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Comparative study of various processes used for removal of bitterness from kinnow pomace and kinnow pulp residue.
Singla, Gisha; Singh, Umesh; Sangwan, Rajender S; Panesar, Parmjit S; Krishania, Meena.
Affiliation
  • Singla G; Center of Innovative and Applied Bioprocessing (CIAB), Sector-81 (knowledge city), Mohali 140306, India; Food Biotechnology Research Laboratory, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal 148106, Punjab, India.
  • Singh U; Center of Innovative and Applied Bioprocessing (CIAB), Sector-81 (knowledge city), Mohali 140306, India.
  • Sangwan RS; Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre, Sector 19, Ghaziabad, Uttar Pradesh 201 002, India.
  • Panesar PS; Food Biotechnology Research Laboratory, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal 148106, Punjab, India.
  • Krishania M; Center of Innovative and Applied Bioprocessing (CIAB), Sector-81 (knowledge city), Mohali 140306, India. Electronic address: meena@ciab.res.in.
Food Chem ; 335: 127643, 2021 Jan 15.
Article in En | MEDLINE | ID: mdl-32745841
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Full text: 1 Database: MEDLINE Main subject: Waste Products / Plant Extracts / Citrus / Flavoring Agents / