Effect of enzymatic treatment on the cross-flow microfiltration of aaí pulp: Analysis of the fouling and recovery of phytochemicals

Journal of Food Engineering

Volumn 113, Issue 3, 2012, Pages 442-452

  MacHado, Rita Margarete Donato ^a   Haneda, Renata Natsumi ^a   Trevisan, Bruno Peruchi ^a   Fontes, Sérgio Rodrigues ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Aa pulp; Antioxidant capacity; Enzymatic treatment; Microfiltration; Polyphenols

Indexed keywords

ANDRITZ AG; ANTIOXIDANT CAPACITY; AUSTRIA; BATCH MODES; CAKE FILTRATION; CROSSFLOW MICROFILTRATION; CROSSFLOW VELOCITIES; DISTILLED WATER; DOMINANT MECHANISM; ENZYMATIC TREATMENTS; ENZYME TREATMENT; FILTRATION AREA; FOULING MECHANISMS; FUNCTIONAL CHARACTERISTICS; NOVOZYMES A/S; PECTINASES; PERMEATE FLUX; POLYPHENOLS; PORE BLOCKING; RECOVERY OF PHYTOCHEMICALS; RESISTANCE IN SERIES; TOTAL RESISTANCE; TRANSMEMBRANE PRESSURES;

ALUMINA; CERAMIC MEMBRANES; ENZYMES; PHENOLS; PORE SIZE;

MICROFILTRATION;

EID: 84865457310     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.06.022     Document Type: Article

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