Removal of limonin bitterness by treatment of ion exchange and adsorbent resins-Reference-Cited by-同舟云学术

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Removal of limonin bitterness by treatment of ion exchange and adsorbent resins

Published:2010-04 Issue:2 Volume:19 Page:411-416
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Kola Osman,Kaya Cemal,Duran Hüseyin,Altan Ali

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-010-0058-2.pdf

Reference36 articles.

1. Chandler BV, Kefford JF. The chemical assay of limonin, the bitter principle of oranges. J. Sci. Food Agr. 17: 193–197 (1966)

2. Shaw PE, Baines L, Milnes BA, Agmon G. Commercial debittering processes to upgrade quality of citrus juice products, citrus limonoids functional chemicals in agriculture and food. Acs. Sym. Ser. 758: 120–131 (2000)

3. Hasegawa S, Bennett RD, Herman Z, Fong CH, Ou P. Limonoid glucosides in citrus. Phytochemistry 28: 1717–1720 (1989)

4. Albach RF, Redman GH, Lime BJ. Limonin content of juice from Marrs and Hamlin oranges (Citrus sinensis L. Osbeck). J. Agr. Food Chem. 29: 313–315 (1981)

5. Maier VP, Brewster LC, Hsu AC. Ethylene accelerated limonoids metabolism in citrus fruits: A process for reducing juice bitterness. J. Agr. Food Chem. 21: 490–495 (1973)

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