Treatment of grapefruit (Citrus aurantium) juice with Amberlite IR 400 resulted in 69.23%
naringin removal after 5 min exposure with significant clarification and 89.41% tartness …

Debittering of citrus by-products is required to obtain value-added compounds for
application in the food industry (eg, dietary fiber, bioactive compounds). In this work, the …

Delayed bitterness causes severe economic loss in citrus juice industry worldwide, which is
mostly due to the formation of limonoid compounds, especially limonin, in juice. In this study …

Limonin was found be the main cause of bitterness in ponkan juice. Adsorption debittering of
ponkan juice was carried out with macroporous adsorbent resins of EXA-45 and LX-900 …

This review describes the relationships and links between culture collections, which act as
sources of genomes, transcriptomes, proteome, and metabolomes, and fields of research …

Nowadays, the majority of the population follows the tight working schedule so it became
difficult for them to maintain their balanced diet. Therefore, to obtain proper healthy nutrition …

This study aimed to investigate the correlation among the amino acids, fatty acids
composition, flavor compounds, and microbial dynamic changes of cured large yellow …

Bitterness reduction, especially of foods and beverages containing phytonutrients, is one of
the biggest challenges in the food industry because bitterness has a deleterious effect on …

In certain varieties of oranges, an increase in bitterness is currently observed in juices, after
extraction, restraining their industrial use. This has been explained by the conversion of the …

A facile process of enhanced whole cell biotransformation to debitter the triterpenoid limonin
in citrus juices was optimized in this work. To maximize bioconversion, permeabilization …