Relevant bibliographies by topics / Debittering

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Debittering'

Author: Grafiati
Published: 4 June 2021
Last updated: 21 February 2023

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Journal articles on the topic "Debittering"

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Suri, Shweta, Anupama Singh, Prabhat K. Nema, and Neetu Kumra Taneja. "A Comparative Study on the Debittering of Kinnow (Citrus reticulate L.) Peels: Microbial, Chemical, and Ultrasound-Assisted Microbial Treatment." Fermentation 8, no. 8 (August 14, 2022): 389. http://dx.doi.org/10.3390/fermentation8080389.

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Kinnow mandarin (Citrus reticulate L.) peels are a storehouse of well-known bioactive compounds, viz., polyphenols, flavonoids, carotenoids, limonoids, and tocopherol, which exhibit an effective antioxidant capacity. However, naringin is the most predominant bitter flavanone compound found in Kinnow peels that causes their bitterness. It prohibits the effective utilization of peels in food-based products. In the present study, a novel approach for the debittering of Kinnow peels has been established to tackle this problem. A comparative evaluation of the different debittering methods (chemical
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Saha, Badal C., and Kiyoshi Hayashi. "Debittering of protein hydrolyzates." Biotechnology Advances 19, no. 5 (September 2001): 355–70. http://dx.doi.org/10.1016/s0734-9750(01)00070-2.

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Izawa, Noboru, Ken Tokuyasu, and Kiyoshi Hayashi. "Debittering of Protein Hydrolysates UsingAeromonascaviaeAminopeptidase." Journal of Agricultural and Food Chemistry 45, no. 3 (March 1997): 543–45. http://dx.doi.org/10.1021/jf960784t.

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Özdemir, Yasin, Engin Güven, and Aysun Öztürk. "Debittering of Olives by Semi Drying." Pamukkale University Journal of Engineering Sciences 21, no. 9 (2015): 390–93. http://dx.doi.org/10.5505/pajes.2015.98159.

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Brenes, M., E. Ramírez, P. García, E. Medina, A. de Castro, and C. Romero. "New developments in table olive debittering." Acta Horticulturae, no. 1199 (April 2018): 483–88. http://dx.doi.org/10.17660/actahortic.2018.1199.77.

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García, Aranzazu, Concepcion Romero, Eduardo Medina, Pedro García, Antonio de Castro, and Manuel Brenes. "Debittering of Olives by Polyphenol Oxidation." Journal of Agricultural and Food Chemistry 56, no. 24 (December 24, 2008): 11862–67. http://dx.doi.org/10.1021/jf802967y.

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Habibi, Maryam, Mohammad Taghi Golmakani, Gholamreza Mesbahi, Mahsa Majzoobi, and Asgar Farahnaky. "Ultrasound-accelerated debittering of olive fruits." Innovative Food Science & Emerging Technologies 31 (October 2015): 105–15. http://dx.doi.org/10.1016/j.ifset.2015.06.014.

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Ramírez, Eva, Pedro García-García, Antonio de Castro, Concepción Romero, and Manuel Brenes. "Debittering of black dry-salted olives." European Journal of Lipid Science and Technology 115, no. 11 (September 17, 2013): 1319–24. http://dx.doi.org/10.1002/ejlt.201300167.

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FitzGerald, R. J., and G. O'Cuinn. "Enzymatic debittering of food protein hydrolysates." Biotechnology Advances 24, no. 2 (March 2006): 234–37. http://dx.doi.org/10.1016/j.biotechadv.2005.11.002.

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Kopsidas, Gerassimos C. "A regression analysis on the green olives debittering." Grasas y Aceites 42, no. 6 (December 30, 1991): 401–3. http://dx.doi.org/10.3989/gya.1991.v42.i6.1200.

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Dissertations / Theses on the topic "Debittering"

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Gous, Andries Gustav Stefanus. "Enzymatic debittering of grapefruit peel juice." Diss., University of Pretoria, 2012. http://hdl.handle.net/2263/31505.

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Vast amounts of waste consisting of peels, segment membranes and seeds are generated during grapefruit juice processing. The peels can be used for juice extraction to obtain grapefruit peel juice. Grapefruit peel juice can be a relatively cheap product and can be used as juice fillers. Extreme bitterness due to the compounds naringin and limonin limits the use of grapefruit peel juice in such applications. The aim of this study was to determine the effects of the enzymes aromase and laccase on the bitter compounds naringin and limonin and other physico-chemical properties of grapefruit p
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Gruschwitz, Maike [Verfasser]. "Evaluation of carrots and further Apiaceous plants as sources of health-promoting compounds and development of processes for the debittering of carrot juices / Maike Gruschwitz." Aachen : Shaker, 2013. http://d-nb.info/1051574676/34.

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Bastida, Rodríguez Josefa. "Análisis y simulación de un reactor de lecho fijo de naringinasa inmovilizada en vidrio poroso." Doctoral thesis, Universidad de Murcia, 1985. http://hdl.handle.net/10803/10939.

