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Production of antioxidant enriched cranberry juice by electrodialysis with filtrationmembrane: impact of process on juice composition

机译：通过过滤电渗析生产富含抗氧化剂的酸果蔓汁膜：工艺对果汁成分的影响

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《ICEF11;International congress on engineering and food》||1735-1736|共2页
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L. Bazinet; S. Brianceau; M. Araya-Farias; Y. Desjardins;
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1. Production of a Phenolic Antioxidant Enriched Cranberry Juice by Electrodialysis with Filtration Membrane [J] . Laurent Bazinet, Celine Cossec, Helene Gaudreau Journal of Agricultural and Food Chemistry . 2009,第21期

机译：过滤膜电渗析法生产浓缩酚类抗氧化剂的酸果蔓汁
2. Evolution of cranberry juice physico-chemical parameters during phenolic antioxidant enrichment by electrodialysis with filtration membrane [J] . Laurent Bazinet, Sylene Brianceau, Pascal Dube Separation and Purification Technology . 2012,第Null期

机译：滤膜电渗析富集酚类抗氧化剂过程中酸果蔓汁理化参数的变化
3. Deacidification of cranberry juice by electrodialysis: Impact of membrane types and configurations on acid migration and juice physicochemical characteristics (vol 163, pg 228, 2016) [J] . Serre Elodie, Rozoy Elodie, Pedneault Karine, Separation and Purification Technology . 2016,第Null期

机译：蔓越莓汁通过电渗析脱酸：膜类型和结构对酸迁移和汁液理化特性的影响（第163卷，第228页，2016年）
4. Production of antioxidant enriched cranberry juice by electrodialysis with filtration membrane: impact of process on juice composition [C] . L. Bazinet, S. Brianceau, M. Araya-Farias, International congress on engineering and food . 2011

机译：用过滤膜通过电渗析生产抗氧化酸浓郁的酸醋汁：工艺对果汁组合物的影响
5. Protein Digestibility and Antioxidant Bioaccessibility in Cranberry Juice Enhanced with Whey Protein as Influenced by Thermal and High-Pressure Processing during In Vitro Digestion [D] . Villa, Karen Alondra Ríos. 2018

机译：用乳清蛋白增强酸果汁汁中的蛋白质消化率和抗氧化剂生物可接受性，其在体外消化期间受热电和高压加工的影响
6. Citrus × Clementina Hort. Juice Enriched with Its By-Products (Peels and Leaves): Chemical Composition In Vitro Bioactivity and Impact of Processing [O] . Mariarosaria Leporini, Monica Rosa Loizzo, Vincenzo Sicari, 2020

机译：柑橘×Clementina Hort。富含其副产品（果皮和树叶）的果汁：化学成分体外生物活性和加工的影响
7. Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages [O] . Rodríguez-Roque M. Janet, Ancos Begoña de, Sánchez-Moreno Concepción, 2015

机译：食物基质和加工过程对果汁饮料中维生素C，酚类化合物和亲水抗氧化活性的体外生物利用度的影响

Production of antioxidant enriched cranberry juice by electrodialysis with filtrationmembrane: impact of process on juice composition

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