Improvement on the concentrated grape juice physico-chemical characteristics by an enzymatic treatment and Membrane Separation Processes

In this work, the improvement on the concentrated grape juice physico-chemical characteristics by using an enzymatic treatment followed by Membrane Separation Process (MSP) has been investigated. By using Novozym 33095® and Ultrazym AFP L® enzymes varying three operating parameters, the...

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Bibliografische gegevens
Gepubliceerd in:Anais da Academia Brasileira de Ciências
Hoofdauteurs: PLÍNIO R.F. CAMPOS, APARECIDO N. MÓDENES, FERNANDO R. ESPINOZA-QUIÑONES, DANIELA E.G. TRIGUEROS, SUELI T.D. BARROS, NEHEMIAS C. PEREIRA
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Academia Brasileira de Ciências 2016
Onderwerpen:
Multidisciplinaria (Ciencias Naturales y Exactas)
micro
Grape juice
reverse osmosis
ultra filtration
enzymatic treatment
Online toegang:https://www.redalyc.org/articulo.oa?id=32744812036
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