Amanote Research

Amanote Research

    RegisterSign In

Concentrating Red Beet Juice Using Osmotic Distillation: Effects of Device Structure

Nutrition and Food Sciences Research
doi 10.29252/nfsr.6.2.37
Full Text
Open PDF
Abstract

Available in full text

Date

April 1, 2019

Authors
Mahdi MahdaviHossein MirsaeedghaziAkbar ArabhosseiniFatemeh Azarikia
Publisher

Armenian Green Publishing Co.


Related search

Production of Fermented Red Beet Juice Using Probiotic Lactobacilli Bacteria

2019English

Potassium Acetate Solution as a Promising Option to Osmotic Distillation for Sour Cherry (Prunus cerasusL.) Juice Concentration

Acta Alimentaria
Food Science
2014English

Lipoperoxyl Radical Scavenging and Antioxidative Effects of Red Beet Pigments

2012English

The Osmotic Concentrating Ability in Healthy Infants and Children

Archives of Disease in Childhood
Child HealthPediatricsPerinatology
1965English

Effects of Red Wine and Grape Juice Against Foodborne Pathogens and Probiotics

English

In Vitro Gynogenesis in Red Beet (Beta Vulgaris L.): Effects of Ovule Culture Conditions

Acta Societatis Botanicorum Poloniae
Plant Science
2014English

Study on the Experiment of Concentrating Coking Wastewaters by Air-Blowing Vacuum Membrane Distillation

Applied Physics Research
2009English

Effects of Splenectomy for Osmotic Fragility of Circulating Red Cells in Thoroughbred Horses During Exercise.

Journal of Equine Science
Equine
1999English

Computational Simulation of Concentration by Osmotic Evaporation of Passion Fruit Juice (Passiflora Edullis)

Revista Facultad de Ingeniería
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy