Debittering and Deacidifying Sour Orange (Citrus aurantium) Juice Using Neutral and Anion Exchange Resins-Reference-Cited by-同舟云学术

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Debittering and Deacidifying Sour Orange (Citrus aurantium) Juice Using Neutral and Anion Exchange Resins

Published:1992-03 Issue:2 Volume:57 Page:380-384
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

COUTURE R.,ROUSEFF R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb05499.x/fullpdf

Reference14 articles.

1. Composition and inheritance of flavanones in citrus fruit

2. Changes in California Naval Orange Juice during Commercial Debittering.

3. Reduction of bitterness and acidity in grapefruit juice by adsorptive processes

4. Ion exchange and adsorbent resins for removal of acids and bitter principles from citrus juices

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2. Changes in quality parameters of orange juice deacidified by ion exchange resins;Food Chemistry;2022-05

3. Grapefruit Debittering by Simultaneous Naringin Hydrolysis and Limonin Adsorption Using Naringinase Immobilized in Agarose Supports;Molecules;2022-04-30

4. Isolation and characterization of naringinase enzyme and its application in debittering of Pomelo juice ( Citrus grandis ): A comparative study with macroporous resin;Journal of Food Processing and Preservation;2021-03-20

5. Simultaneous adsorption of acid and flavonoids from hawthorn juice onto resins;Journal of Food Engineering;2021-02

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