CLARIFICATION OF APPLE JUICE BY HOLLOW FIBER ULTRAFILTRATION - FLUXES AND RETENTION OF ODOR-ACTIVE VOLATILES

被引：58

作者：

RAO, MA

ACREE, TE

COOLEY, HJ

ENNIS, RW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06617.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：375 / 377

页数：3

共 7 条

[1]

Cheryan M., 1977, Journal of Food Process Engineering, V1, P269, DOI 10.1111/j.1745-4530.1977.tb00185.x

[2] CHARM ANALYSIS OF APPLE VOLATILES [J].

CUNNINGHAM, DG ;

ACREE, TE ;

BARNARD, J ;

BUTTS, RM ;

BRAELL, PA .

FOOD CHEMISTRY, 1986, 19 (02) :137-147

[3] USE OF ULTRAFILTRATION/REVERSE OSMOSIS SYSTEMS FOR CONCENTRATION AND FRACTIONATION OF WHEY [J].

FENTONMA.RI ;

HILL, CG ;

AMUNDSON, CH .

JOURNAL OF FOOD SCIENCE, 1971, 36 (01) :14-&

[4]

Heatherbell D. A., 1977, Confructa, V22, P157

[5] CLARIFICATION OF PEAR JUICE BY HOLLOW FIBER ULTRAFILTRATION [J].

KIRK, DE ;

MONTGOMERY, MW ;

KORTEKAAS, MG .

JOURNAL OF FOOD SCIENCE, 1983, 48 (06) :1663-1666

[6]

PORTER MC, 1971, CHEM TECHNOL, V1, P56

[7] ESTIMATION OF COMPACTION AND FOULING EFFECTS DURING MEMBRANE PROCESSING OF COTTAGE CHEESE WHEY. [J].

Tarnawski, V.R. ;

Jelen, P. .

Journal of Food Engineering, 1986, 5 (01) :75-90

← 1 →