Effect of ultrafiltration and concentration processes on the physical and chemical composition of blood orange juice

Journal of Food Processing and Preservation

Volumn 38, Issue 3, 2014, Pages 1321-1329

  Toker, Ramazan ^a   Karhan, Mustafa ^b   Tetik, Nedim ^b   Turhan, Irfan ^b   Oziyci, Hatice Reyhan ^b  

^a Bati Akdeniz Agricultural Research Institute   (Turkey)

^b AKDENIZ UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHOCYANINS; ASCORBIC ACID; BLOOD; MEMBRANES; MOLECULAR WEIGHT; REACTION KINETICS; ULTRAFILTRATION;

CHEMICAL COMPOSITIONS; CONCENTRATION LEVELS; L-ASCORBIC ACID; MOLECULAR WEIGHT CUTOFF; POLYETHERSULFONE MEMBRANE; TOTAL ANTHOCYANIN CONTENTS; TOTAL PHENOLIC CONTENT; ULTRAFILTRATION PROCESS;

FRUIT JUICES;

MALUS X DOMESTICA; PRUNUS CERASUS; VITACEAE;

EID: 84902381230     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12093     Document Type: Article

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