Comparison between different ion exchange resins for the deacidification of passion fruit juice
- 30 April 2003
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 57 (2), 199-207
- https://doi.org/10.1016/s0260-8774(02)00298-4
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- A history of the origin and development of macroporous ion-exchange resinsReactive and Functional Polymers, 1997
- Modelling glucose-fructose separation by adsorption chromatography on ion exchange resinsJournal of Food Engineering, 1992
- Debittering and Deacidifying Sour Orange (Citrus aurantium) Juice Using Neutral and Anion Exchange ResinsJournal of Food Science, 1992
- Deacidification of passion fruit juice by ultrafiltration and ion‐exchange processesInternational Journal of Food Science & Technology, 1989
- Ion exchange and adsorbent resins for removal of acids and bitter principles from citrus juicesJournal of the Science of Food and Agriculture, 1985