Concepedia

Pectinase and naringinase help to improve juice production and quality from pummelo (Citrus grandis) fruit

Hui Ni, Yuan Fan Yang, Feng Chen, Hai Feng Ji, Yang Hu, Wu Ling, Hui Nong Cai

Food Science and Biotechnology · 2014 · 29 citations · 20 references

DOI

Concepts

References

20

Juice components and antioxidant capacity of citrus varieties cultivated in China

Guihua Xu, Donghong Liu, Jianchu Chen et al. · Food Chemistry · 2007 · 373 citations

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Ultraviolet treatment of orange juice

Mai Thu Thi Tran, Mohammed Farid · Innovative Food Science & Emerging Technologies · 2004 · 313 citations

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Optimization of enzymatic clarification of sapodilla juice using response surface methodology

Helen Sin, Salmah Yusof, Nazimah Hamid et al. · Journal of Food Engineering · 2005 · 282 citations

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Colour degradation and quality parameters of sonicated orange juice using response surface methodology

Brijesh K. Tiwari, K. Muthukumarappan, Colm P. O’Donnell et al. · LWT · 2007 · 171 citations

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Production, purification, and characterization of the debittering enzyme naringinase

Munish Puri, Uttam Chand Banerjee · Biotechnology Advances · 2000 · 162 citations · Full text

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