[HTML][HTML] Bitter taste, phytonutrients, and the consumer: a review
A Drewnowski, C Gomez-Carneros - The American journal of clinical …, 2000 - Elsevier
Dietary phytonutrients found in vegetables and fruit appear to lower the risk of cancer and
cardiovascular disease. Studies on the mechanisms of chemoprotection have focused on …
cardiovascular disease. Studies on the mechanisms of chemoprotection have focused on …
Flavonoid Composition of Citrus Juices
In the early nineties the presence of flavonoids in Citrus juices began to attract the attention
of a number of researchers, as a result of their biological and physiological importance. This …
of a number of researchers, as a result of their biological and physiological importance. This …
Complex scaffold remodeling in plant triterpene biosynthesis
Triterpenes with complex scaffold modifications are widespread in the plant kingdom.
Limonoids are an exemplary family that are responsible for the bitter taste in citrus (eg …
Limonoids are an exemplary family that are responsible for the bitter taste in citrus (eg …
Sweet orange: evolution, characterization, varieties, and breeding perspectives
Among Citrus species, the sweet orange (Citrus sinensis (L.) Osbeck) is the most important
in terms of production volumes and cultivated areas. Oranges are particularly appreciated …
in terms of production volumes and cultivated areas. Oranges are particularly appreciated …
Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice: Part II: Impact on specific chemical and …
L Vervoort, I Van der Plancken, T Grauwet… - Innovative Food Science …, 2011 - Elsevier
The impact of thermal, high pressure (HP) and pulsed electric field (PEF) processing for mild
pasteurization of orange juice was compared on a fair basis, using processing conditions …
pasteurization of orange juice was compared on a fair basis, using processing conditions …
Debittering of citrus juice by different processing methods: A novel approach for food industry and agro-industrial sector
Bitterness in citrus fruit juices is the major problem faced by food processing industries.
Because bitterness reduce the shelf life of juice and consumer acceptability. The major …
Because bitterness reduce the shelf life of juice and consumer acceptability. The major …
Encapsulation of natural active compounds, enzymes, and probiotics for fruit juice fortification, preservation, and processing: An overview
Fruit juices are low-fat, non-alcoholic, lactose-free, and nutritious beverages that are highly
desired by consumers. However, fruit juices undergo microbial, enzymatic, and chemical …
desired by consumers. However, fruit juices undergo microbial, enzymatic, and chemical …
An integrated approach to mandarin processing: Food safety and nutritional quality, consumer preference, and nutrient bioaccessibility
Mandarins are a member of the Citrus genus and are the focus of growing commercial
interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus …
interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus …
Bergamot (Citrus bergamia Risso) as a source of nutraceuticals: limonoids and flavonoids
Limonoids are human health promoters, and have many pharmacological properties:
anticancer, antioxidant, antibacterial and antifungal. To the best of the authors' knowledge …
anticancer, antioxidant, antibacterial and antifungal. To the best of the authors' knowledge …
Rutinosidase and other diglycosidases: rising stars in biotechnology
V Křen, P Bojarová - Biotechnology Advances, 2023 - Elsevier
Diglycosidases are a special class of glycosidases (EC 3.2. 1) that catalyze the separation of
intact disaccharide moieties from the aglycone part. The main diglycosidase representatives …
intact disaccharide moieties from the aglycone part. The main diglycosidase representatives …