Pervaporation investigation of recovery of volatile compounds from brown crab boiling juice

Pervaporation has been used to obtain aroma concentrates from brown crab boiling juice. The boiling juice and the obtained permeate have been analysed by Headspace Solid Phase Dynamic Extraction Gas Chromatography/Mass Spectrometry. The effect of feed temperature on the pervaporation performance of...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food science and technology international 2014-10, Vol.20 (7), p.511-526
Hauptverfasser:	Martínez, Rodrigo, Sanz, M Teresa, Beltrán, Sagrario
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Brachyura Cooking Gas Chromatography-Mass Spectrometry Humans Odorants - analysis Shellfish Solid Phase Microextraction Solutions - chemistry Temperature Volatile Organic Compounds - analysis Water
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!