Pervaporation: The emerging technique for extracting aroma compounds from food systems

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22310%2F19%3A43934001" target="_blank" >RIV/60461373:22310/19:43934001 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1016/j.jfoodeng.2019.02.013" target="_blank" >https://doi.org/10.1016/j.jfoodeng.2019.02.013</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfoodeng.2019.02.013" target="_blank" >10.1016/j.jfoodeng.2019.02.013</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Pervaporation: The emerging technique for extracting aroma compounds from food systems

Popis výsledku v původním jazyce

To date, according to the latest literature inputs, membrane-based technologies have demonstrated to meet the recovery of several high-added-value compounds from agro-food products. Particularly, Pervaporation (PV), as a highly selective membrane technique, has demonstrated its ability in separating specific solutes like aroma compounds, which represent a current research challenge for food, cosmetic and pharmaceutical industries. The goal of this paper is to provide a critical overview of the ongoing development works aimed at extracting aroma compounds and their derivatives from their original sources. The literature data is shown, analyzed and discussed in relation to the separation process, molecule properties, membrane characteristics and key factors affecting the performance of such technology. Particular attention is paid to experimental results reported in the most recent findings. In addition, the generalities of PV, as well as the theoretical aspects and its role in separation, are also provided.

Název v anglickém jazyce

Pervaporation: The emerging technique for extracting aroma compounds from food systems

Popis výsledku anglicky

To date, according to the latest literature inputs, membrane-based technologies have demonstrated to meet the recovery of several high-added-value compounds from agro-food products. Particularly, Pervaporation (PV), as a highly selective membrane technique, has demonstrated its ability in separating specific solutes like aroma compounds, which represent a current research challenge for food, cosmetic and pharmaceutical industries. The goal of this paper is to provide a critical overview of the ongoing development works aimed at extracting aroma compounds and their derivatives from their original sources. The literature data is shown, analyzed and discussed in relation to the separation process, molecule properties, membrane characteristics and key factors affecting the performance of such technology. Particular attention is paid to experimental results reported in the most recent findings. In addition, the generalities of PV, as well as the theoretical aspects and its role in separation, are also provided.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

20400 - Chemical engineering

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

JOURNAL OF FOOD ENGINEERING

ISSN

0260-8774

e-ISSN

1873-5770

Svazek periodika

253

Číslo periodika v rámci svazku

July 2019

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

13

Strana od-do

27-39

Kód UT WoS článku

000463126900004

EID výsledku v databázi Scopus

2-s2.0-85062710615