ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The bitter components limonin and naringin in grapefruit juices were reduced by β-cyclodextrin polymer with pilot plant equipment using a fluidized bed process. This polymer has been regenerated 21 times without apparent loss in capacity. Reduction of limonin and naringin concentrations ranged from 30–59% and from 33–48%, respectively. Both limonin and naringin levels were reduced sufficiently in all juices to make them significantly preferred in flavor tests over their controls.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb07745.x
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