The effect of carboxymethyl cellulose and β-cyclodextrin as debittering agents on bitterness and physicochemical properties of bitter gourd extract
Author:
Funder
National Science and Technology Council of Taiwan
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05693-4.pdf
Reference30 articles.
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3. Ares G, Barreiro C, Deliza R, Gámbaro A (2009) Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts. Food Res Int 42:871–878
4. Binello A, Cravotto G, Nano GM, Spagliardi P (2004) Synthesis of chitosan–cyclodextrin adducts and evaluation of their bitter-masking properties. Flavour Fragr J 19(5):394–400
5. Ćorković I, Pichler A, Buljeta I, Šimunović J, Kopjar M (2021) Carboxymethylcellulose hydrogels: effect of its different amount on preservation of tart cherry anthocyanins and polyphenols. Curr Plant Biol 28:100222
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