Enzymic debittering of Indian grapefruit (Citrus paradisi) juice

Journal of the Science of Food and Agriculture

Volumn 82, Issue 4, 2002, Pages 394-397

  Prakash, S ^a   Singhal, R S ^a   Kulkarni, P R ^a  

^a UNIVERSITY OF MUMBAI   (India)

Author keywords

Citrus paradisi; Enzymic debittering; Grapefruit; Naringin; Naringinase

Indexed keywords

FOOD SCIENCE;

CITRUS; CITRUS X PARADISI;

EID: 0036129583     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1059     Document Type: Article

References (17)

1. Preferences for canned grapefruit juices
2. Consumer preferences in citrus juices
3. Debittering of concentrated grapefruit juice with naringinase
4. Biochemical basis of bitterness in citrus fruit juices and biotechnological approaches for debittering
5. Debittering citrus products with enzymes
6. New grapefruit product: Debitterizing albedo in situ
7. Naringin bitterness of grapefruit juice debittered with naringinase immobilized in a hollow fiber
8. Limonin and naringin removal from grapefruit juice with naringinase entrapped in cellulose triacetate fibers
9. Water insoluble derivatives of naringinase
10. Fibre entrapment of naringinase from Penicillium species and application to fruit juice debittering
11. Use of naringenin and naringenin
12. Flavonoids as a possible preventive of dental caries
13. Determination of flavanones in citrus industry
14. Treatment requirements for debittering and fortifying grapefruit and stable storage of the product
15. Nutritional improvement process
16. Enzymes in fruit and vegetable juice technology
17. Use of enzymes in citrus processing