Aromas potentiality of tuna cooking juice concentrated by nanofiltration

LWT

Volumn 44, Issue 1, 2011, Pages 153-157

  Walha, Khaled ^a   Ben Amar, Raja ^a   Massé, Anthony ^b   Bourseau, Patrick ^b,c   Cardinal, Mireille ^d   Cornet, Josiane ^d   Prost, Carole ^e   Jaouen, Pascal ^b  

^a université de Sfax   (Tunisia)

^b UNIVERSITÉ DE NANTES   (France)

^c UNIVERSITÉ EUROPÉENNE DE BRETAGNE   (France)

^d IFREMER   (France)

^e LUNAM UNIVERSITÉ   (France)

Author keywords

Aromas concentration; Membrane separation; Nanofiltration; Sensory analysis; Tuna cooking juice

Indexed keywords

AROMATIC COMPOUNDS; AROMATIZATION; EFFLUENTS; MICROFILTRATION; ODORS; PERMEATION; SENSORY ANALYSIS;

AROMA COMPOUNDS; AROMA CONCENTRATION; FISHY ODOR; HIGH ORGANIC; MEMBRANE SEPARATION; NANOFILTRATION PERFORMANCE; ORGANIC LOAD; PERMEATION FLUXES; PROPERTY; TUNA COOKING JUICE;

NANOFILTRATION;

SCOMBRIDAE;

EID: 77956882772     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.05.035     Document Type: Article

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