Effect of Ultrafiltration on Anthocyanin and Flavonol Content of Black Currant Juice (Ribes nigrum L.)

Food and Bioprocess Technology

Volumn 5, Issue 3, 2012, Pages 921-928

  Pap, Nora ^a   Mahosenaho, Mika ^a   Pongrácz, Eva ^a   Mikkonen, Helmi ^a   Jaakkola, Mari ^a   Virtanen, Vesa ^a   Myllykoski, Liisa ^a   Horváth Hovorka, Zsuzsanna ^b   Hodúr, Cecília ^b   Vatai, Gyula ^c   Keiski, Riitta L ^a  

^a UNIVERSITY OF OULU   (Finland)

^b UNIVERSITY OF SZEGED   (Hungary)

^c Institute of Data Analytics and Information Systems   (Hungary)

Author keywords

Anthocyanin; Black currant juice; Clarification; Depectinization; Flavonol; Ultrafiltration

Indexed keywords

BLACK CURRANT; DEPECTINIZATION; ENZYMATIC TREATMENTS; ENZYME PREPARATION; FEED SAMPLES; FLAVONOL; OPERATING TEMPERATURE; OPERATIONAL CONDITIONS; PERMEATE FLUX; POLYETHERSULFONE MEMBRANE; RIBES NIGRUM; TRANSMEMBRANE PRESSURES; ULTRAFILTRATION PROCESS;

ANTHOCYANINS; CLARIFICATION; ENZYMES; ETHERS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ULTRAFILTRATION;

RIBES HUDSONIANUM; RIBES NIGRUM;

EID: 84857993682     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0371-z     Document Type: Article

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