Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste-Reference-Cited by-同舟云学术

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Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste

Published:2021-05 Issue: Volume:345 Page:128767
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gao Xianli^ORCID,Feng Tuo,Liu Ermeng,Shan Pei,Zhang Zhankai,Liao Lan,Ma Haile^ORCID

Funder

National Key Research and Development Program of China

Jiangsu Science and Technology Department

Zhongshan Science and Technology Bureau

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. The impact of power ultrasound application on physicochemical, antioxidant, and microbiological properties of fresh orange and celery juice blend;Anda;Journal of Food Measurement and Characterization,2019

2. A rapid and sensitive method for detecting microgram amounts of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

3. Evaluation of aroma differences between hand-squeezed juices from Valencia Late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments;Buettner;Journal of Agriculture and Food Chemistry,2001

4. Ultrasound assisted enzymolysis of sunflower meal protein: Kinetics and thermodynamics modeling;Dabbour;Journal of Food Process Engineering,2018

5. Application of ultrasound to improve lees ageing processes in red wines;del Fresno;Food Chemistry,2018

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2. Ougan (Citrus suavissima Hort. ex Tanaka) pomace dietary fibers alleviate high fat diet-induced obesity in mice by regulating intestinal microbiota;Food Bioscience;2024-12

3. Homologous expression of Aspergillus niger α-l-rhamnosidase and its application in enzymatic debittering of Ougan juice;Biotechnology Letters;2024-09-05

4. Homologous expression of Aspergillus niger α-L-rhamnosidase and its application in enzymatic debittering of Ougan juice.;2024-08-29

5. Factors affecting the formation of delayed bitterness in sweet orange (Citrus sinensis (L.) Osbeck) juice;Journal of Food Composition and Analysis;2024-08

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