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

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

ABSTRACT 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(r) and Ultrazym AFP L(r) enzymes varying three operating parameters, the...

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Bibliographic Details
Main Authors: PLÍNIO R.F. CAMPOS, APARECIDO N. MÓDENES, FERNANDO R. ESPINOZA-QUIÑONES, DANIELA E.G. TRIGUEROS, SUELI T.D. BARROS, NEHEMIAS C. PEREIRA
Format: Article
Language:English
Published: Academia Brasileira de Ciências 2016-03-01
Series:Anais da Academia Brasileira de Ciências
Subjects:
suco de uva
tratamento enzimático
filtração micro/ultra
osmose inversa
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000100423&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000100423&lng=en&tlng=en

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