Recovery of aroma compounds from seafood cooking juices by membrane processes

Journal of Food Engineering

Volumn 128, Issue , 2014, Pages 157-166

  Bourseau, P ^a,b   Masse A ^b   Cros, S ^a,b   Vandanjon, L ^a,b   Jaouen, P ^b  

^a UNIVERSITÉ DE NANTES   (France)

^b UNIVERSITÉ DE BRETAGNE SUD   (France)

Author keywords

Aroma; Cooking juice; Electrodialysis; Reverse osmosis; Seafood

Indexed keywords

AROMA; ECONOMIC EVALUATIONS; ECONOMIC FEASIBILITIES; FISH AND SHELLFISHES; INDUSTRIAL PROCESSS; SEAFOOD; SEAFOOD COOKING JUICES; SYSTEMATIC EVALUATION;

BATCH DATA PROCESSING; DESALINATION; ECONOMIC ANALYSIS; EFFLUENTS; ELECTRODIALYSIS; ENERGY UTILIZATION; FISHERIES; REVERSE OSMOSIS;

ODORS;

EID: 84893012319     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.12.014     Document Type: Article

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