Investigation of citrus flavor adsorption during debittering of grapefruit juice using kinetic modeling and response surface methodology
Reconstituted grapefruit juice was debittered with XAD-7HP adsorbent resin in batch experiments and the adsorption rate constants of the bitter principal naringin and the volatile flavor compounds α-pinene, β-myrcene, d-limonene, α-terpineol, and β-caryophyllene were determined using a pseudo-first...
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Published in | Food science and biotechnology Vol. 20; no. 3; pp. 715 - 724 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
Heidelberg
The Korean Society of Food Science and Technology
01.06.2011
한국식품과학회 |
Subjects | |
Online Access | Get full text |
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