Concentration of Polyphenolic Compounds in Blackberry (Rubus Adenotrichos Schltdl.) Juice by Nanofiltration

Journal of Food Process Engineering

Volumn 40, Issue 1, 2017, Pages

  Acosta, Oscar ^a   Vaillant, Fabrice ^b   Pérez, Ana M ^a   Dornier, Manuel ^c  

^a Centro Nacional de Ciencia y Tecnologia de Alimentos   (Costa Rica)

^b CIRAD   (France)

^c UMR QUALISUD   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHOCYANINS; FLOW VELOCITY; FRUIT JUICES; FRUITS; ION EXCHANGE; ION EXCHANGE RESINS; MEMBRANE TECHNOLOGY; MEMBRANES; NANOFILTRATION; POLYPHENOLIC COMPOUNDS; PRECIPITATION (CHEMICAL); STAINLESS STEEL; THERMAL PROCESSING (FOODS);

CROSSFLOW VELOCITIES; EVAPORATION PROCESS; MOLECULAR WEIGHT CUTOFF; OPERATING CONDITION; SOLUTE RETENTION; SOLUTION-DIFFUSION MODEL; TOTAL SOLUBLE SOLIDS; TRANSMEMBRANE PRESSURES;

NANOFILTRATION MEMBRANES;

EID: 85010403211     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12343     Document Type: Article

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