Enzymatic processing of <i>Citrus reticulata</i> (Kinnow) pomace using naringinase and its valorization through preparation of nutritionally enriched pasta.

Singla, Gisha; Panesar, Parmjit S; Sangwan, Rajender S; Krishania, Meena

Enzymatic processing of Citrus reticulata (Kinnow) pomace using naringinase and its valorization through preparation of nutritionally enriched pasta.

Singla, Gisha; Panesar, Parmjit S; Sangwan, Rajender S; Krishania, Meena.

Afiliação

Singla G; Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, S.A.S Nagar, Mohali, Punjab 140306 India.
Panesar PS; Food Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India.
Sangwan RS; Food Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India.
Krishania M; Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre, Sector 19, Ghaziabad, Uttar Pradesh 201002 India.

J Food Sci Technol ; 58(10): 3853-3860, 2021 Oct.

Article em En | MEDLINE | ID: mdl-34471309

Palavras-chave

Bitterness; Kinnow pomace; Naringenin; Naringin; Naringinase; Pasta

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2021 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2021 Tipo de documento: Article