Limonoid debittering of citrus juices using immobilized bacterial cell systems
Author:
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://www.tandfonline.com/doi/pdf/10.1080/08905438709549668
Reference22 articles.
1. Bitterness prevention in citrus juices. Comparative activities and stabilities of the limonoate dehydrogenases from Pseudomonas and Arthrobacter
2. Effect of some citrus juice constituents on taste thresholds for limonin and naringin bitterness
3. Limonoate dehydrogenase from Arthrobacter globiformis
4. USE OF LIMONOATE DEHYDROGENASE OF Arthrobacter globiformis FOR THE PREVENTION OR REMOVAL OF LIMONIN BITTERNESS IN CITRUS PRODUCTS
5. Isolation of new limonoate dehydrogenase from Pseudomonas
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1. Limonoids as cancer chemopreventive agents;Journal of the Science of Food and Agriculture;2005
2. Further Studies on the Anticancer Activity of Citrus Limonoids;Journal of Agricultural and Food Chemistry;2004-07-01
3. Evaluation of Ultrafiltration and Adsorption to Debitter Grapefruit Juice and Grapefruit Pulp Wash;Journal of Food Science;1992-05
4. Biosynthesis of Limonoids in Citrus;Secondary-Metabolite Biosynthesis and Metabolism;1992
5. On the merits of viable-cell immobilisation;Biotechnology Advances;1991-01
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