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Se presenta un modelo matemático para el diseño y simulación de un reactor de lecho fijo con enzimas inmovilizadas en partículas esféricas porosas. La ecuación de diseño del reactor se ha resuelto para el caso de un sistema enzimático, con limitaciones difusionales internas, que obedece a una cinética de Michaelis-Menten reversible.La validez del modelo se ha comprobado con el sistema enzimático naringina/naringinasa, aplicable al proceso de desamargado de zumos cítricos.<br>A mathematical model for design and simulation of a fixed bed reactor with immobilized enzymes in spherical particles is
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Fayoux, Stéphane C. "Interactions between plasticised PVC films and citrus juice components." Thesis, View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/35863.

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The study presented here consists in an original piece of work to better understand complex food packaging interactions. The majority of investigations on food polymer interactions related to orange juice and this provided a good base to our study (Literature reviews: cf. Chapters 1a and b). Additionally a rather remarkable finding in 1994 was that limonin, a trace bitter material found in some varieties of orange juice was rapidly absorbed by highly plasticised polyvinyl chloride (PVC plastisol) (Chapter 2). Several commercial absorbants are available for debittering, relying on limonin absor
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Rizza, Giorgio. "Citrus Limonoids: Functional Chemicals in Agriculture and Foods." Doctoral thesis, Università di Catania, 2016. http://hdl.handle.net/10761/4026.

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The search for limonoids started long back when scientists started looking for the factor responsible for bitterness in citrus. Studies showed that limonoids are highly oxygenated, modified terpenoids and have recently attracted attention because compounds belonging to this group have exhibited a range of biological activities like insecticidal, insect antifeedant and growth regulating activity on insects as well as antibacterial, antifungal, antimalarial, anticancer, antiviral and a number of other pharmacological activities on humans. Based on this premise this paper has focused on technol
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Vasconcelos, Maria de Medeiros. "Debittering of Lupinus albus L. using subcritical water extraction." Master's thesis, 2021. http://hdl.handle.net/10362/113512.

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White lupin, Lupinus albus L., is a legume used for human and animal feed. It usually grows and is cultivated in the Mediterranean and the Middle East. It is rich in proteins, fibers, and carbohydrates and can replace soy consumption while decreasing soy imports in Europe. White lupin has a high content of alkaloids, which gives it a bitter taste while making it toxic to humans and animals. Lupin requires a pre-treatment that consists of cooking the lupin, followed by successive washes with water.The present work studied an alternative green method of extracting lupin alkaloids,
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Marques, Carolina Isabel Coimbra. "A green approach to the debittering of Lupinus Albus L." Master's thesis, 2020. http://hdl.handle.net/10362/105927.

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Lupinus Albus L. has been widely used for human and animal consumption around the Mediterranean and Middle East, due to its interesting nutritional value, especially the high content of protein and carbohydrates. However, white lupin seeds cannot be consumed directly due to the high content of alkaloids, compounds that are toxic and confer a bitter taste. The traditional way to avoid this is successive rinsing and boiling with water, which uses a lot of water that becomes wastewater. The aim of this work is to propose an alternative method to extract the alkaloids from the seeds. Two methodo
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Hsu, Chun-hua, and 徐儁華. "Studies of debittering of Ponkan juice by Ultrafiltration and Resins adsorption." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/18721019098009148666.

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碩士<br>國立臺灣大學<br>園藝學系<br>81<br>Ponkan (Citrus reticulata Blanco, var.Ponkan ) fruits stored at 10℃, 15℃, 20 ℃, and room temperature (20± 2℃ ) for seven weeks, the major bitter compound,limonin, in the extracted juices all decreased from 15.6mg/Kg to 2±1mg/Kg(approximately 87% redu- ction ), and remain at this level through the 13th week. Another major bitter compound in Ponkan juices, nomilin, are also shown the reduction from 3.2mg/Kg to undetectable level in eight weeks. Except for the
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LIU, JIAN-GONG, and 劉建功. "Freezing-thawing-Centrifugation extraction enzyme debittering and adsorption deastringency studies of fresh plum juice." Thesis, 1986. http://ndltd.ncl.edu.tw/handle/11780083183414580548.

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YU, JI-KAI, and 虞積凱. "Use of fiber entrapped naringinase for fruit juice debittering hydrolysis of naringin and removal of limonin." Thesis, 1989. http://ndltd.ncl.edu.tw/handle/84023854696601117625.

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Books on the topic "Debittering"

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Manlan, Michel. Evaluation of the properties of polystyrene divinylbenzene adsorbents for debittering grapefruit juice. 1988.

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Book chapters on the topic "Debittering"

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Narnoliya, Lokesh Kumar, and Jyoti Singh Jadaun. "Biotechnological Avenues for Fruit Juices Debittering." In Energy, Environment, and Sustainability, 119–49. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-3263-0_8.

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Shaw, Philip E., Leigh Baines, Bradford A. Milnes, and Gilad Agmon. "Commercial Debittering Processes to Upgrade Quality of Citrus Juice Products." In ACS Symposium Series, 120–31. Washington, DC: American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0758.ch009.

