Quality evaluation of grape juice concentrated by reverse osmosis

Journal of Food Engineering

Volumn 96, Issue 3, 2010, Pages 421-426

  Gurak, Poliana D ^a   Cabral, Lourdes M C ^b   Rocha Leão, Maria Helena M ^a   Matta, Virgínia M ^b   Freitas, Suely P ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

Author keywords

Anthocyanins; Grape juice; Phenolic compounds; Reverse osmosis

Indexed keywords

FRUIT JUICES; PHENOLS; PRODUCT DESIGN; QUALITY CONTROL; REVERSE OSMOSIS;

CHEMICAL PARAMETERS; DEPENDENT VARIABLES; GRAPE JUICE; INDEPENDENT VARIABLES; PHENOLIC COMPOUNDS; PHYSICAL AND CHEMICAL PROPERTIES; TRANSMEMBRANE PRESSURES; VOLUMETRIC CONCENTRATIONS;

ANTHOCYANINS;

VITACEAE;

EID: 70349961767     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.08.024     Document Type: Article

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