Effect of membrane clarification on the physicochemical properties of pomegranate jjuice
- Author
- MIRSAEEDGHAZI, Hossein1 ; EMAM-DJOMEH, Zahra1 ; SAYED MOHAMMAD MOUSAVI1 ; AHMADKHANIHA, Reza2 ; SHAFIEE, Abbas2
[1] Department of Food Science, Engineering and Technology. Faculty of Biosystem Engineering, University of Tehran, Karaj, Iran, Islamic Republic of
[2] Department of Medicinal Chemistry, Faculty of Pharmacy and Pharmaceutical Sciences Research Center, Tehran University of Medical Sciences, Tehran 14174, Iran, Islamic Republic of - Source
International journal of food science & technology. 2010, Vol 45, Num 7, pp 1457-1463, 7 p ; ref : 1/2 p
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Scientific domain
- Food science technology
- Publisher
- Wiley-Blackwell, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Anthocyanin LC/MS clarification juice membrane pomegranate
- Keyword (fr)
- Anthocyane Chromatographie phase liquide Flavonoïde Grenade (fruit) Membrane Propriété physicochimique Fruit Pigment Polyphénol
- Keyword (en)
- Anthocyanin Liquid chromatography Flavonoid Pomegranate Membrane Physicochemical properties Fruit Pigments Polyphenol
- Keyword (es)
- Antocianina Cromatografía fase líquida Flavonoide Granada (fruta) Membrana Propiedad fisicoquímica Fruto Pigmento Polifenol
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22914102
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.2010.02284.x 
https://dx.doi.org/10.1111/j.1365-2621.2010.02284.x
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