Concentration of ‘Oblachinska’ sour cherry juice using osmotic distillation

Concentration of ‘Oblachinska’ sour cherry juice using osmotic distillation

Sour cherry is one of the most famous and characteristic Hungarian fruit what is also commonly used in food production as a colour additive. The sour cherry cultivar, ‘Oblachinska’ was shown to be a rich source of antioxidant compounds, including mainly anthocyanins. Valuable compounds in fruit juic...

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Bibliographic Details
Main Authors: G. Rácz, N. Papp, A. Hegedűs, Z. Szabó, J. Nyéki, T. Szabó, É. Stefanovits-Bányai, Gy. Vatai
Format: Article
Language:English
Published: University of Debrecen 2012-04-01
Series:International Journal of Horticultural Science
Subjects:
fruit juice
membrane concentration
osmotic distillation
sour cherry
Online Access:https://ojs.lib.unideb.hu/IJHS/article/view/990

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