REDUCTION OF BITTER COMPONENTS IN GRAPEFRUIT AND NAVEL ORANGE JUICES WITH BETA-CYCLODEXTRIN POLYMERS OR XAD RESINS IN A FLUIDIZED-BED PROCESS

被引：33

作者：

WILSON, CW ^{[1
]}

WAGNER, CJ ^{[1
]}

SHAW, PE ^{[1
]}

机构：

[1] USDA ARS,US CITRUS & SUBTROP PROD LAB,S ATLANTIC AREA,POB 1909,WINTER HAVEN,FL 33883

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1989年 / 37卷 / 01期

关键词：

D O I：

10.1021/jf00085a004

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：14 / 18

页数：5

共 13 条

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[3]

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[4] REDUCTION OF BITTERNESS AND ACIDITY IN GRAPEFRUIT JUICE BY ADSORPTIVE PROCESSES [J].

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CHANDLER, BV .

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[5]

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[6]

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[8] USE OF A SIMPLE SOLVENT OPTIMIZATION PROGRAM TO IMPROVE SEPARATION OF LIMONIN IN CITRUS JUICES [J].

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[9] SELECTIVE REMOVAL OF BITTER COMPOUNDS FROM GRAPEFRUIT JUICE AND FROM AQUEOUS-SOLUTION WITH CYCLODEXTRIN POLYMERS AND WITH AMBERLITE XAD-4 [J].

SHAW, PE ;

BUSLIG, BS .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1986, 34 (05) :837-840

[10] REDUCTION OF BITTERNESS IN GRAPEFRUIT JUICE WITH BETA-CYCLODEXTRIN POLYMER IN A CONTINUOUS-FLOW PROCESS [J].

SHAW, PE ;

WILSON, CW .

JOURNAL OF FOOD SCIENCE, 1985, 50 (04) :1205-1207

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