Free access
Volume 67, Number 3, May-June 2012
Page(s) 215 - 225
Published online 11 May 2012
  1. Aviram M., Rosenblat M., Gaitini D., Nitecki S., Hoffman A., Dornfeld L., Volkova N., Presser D., Attias J., Liker H., Hayek T., Pomegranate juice consumption for 3 years by patients with carotid artery stenosis reduces common carotid intima-media thickness, blood pressure and LDL oxidation, Clin. Nutr. 23 (2004) 423–433. [CrossRef] [PubMed]
  2. De Nigris F., Williams-Ignarro S., Lerman L.O., Crimi E., Botti C., Mansueto G., D'Armiento F.P., De Rosa G., Sica V., Ignarro L.J., Napoli C., Beneficial effects of pomegranate juice on oxidation-sensitive genes and endothelial nitric oxide synthase activity at sites of perturbed shear stress, Proc. Natl. Acad. Sci. USA (PNAS) 102 (2005) 4896–4901. [CrossRef] [PubMed]
  3. Rosenbalt M., Hayek T., Aviram M., Anti-oxidative effects of pomegranate juice consumption by diabetic patients on serum and on macrophages, Atherosclerosis 187 (2006) 363–371. [CrossRef] [PubMed]
  4. Rouseff R.L., Bitterness in foods and beverage, Dev. Food Sci. 25 (1990) 1–12.
  5. Alper N., Acar J., Removel of phenolic compounds in pomegranate juices using ultra filtration and laccase-ultra filtration combinations, Nahr. 48 (2004) 148–187.
  6. Nawaz H., Shi J., Mittal G.S., Kakuda Y., Extraction of polyphenols from grape seeds and concentration by ultrafiltration, Sep. Purif. Technol. 48 (2006) 176–181. [CrossRef]
  7. Bruijn J.P.F., Venegas A., Martinez J.A., Borquez R., Ultra filtration performance of carbosep membranes for the clarification of apple juice, LWT-Food Sci. Technol. 36 (2003) 397–406. [CrossRef]
  8. Barros S.T.D., Andrade C.M.G., Mendes E.S., Peres L., Study of fouling mechanism in pineapple juice clarification by ultra filtration, J. Membr. Sci. 215 (2003) 213–224. [CrossRef]
  9. Cassano A., Conidi C., Timpone R., D’Avella M., Drioli E., A membrane-based process for the clarification and the concentration of the cactus pear juice, J. Food Eng. 80 (2007) 914–921. [CrossRef]
  10. Cheikh-Rouhou S., Baklouti S., Hadj-Taïeb N., Besbes S., Chaabouni S., Blecker C., Attia H., Élaboration d'une boisson à partir d'écart de triage de dates : clarification par traitement enzymatique et microfiltration, Fruits 61 (2006) 389–399. [CrossRef] [EDP Sciences]
  11. He Y., Ji Z., Li S., Effective clarification of apple juice using membrane filtration without enzyme and pasteurization pre-treatment, Sep. Purif. Technol. 57 (2007) 366–373. [CrossRef]
  12. Szaniawski A.R., Effects of pectin concentration and crossflow velocity on permeability in the microfiltration of dilute pectin solutions by macroporous titania membranes containing immobilised pectinase, Biotechnol. Prog. 12 (1996) 403–405. [CrossRef]
  13. Vaillant F., Millan P., O’Brien G., Dornier M., Decloux M., Reynes M., Cross flow microfiltration of passion fruit after partial enzymatic liquefaction, J. Food Eng. 42 (1999) 215–224. [CrossRef]
  14. Vladisavljević G.T., Vukosavljević P., Bucvić B., Permeation flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes, J. Food Eng. 60 (2003) 241–247. [CrossRef]
  15. Yu J., Lencki R.W., Effect of enzyme treatments on the fouling behaviour of apple juice during microfiltration, J. Food Eng. 63 (2004) 413–423. [CrossRef]
  16. Borneman Z., Gökmen V., Nijhuis H.H., Selective removal of polyphenols and brown colour in apple juices using PES/PVP membranes in a single ultrafiltration process, Sep. Purif. Technol. 23 (2001) 53–61. [CrossRef]
  17. Chaisakdanugull C., Theerakulkait C., Wrolstad R.E., Pineapple juice and its fractions in enzymatic browning inhibition of banana [Musa (AAA Group) ‘Gros Michel’], J. Agric. Food Chem. 55 (2007) 4252–4257. [CrossRef] [PubMed]
  18. Pinelo M., Landbo A.K.L., Vikbjerg A.F., Meyer A.S., Effect of clarification technique and rat intestinal extract incubation on phenolic composition and antioxidant activity of black currant juice, J. Agric. Food Chem. 54 (2006) 6564–6571. [CrossRef] [PubMed]
  19. Oszmianski J., Lee C.Y., Enzymatic oxidative reaction of catechin and chlorogenic acid in a model system, J. Agric. Food Chem. 38 (1990) 1202–1204. [CrossRef]
  20. Gökmen V., Borneman Z., Nijhuis H.H., Improved ultrafiltration for colour reduction and stabilization of apple juice, J. Food Sci. 63 (1998) 504–507. [CrossRef]
  21. Hermia J., Constant pressure blocking filtration laws application to power-law non-Newtonian fluids, Trans. Inst. Chem. Eng. 60 (1982) 183–187.
