Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 5 of 5 for “"Debittering"”.
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Citrus Limonoids: Functional Chemicals in Agriculture and Foods
… fiber. To do that, the company has inserted a debittering line to the plant using an alkaline aqueous solution in order to extract flavanones and limonoids. In the present paper the operational conditions of debittering were evaluated and optimized by determining the limonin content of samples …
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DEVELOPMENT OF LEGUME-DERIVED INGREDIENTS AND FOODS ENRICHED IN BIOACTIVE COMPOUNDS USING DIFFERENT STRATEGIES
… properties. Additionally, an optimized debittering method was proposed and compared with traditional ones for impact on residual alkaloids, taste profile (by e-tongue), and antioxidants. Germination was also explored as a means to enhance lipophilic antioxidants. The results unveiled the …
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Functionality of Azadirachta indica A. Juss (neem) in beverages
… see explore the effect of two adsorbents based debittering strategies on the bioactive potential and organoleptic properties of neem tea. While both the solid phase extraction (SPE) and Amberlite XAD-16 (AMB) are successful in reducing the bitterness, both lead to a reduction in flavonol, total …
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Desarrollo de inmovilizados de naringinasa en criogeles de PVA-PEG y en membranas de ultrafiltración para la reducción del amargor en zumo de pomelo
Uno de los principales problemas en la comercialización de los zumos de pomelo es su elevado amargor, debido a la presencia del flavonoide naringina. Esta Tesis Doctoral se centra en el desarrollo de inmovilizados de la enzima naringinasa que sean activos y estables para la eliminación del amargor …
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Características antioxidantes y efecto sobre biomarcadores de estrés oxidativo del zumo de pomelo desamargado por tecnología enzimática y por tratamiento con resinas de intercambio
El zumo de pomelo constituye una de las principales fuentes de compuestos bioactivos con características antioxidantes. Sin embargo, su consumo es bajo debido a la presencia del compuesto naringina, flavonoide con una elevada capacidad antioxidante pero a la vez responsable de su sabor amargo. Los …