Enzymic debittering of Indian grapefruit (Citrus paradisi) juice

The present work explores the use of enzymes for debittering grapefruit (Citrus paradisi) juice. The debittering process was optimised using a statistical approach. A full factorial design using enzyme concentration (0.25, 0.5 and 1.0 g l−1), incubation temperature (25, 30 and 40 °C) and time of inc...

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Veröffentlicht in:	Journal of the science of food and agriculture 2002-03, Vol.82 (4), p.394-397
Hauptverfasser:	Prakash, S, Singhal, R S, Kulkarni, P R
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Citrus paradisi enzymic debittering Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology grapefruit naringin naringinase Use and upgrading of agricultural and food by-products. Biotechnology
Online-Zugang:	Volltext
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