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Integrated approach involving liquid membranes and forward osmosis for the processing of fruit juice and natural colorants.

Chanukya, B. S. (2015) Integrated approach involving liquid membranes and forward osmosis for the processing of fruit juice and natural colorants. Doctoral thesis, Central Food Technological Research Institute.

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Abstract

The present work deals with the application of liquid membranes and forward osmosis (FO) for the selective separation of the component of interest and subsequent concentration of the liquid foods and natural colorants.

Item Type: Thesis (Doctoral)
Uncontrolled Keywords: liquid membranes forward osmosis liquid foods natural colorants
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Jul 2017 06:08
Last Modified: 11 Jul 2017 06:08
URI: http://ir.cftri.com/id/eprint/12788

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