The effect of pre-treatment on the anthocyanin and flavonol content of black currant juice (Ribes nigrum L.) in concentration by reverse osmosis

Journal of Food Engineering

Volumn 98, Issue 4, 2010, Pages 429-436

  Pap, Nora ^a   Pongrácz, Eva ^a   Jaakkola, Mari ^a   Tolonen, Tiina ^a   Virtanen, Vesa ^a   Turkki, Auli ^a   Horváth Hovorka, Zsuzsanna ^b   Vatai, Gyula ^c   Keiski, Riitta L ^a  

^a UNIVERSITY OF OULU   (Finland)

^b UNIVERSITY OF SZEGED   (Hungary)

^c Operációkutatás és Aktuáriustudományok Tanszék docense   (Hungary)

Author keywords

Anthocyanin; Black currant juice; Centrifugation; Concentration; Enzyme treatment; Flavonol; Reverse osmosis; Ultrafiltration

Indexed keywords

ANTHOCYANIN; BLACK CURRANT; CENTRIFUGATION PROCESS; CONCENTRATION; CONCENTRATION OF; ENZYMATIC TREATMENTS; ENZYME TREATMENT; FLAVONOIDS; PERMEATE FLUX; PRE-TREATMENT; RIBES NIGRUM; TOTAL SOLUBLE SOLIDS; TUBULAR MEMBRANES;

ACOUSTIC FIELDS; CENTRIFUGATION; CENTRIFUGES; CLARIFICATION; ENZYMES; REVERSE OSMOSIS; ULTRAFILTRATION;

CONCENTRATION (PROCESS);

RIBES HUDSONIANUM; RIBES NIGRUM;

EID: 77649191405     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.01.024     Document Type: Article

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