Concentration of blackcurrant (Ribes nigrum L.) juice with nanofiltration

The results in case of concentration by nanofiltration are favorable, so it is worth to go on G.J. McDougall, S. Gordon and R. Brennan, et al., Anthocyanin-flavanol condensation products from black currant (Ribes nigrum L.), J. Agric. Food Chem., 53(25) (2005) 7878–7885. R. Bagger-Jorgensen, A.S. Meyer, C. Varming and G. Jonsson, Recovery of volatile aroma compounds from black currant juice by vacuum membrane distillation, J. Food Eng., 64 (2004) 23–31. R. Slimestad and H. Solheim, Anthocyanins from black currants (Ribes nigrum L.), J. Agric. Food Chem., 50(11) (2002) 3228–3231. C. Varming, M.L. Andersen and L. Poll, Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma, J. Agric. Food Chem., 52(25) (2004) 7628–7636. B.B. Mikkelsen and L. Poll, Decomposition and transformation of aroma compounds and anthocyanins during black currant (Ribes nigrum L.) juice processing, J. Food Sci., 67(9) (2002) 3447–3455.