Evaluation of the effect of high pressure on naringin hydrolysis in grapefruit juice with naringinase immobilised in calcium alginate beads
The reduction of bitterness in citrus juices would increase their acceptance by the consumer. This reduction in grapefruit juices can be achieved as a result of an enzymatic process, with improved commercial value and maintenance of health properties. The use of a cheap, simple and effective immobil...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2015
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10451/20971 |
| País: | Portugal |
| Oai: | oai:repositorio.ul.pt:10451/20971 |