Limonoid debittering of citrus juices using immobilized bacterial cell systems
- 1 January 1987
- journal article
- research article
- Published by Taylor & Francis in Food Biotechnology
- Vol. 1 (2) , 249-261
- https://doi.org/10.1080/08905438709549668
Abstract
Limonoids such as limonin and nomilin cause bitterness in a variety of commercial citrus juices. This is a major problem of the world‐wide citrus product industry and also has significant negative economic impact on processors and growers also. This article reviews research on immobilized bacterial cell systems that can be used for the reduction of limonoid bitterness in citrus juices.Keywords
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