METABOLISME OF LIMONOIDS BY ARTHROBACTER GLOBIFORMIS II : BASIS FOR A PRACTICAL MEANS OF REDUCING THE LIMONIN CONTENT OF ORANGE JUICE BY IMMOBILIZED CELLS = METABOLISME DES LIMONOIDES PAR ARTHROBACTER GLOBIFORMIS II : HYPOTHESE D'UNE TECHNIQUE PRATIQUE POUR LA REDUCTION, PAR DES CELLULES IMMOBILISEES, DE LA TENEUR EN LIMONINE DU JUS D'ORANGEHASEGAWA S; PELTON VA; BENNETT RD et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 5; PP. 1002-1004; BIBL. 16 REF.; 2 TABL.Article

SOLUTIONS TO THE LIMONIN BITTERNESS PROBLEM OF CITRUS JUICES = DES SOLUTIONS AU PROBLEME DE L'AMERTUME, DUE A LA LIMONINE, DANS LES JUS D'AGRUMESHASEGAWA S; MAIER VP.1983; FOOD TECHNOLOGY (CHICAGO); ISSN 0015-6639; USA; DA. 1983; VOL. 37; NO 6; PP. 73-77; BIBL. 39 REF.; 2 FIG./2 TABL.Article

TWO NEW METHODS OF DEBITTERING PROTEIN HYDROLYSATES AND A FRACTION OF HYDROLYSATES WITH EXCEPTIONALLY HIGH CONTENT OF ESSENTIAL AMINO ACIDS.LALASIDIS G; SJOBERG LB.1978; J. AGRIC. FOOD CHEM.; USA; DA. 1978; VOL. 26; NO 3; PP. 742-749; BIBL. 30 REF.Article

INHIBITORY EFFECTS OF CITRIC ACID IN ENZYMIC DEBITTERING OF CITRUS FRUIT JUICEONO M.1980; J. FERMENT. TECHNOL. (OSAKA, 1977); ISSN 0385-6380; JPN; DA. 1980; VOL. 58; NO 4; PP. 387-389; BIBL. 12 REF.Article

A research note. Reduction of bitterness in grapefruit juice with β-cyclodextrin polymer in a continuous-flow process = Note de recherche. Procédé continu de réduction de l'amertume du jus de pamplemousse à l'aide d'un polymère de cyclodextrineSHAW, P. E; WILSON, C. W. III.Journal of food science. 1985, Vol 50, Num 4, pp 1205-1207, issn 0022-1147Article

DEBITTERING MECHANISM OF BITTER PEPTIDES FROM MILK CASEIN BY WHEAT CARBOXYPEPTIDASE. = MECANISME DE DESAMERISATION, PAR LA CARBOXYPEPTIDASE DE BLE, DES PEPTIDES AMERS DE LA CASEINE DU LAIT.UMETSU H; MATSUOKA H; ICHISHIMA E et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 1; PP. 50-53; BIBL. 19 REF.; 2 FIG./3 TABL.Article

THE DEVELOPMENT AND ACCEPTABILITY OF LUPINE (LUPINUS MUTABILIS) PRODUCTS = FABRICATION ET ACCEPTABILITE DES PRODUITS A BASE DE LUPIN (LUPINUS MUTABILIS)GROSS U; GALINDO RG; SCHOENEBERGER H et al.1983; QUALITAS PLANTARUM. PLANT FOODS FOR HUMAN NUTRITION; ISSN 0377-3205; NLD; DA. 1983; VOL. 32; NO 2; PP. 155-164; BIBL. 5 REF.; 3 FIG./1 TABL.Article

BITTERNESS REDUCTION OF NARINGIN AND LIMONIN BY BETA -CYCLODEXTRIN. = REDUCTION, PAR LA BETA -CYCLODEXTRINE, DE L'AMERTUME DE LA NARINGINE ET DE LA LIMONINE.KONNO A; MISAKI M; TODA J et al.1982; AGRIC. BIOL. CHEM., AGRICULTURAL AND BIOLOGICAL CHEMISTRY.; ISSN 0002-1369; JPN; DA. 1982; VOL. 46; NO 9; PP. 2203-2208; BIBL. 18 REF.; 6 FIG./2 TABL.Article

DIE LUPINE, EIN BEITRAG ZUR NAHRUNGSVERSORGUNG IN DEN ANDEN. V: EINIGE BEOBACHTUNGEN ZUR TRADITIONELLEN ENTBITTERUNG VON LUPINEN IM WASSER = LE LUPIN, CONTRIBUTION A LA CONNAISSANCE DES BESOINS NUTRITIONNELS DANS LES ANDES. V. QUELQUES OBSERVATIONS SUR LA DESAMERISATION TRADITIONNELLE DU LUPIN DANS L'EAUBLEITGEN R; GROSS R; GROSS U et al.1979; Z. ERNAEHR.-WISSENSCH.; DEU; DA. 1979; VOL. 18; NO 2; PP. 104-119; ABS. ENG; BIBL. 14 REF.Article

THE REACTIVATION OF EXHAUSED CELLULOSE ACETATE GEL BEADS USED COMMERCIALLY FOR DEBITTERING ORANGE JUICEJOHNSON RL.1981; J. SCI. FOOD AGRIC.; ISSN 0022-5142; GBR; DA. 1981; VOL. 32; NO 6; PP. 608-612; BIBL. 14 REF.Article