  22. Field R.W., Wu D., Howell J.A., Gupta B.B., Critical flux concept for microfiltration fouling, J. Membr. Sci. 100 (1995) 259–272. [CrossRef]
  23. Field R.W., Wu D., Howell J.A., Gupta B.B., Mass transport and the design of membrane system, in: Scott K., Hughes R. (Eds.), Industrial membrane separation technology, Chapman & Hall, Lond., U.K., 1996, 93 p.
  24. Wei D.S., Hossain M., Saleh Z.S., Separation of polyphenolics and sugar by ultrafiltration: Effects of operating conditions on fouling and diafiltration, Int. J. Chem. Biomol. Eng. 1 (2008) 9–16.
  25. Cassano A., Marchio M., Drioli E., Clarification of blood orange juice by ultrafiltration: analyses of operating parameters, membrane fouling and juice quality, Desalination 212 (2007) 15–27. [CrossRef]
  26. Vela M.C.V., Blanco S.Á., García J.L., Rodríguez E.B., Analysis of membrane pore blocking models adapted to cross-flow ultrafiltration in the ultrafiltration of PEG, Chem. Eng. J. 149 (2009) 232–241. [CrossRef]
  27. Neifar M., Ellouze-Ghorbel R., Kamoun A., Baklouti S., Mokni A., Jaouani A., Ellouze-Chaabouni S., Effective clarification of pomegranate juice using laccase treatment optimized by response surface methodology followed by Ultra filtration, J. Food Process. Eng. (2009) 1–21.
  28. Englyst H.N., Quigley M.E., Hudson G.J., Determination of dietary fibres as non starch polysaccharides with gaz-liquid chromatography, high performance liquid chromatographic or spectrophotometic measurment of constituent sugars, Analyst. 119 (1994) 1497–1509. [CrossRef] [PubMed]
  29. Anon., Official methods of analysis, Assoc. Off. Anal. Chem. (AOAC), 16th ed., Wash., D.C, U.S.A., 1997.
  30. Singleton V.L., Rossi Jr. J.A., Colorimetry of total phenolics with phosphomolybdic acid reagents, Am. J. Enol. Vitic. 16 (1965) 144–158.
  31. Siebert K.J., Troukhanova N.V., Lynn P.Y., Nature of polyphenol-protein interaction, J. Agric. Food Chem. 44 (1996) 80–85. [CrossRef]
  32. Mirsaeedghazi H., Emam-Djomeh Z., Mousavi S.M., Ahmadkhaniha R., Shafiee A., Effect of membrane clarification on the physicochemical properties of pomegranate juice, Int. J. Food Sci. Technol. 45 (2010) 1457–1463. [CrossRef]
  33. Ushikubo F.Y., Watanabe A.P., Viotto L.A., Microfiltration of umbu (Spondias tuberosa Arr. Cam.) juice, J. Membr. Sci. 288 (2007) 61–66. [CrossRef]
  34. Giovanelli G., Ravasin G., Apple juice stabilization by combined enzyme membrane filtration process, LWT-Food Sci. Technol. 26 (1993) 1–7. [CrossRef]
  35. Cassano A., Jiao B., Drioli E., Production of concentration kiwifruit juice by integrated membrane process, Food Res. Int. 37 (2004) 139–148. [CrossRef]
  36. Mirsaeedghazi H., Emam-Djomeh Z., Mousavi S. M., Aroujalian A., Navidbakhsh M., Changes in blocking mechanisms during membrane processing of pomegranate juice, Int. J. Food Sci. Technol. 44 (2009) 2135–2141. [CrossRef]