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Ultrafiltration and osmotic evaporation applied to the concentration of cholupa (Passiflora maliformis) juice
(Univ Nac Colombia, Fac IngenieriaBogotaColombia, 2013)
Fate Of Alicyclobacillus Spp. In Enrichment Broth And In Juice Concentrates
(ELSEVIER SCIENCE BVAMSTERDAM, 2015)
Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice
(Elsevier B.V., 2007-01-01)
Changes in carotenoid pigment content of Brazilian Valencia orange juices due to thermal pasteurization and concentration were studied. Total carotenoid pigment content loss was not significant after thermal pasteurization ...
Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice
(Elsevier B.V., 2007-01-01)
Changes in carotenoid pigment content of Brazilian Valencia orange juices due to thermal pasteurization and concentration were studied. Total carotenoid pigment content loss was not significant after thermal pasteurization ...
Thermal evaporation: Representation of rise in boiling point of grapefruit juice
(2007-06-01)
The rise in boiling point of grapefruit juice was experimentally measured at soluble solids concentrations in the range of 9.3-60.6 °Brix and pressures between °6.0 × 103 and 9.0 × 104 Pa. Different approaches to represent ...
Thermal evaporation: Representation of rise in boiling point of grapefruit juice
(2007-06-01)
The rise in boiling point of grapefruit juice was experimentally measured at soluble solids concentrations in the range of 9.3-60.6 °Brix and pressures between °6.0 × 103 and 9.0 × 104 Pa. Different approaches to represent ...
Influence of Fluid Concentration on the Elevation of Boiling Point of Blackberry Juice
(Taylor & Francis Inc, 2008-01-01)
The rise in boiling point of blackberry juice was experimentally measured at soluble solids concentrations in the range of 9.4 to 58.4Brix and pressures between 4.9 103 and 9.0 104 Pa (abs.). Different approaches to ...
Influence of Fluid Concentration on the Elevation of Boiling Point of Blackberry Juice
(Taylor & Francis Inc, 2008-01-01)
The rise in boiling point of blackberry juice was experimentally measured at soluble solids concentrations in the range of 9.4 to 58.4Brix and pressures between 4.9 103 and 9.0 104 Pa (abs.). Different approaches to ...
Mathematical models for the prediction of rheological parameters of Brazilian concentrated orange juices
(Assn Food Scient Techn IndiaMysoreÍndia, 2003)
Microfiltration and reverse osmosis for clarification and concentration of acerola juice
(Elsevier Sci LtdOxfordInglaterra, 2004)