ENZYMES IN FRUIT AND VEGETABLE JUICE TECHNOLOGY.ROMBOUTS FM; PILNIK W.1978; PROCESS BIOCHEM.; GBR; DA. 1978; VOL. 13; NO 8; PP. 9-13; BIBL. 81 REF.Article

Reduction of grapefuit bitter components in a fluidized β-cyclodextrin polymer bed = Elimination des composés amers du pamplemousse sur un lit fluidisé contenant un polymère de la β-cyclodextrineWAGNER, C. J. JR; WILSON, C. W. III; SHAW, P. E et al.Journal of food science. 1988, Vol 53, Num 2, pp 516-518, issn 0022-1147Article

Production and potential food applications of cyclodextrins = Production et applications alimentaires potentielles des cyclodextrinesFood technology (Chicago). 1988, Vol 42, Num 1, pp 96-100, issn 0015-6639Article

Comparative effects of three types of Florisil treatments on flavanone glycosides and minerals of processed grapefruit juice = Effets comparés de trois types de traitements au Florisil sur les glycosides de flavanone et les éléments trace du jus de pamplemousseNIKDEL, S; ROUSEFF, R; FISHER, J et al.Journal of food science. 1987, Vol 52, Num 6, pp 1673-1675, issn 0022-1147Article

Adsorptive removal of bitter principles and titratable acid from citrus juices = Elimination, par adsorption, des composés amers et de l'acidité titrable dans les jus d'agrumesJOHNSON, R. L; CHANDLER, B. V.Food technology (Chicago). 1988, Vol 42, Num 5, pp 130-137, issn 0015-6639, 7 p.Conference Paper

A RESEARCH NOTE. DEBITTERING CITRUS JUICES WITH BETA -CYCLODEXTRIN POLYMER = NOTE DE RECHERCHE. DESAMERISATION, DES JUS D'AGRUMES, PAR UN POLYMERE DE BETA -CYCLODEXTRINESHAW PE; WILSON CW.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 646-647; BIBL. 9 REF.; 1 TABL.Article

THE PROTEIN QUALITY OF WATER DEBITTERED LUPINES (LUPINUS MUTABILIS) IN COMBINATION WITH OTHER PROTEIN SOURCESSCHOENEBERGER H; GROSS R; CREMER HD et al.1982; NUTRITION REPORTS INTERNATIONAL; ISSN 0029-6635; USA; DA. 1982; VOL. 25; NO 5; PP. 763-771; BIBL. 19 REF.Article

UTILISATION DES ENZYMES DANS L'INDUSTRIE DES BOISSONS (JUS DE FRUIT, NECTARS, VINS, SPIRITUEUX ET BIERES).PILNIK W.1982; BIOS (PARIS).; ISSN 0366-2284; FRA; DA. 1982; VOL. 13; NO 11; PP. 7-19; BIBL. 215 REF.; 14 FIG./2 TABL.Article

DEBITTERING AND NUTRITIONAL UPGRADING OF ENZYMIC CASEIN HYDROLYSATESCOGAN U; MOSHE M; MOKADY S et al.1981; J. SCI. FOOD AGRIC.; ISSN 0022-5142; GBR; DA. 1981; VOL. 32; NO 5; PP. 459-466; BIBL. 16 REF.Article

DEBITTERING OF SKIM MILK HYDROLYSATES BY ADSORPTION FOR INCORPORATION INTO ACIDIC BEVERAGESHELBIG NB; HO L; CHRISTY GE et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 2; PP. 331-335; BIBL. 26 REF.Article

NEW SORBENT GEL FORMS OF CELLULOSE ESTERS FOR DEBITTERING CITRUS JUICESCHANDLER BV; JOHNSON RL.1979; J. SCI. FOOD AGRIC.; GBR; DA. 1979; VOL. 30; NO 8; PP. 825-832; BIBL. 17 REF.Article

USE OF ENZYMES IN CITRUS PROCESSINGBRADDOCK RJ; KESTERSON JW.1979; FOOD TECHNOL.; USA; DA. 1979; VOL. 33; NO 11; PP. 78-83; (4 P.); BIBL. 14 REF.Article

Storage stability of grapefruit syrups = Stabilité au stockage des sirops de pamplemousseOANYEMI, O; BRUEMMER, J. H.Journal of food science. 1984, Vol 49, Num 5, pp 1330-1375, issn 0022-1147Article

Fiber entrapment of naringinase from Penicillium sp. and application to fruit juice debittering = Immobilisation, sur des fibres, de la naringinase de Penicillium sp. et application à la désamérisation des jus de fruitsHAU-YANG TSEN; SHIOU-YUH TSAI; GEE-KAITE YU et al.Journal of fermentation and bioengineering. 1989, Vol 67, Num 3, pp 186-189, issn 0922-338XArticle

Use of naringinase immobilized on glycophase-coated porous glass for fruit juice debittering = Utilisation de la naringinase immobilisée sur du verre poreux enrobé de glycophase pour la désaméristion des jus de fruitsJIMENO, A; MANJON, A; CANOVAS, M et al.Process biochemistry. 1987, Vol 22, Num 1, pp 13-16, issn 0032-9592Article