Ultra- and nanofiltration of aqueous extracts from distilled fermented grape pomace
about
Membrane processing technology in the food industry: food processing, wastewater treatment, and effects on physical, microbiological, organoleptic, and nutritional properties of foods.Current technologies and new insights for the recovery of high valuable compounds from fruits by-products.Extraction and purification of high added value compounds from by-products of the winemaking chain using alternative/nonconventional processes/technologies.A two-step nanofiltration process for the production of phenolic-rich fractions from artichoke aqueous extracts.Recovery of Anthocyanins Using Membrane Technologies: A Review.Recovery of phenolic compounds from bergamot juice by nanofiltration membranes
P2860
Ultra- and nanofiltration of aqueous extracts from distilled fermented grape pomace
description
im April 2009 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована у квітні 2009
@uk
name
Ultra- and nanofiltration of aqueous extracts from distilled fermented grape pomace
@en
Ultra- and nanofiltration of aqueous extracts from distilled fermented grape pomace
@nl
type
label
Ultra- and nanofiltration of aqueous extracts from distilled fermented grape pomace
@en
Ultra- and nanofiltration of aqueous extracts from distilled fermented grape pomace
@nl
prefLabel
Ultra- and nanofiltration of aqueous extracts from distilled fermented grape pomace
@en
Ultra- and nanofiltration of aqueous extracts from distilled fermented grape pomace
@nl
P1476
Ultra- and nanofiltration of aqueous extracts from distilled fermented grape pomace
@en
P2093
Beatriz Díaz-Reinoso
Herminia Domínguez
P304
P356
10.1016/J.JFOODENG.2008.10.007
P577
2009-04-01T00:00:00Z