Optimization of debittering and deacidification parameters for Pomelo juice and assessment of juice quality - Gupta, Arun Kumar; Koch, Parismita; Mishra, Poonam (Journal of food science and technology, 2020)
Keywords: Acidity; amberlite; Amberlite (trademark); Ascorbic acid; Bitterness; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Citric acid; Citrus fruits; Deacidification; debittering; Food Science; Fruit juices; Fruits; Independent variables; juice quality; Juices; naringin; Nutrition; Optimization; Physicochemical properties; Process variables; pummelos; Quality assessment; Resins; Response surface methodology; Short Communication; Stirring; titratable acidity; Vitamin C; Pomelo; Ion-exchange; Naringin content; Deacidification; Response surface methodology