Electromembrane approach to substantially improve the ecoefficiency of deacidified cranberry juice production: Physicochemical properties, life cycle assessment and ecoefficiency score

Published 2019 View Full Article

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Title
Electromembrane approach to substantially improve the ecoefficiency of deacidified cranberry juice production: Physicochemical properties, life cycle assessment and ecoefficiency score
Authors
Keywords
Cranberry juice, Deacidification, Electrodialysis with bipolar membranes, Salt precipitation, Life cycle assessment, Ecoefficiency
Journal
JOURNAL OF FOOD ENGINEERING
Volume 273, Issue -, Pages 109802
Publisher
Elsevier BV
Online
2019-11-05
DOI
10.1016/j.jfoodeng.2019.109802

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