Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Concentration and selective retention of anthocyanins and proanthocyanidins from cranberry juice using pressure-driven filtration processes

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: August 2026

Source: Journal of Food Engineering, Volume 415

Author(s): Vianey Monsserrat Adaile-Pérez, Véronique Perreault, Laurent Bazinet

Publication date: August 2026Source: Journal of Food Engineering, Volume 415Author(s): Vianey Monsserrat Adaile-Pérez, Véronique Perreault, Laurent Bazinet Read More

Related posts:

Default ThumbnailA first systematic study on the impact of pulsed electric field parameters on peptide migration during separation of a whey protein hydrolysate by electrodialysis with ultrafiltration membrane Default ThumbnailIdentification of antihypertensive, antidiabetic, and antioxidant peptides derived from hydrolysates of dairy white wastewaters containing milk proteins using machine learning insights Default ThumbnailIn vitro digestibility, peptide profile, and bioactivities of water lentil (duckweed) protein compared to commercial protein isolates Default ThumbnailIn situ rheological monitoring during in vitro gastric digestion: Linking viscosity dynamics with lipid bioaccessibility in oil-in-water emulsions Default ThumbnailEditorial Board Default ThumbnailDetermination of anisotropic effective thermo-mechanical properties of leafy vegetables via X-ray CT and finite element modelling using forward and inverse analyses
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.