Enzyme-assisted biotransformation increases hesperetin content in citrus juice by-products

Food Research International

Volumn 124, Issue , 2019, Pages 213-221

  Ruviaro, Amanda Roggia ^a   Barbosa, Paula de Paula Menezes ^a   Macedo, Gabriela Alves ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Aglycones; Bioconversion; Citrus waste; Enzymatic reaction; Hesperetin; Phenolic compounds; Tannase

Indexed keywords

BIOCONVERSION; ENZYMES; EXTRACTION; FLAVONOIDS; FRUIT JUICES; PHENOLS;

AGLYCONES; CITRUS WASTES; ENZYMATIC REACTION; HESPERETIN; PHENOLIC COMPOUNDS; TANNASE;

CITRUS FRUITS;

ANTIOXIDANT; CARBOXYLESTERASE; GLYCOSIDASE; HESPERETIN; HESPERIDIN; PHENOL DERIVATIVE; TANNASE;

BIOREMEDIATION; CHEMISTRY; CITRUS; HYDROLYSIS; INDUSTRIAL WASTE; METABOLISM;

ANTIOXIDANTS; BIODEGRADATION, ENVIRONMENTAL; CARBOXYLIC ESTER HYDROLASES; CITRUS; GLYCOSIDE HYDROLASES; HESPERIDIN; HYDROLYSIS; INDUSTRIAL WASTE; PHENOLS;

EID: 85046753362     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.05.004     Document Type: Article

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