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Mireku-Gyimah, Nana Ama, and Yakubu Jibira. "Sensory Perception of Bioactive Peptides and Debittering Techniques Employed for Taste Improvement." In Bioactive Peptides, 281–96. First edition. | Boca Raton : CRC Press, 2021. | Series:: CRC Press, 2021. http://dx.doi.org/10.1201/9781003052777-13.

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Busto, María D., Mónica Cavia-Saiz, Natividad Ortega, and Pilar Muñiz. "Enzymatic Debittering on Antioxidant Capacity of Grapefruit Juice." In Processing and Impact on Antioxidants in Beverages, 195–202. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-12-404738-9.00020-9.

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"Lupines: An Alternative for Debittering and Utilization in Foods." In Food Science and Food Biotechnology, 253–72. CRC Press, 2003. http://dx.doi.org/10.1201/9780203009536-18.

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Gallagher, Jacqueline, Ara D. Kanekanian, and E. Peter Evans. "Debittering of α-Casein Hydrolysates by a Fungal Peptidase." In Biochemistry of Milk Products, 143–51. Elsevier, 2005. http://dx.doi.org/10.1533/9780857093066.143.

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Smit, G., Z. Kruyswijk, A. H. Weerkamp, C. de Jong, and R. Neeter. "SCREENING FOR AND CONTROL OF DEBITTERING PROPERTIES OF CHEESE CULTURES." In Flavour Science, 25–31. Elsevier, 1996. http://dx.doi.org/10.1533/9781845698232.1.25.

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Conference papers on the topic "Debittering"

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Norman, Seth I., and Dan A. Kimball. "A Commercial Citrus Debittering System." In ASME 1990 Citrus Engineering Conference. American Society of Mechanical Engineers, 1990. http://dx.doi.org/10.1115/cec1990-3601.

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Excessive bitterness in citrus juices has been extensively studied in the past due to a reduction in juice quality. In the late 1970’s, Australia began to commercially debitter citrus juices using cellulose acetate beads. However, due to operational problems, this plant was shutdown. Continued research has led to the first commercial debittering installation in the United States. Using a proprietary styrene/divinylbenzene hydrophylic adsorbent, a citrus debittering system was started in 1988 to debitter navel orange juice. The automatic citrus debittering system was designed for continuous ope
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Wethern, Mike. "Citrus Debittering With Ultrafiltration/Adsorption Combined Technology." In ASME 1991 Citrus Engineering Conference. American Society of Mechanical Engineers, 1991. http://dx.doi.org/10.1115/cec1991-3704.

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A citrus debittering process combining the technologies of ultrafiltration and adsorption resin has been successfully applied in twelve (12) commercial installations around the world. Figure 1 documents the commercial uses of the combined technology debittering process since 1985. The commercial applications of this process include: — Debittering of Navel orange juice — Reduced bitter grapefruit juice — Quality upgrading of orange pulp wash Paper published with permission.
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Ghanem, Fred. "Juice Debittering: Basic Science, Optimization, and Recent Advances." In ASME 2012 Citrus Engineering Conference. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/cec2012-5701.

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Bitterness such as Naringin in Grapefruits and Limonin in all Citrus fruits have a strong influence on consumers’ choices for their favorite juices. There have been many methods from ultrafiltration to biocatalysis used to lower such bitter compounds and make the juices more desirable by the consumer. One major tool for such debittering operation is the use of synthetic adsorbents which will be discussed in this paper. Ion exchange resins and adsorbents have been used for over a century in various food applications to concentrate flavors, decolorize juices, and enhance the quality of the final
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Schofield, Tim, and Chris Miller. "The Development and Application of Resin Systems for the Treatment of Citrus Products Containing Pulp and Cloud." In ASME 2007 Citrus Engineering Conference. American Society of Mechanical Engineers, 2007. http://dx.doi.org/10.1115/cec2007-5305.

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This paper describes the resin treatment system developed by Bucher Alimentech NZ Ltd. (BAN) for the treatment of Citrus Products containing pulp and cloud. These products can be pure juices, core or pulp washes, or peel extracts and comminutes. The system does not use filtration membranes to first clarify the feed stream, instead a pulp reduced stream containing cloud is treated through the resin beds. Processes including debittering, colour adjustment, and ratio adjustment are described. Benefits are defined. Paper published with permission.
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Balaban, Murat O., and Ana G. Arreola. "Supercritical Carbon Dioxide Applied to Citrus Processing." In ASME 1991 Citrus Engineering Conference. American Society of Mechanical Engineers, 1991. http://dx.doi.org/10.1115/cec1991-3702.

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Uses of supercritical (SC) fluids in citrus processing in conventional applications such as citrus oil fractionation, lemon oil extraction, and orange juice debittering are reviewed. In a non-conventional application, single strength orange juice was treated with SC CO2. Effect of pressure (7–34 MPa), temperature (35–60°C), and time (15–180 min) on pectinesterase (PE) activity, cloud stability, microorganisms, and sensory attributes were investigated. SC CO2 inactivated PE below thermal inactivation temperatures. (Activation energy at 31 MPa = 97.4 KJ/mole; at atmospheric pressure = 166.6 KJ/m
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