902     Document Type: Article

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