Code: 06829789
The study revealed that solute-membrane interaction is the main parameter, which controls the retentivity of the flavor components and not the membrane s pore size. A qualitative correlation between solute hydrophobicity and its r ... more
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The study revealed that solute-membrane interaction is the main parameter, which controls the retentivity of the flavor components and not the membrane s pore size. A qualitative correlation between solute hydrophobicity and its retentivity was observed. Despite its small size compared to the membrane MWCO, B-caryophellene which is one the major flavor components of the guava fruit was characterized by total retention due to its strong adsorption on the surface of the membrane.
Book category Books in English Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry
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