Preservation of antioxidant capacity and flux enhancement in concentration of red fruit juices by membrane processes

Desalination

Volumn 228, Issue 1-3, 2008, Pages 295-301

  Koroknai, Balázs ^a   Csanádi, Zsófia ^a   Gubicza, László ^a   Bélafi Bakó, Katalin ^a  

^a UNIVERSITY OF PANNONIA   (Hungary)

Author keywords

Concentration; Coupled membrane process; Driving force; Membrane osmotic evaporation; Red fruit juice

Indexed keywords

AGRICULTURAL PRODUCTS; BEVERAGES; CLARIFICATION; CONCENTRATION (PROCESS); DISTILLATION; FIBER OPTICS; FOOD PRESERVATION; FRUIT JUICES; MEMBRANES; THREE DIMENSIONAL; ULTRAFILTRATION;

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BULK TEMPERATURES; COMPLEX MEMBRANE; CONCENTRATION (COMPOSITION); CONCENTRATION METHOD; DECOLOURIZATION; FINAL PRODUCTS; FLUX ENHANCEMENT; HOLLOW-FIBER MEMBRANE CONTACTOR (HFC); HYDROPHOBIC MEMBRANES; IN CONCENTRATION; MEMBRANE PROCESSES; OSMOTIC DISTILLATION (OD); SALT SOLUTIONS; TEST EQUIPMENT (IGC: E4/E8 ); THREE DIMENSIONAL (3D); ULTRAFILTRATION (UF) MEMBRANES;

FRUITS;

ANTIOXIDANT; DISTILLATION; EVAPORATION; HYDROPHOBICITY; MEMBRANE; OSMOSIS; ULTRAFILTRATION;

EID: 47049102270     PISSN: 00119164     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.desal.2007.11.010     Document Type: Article

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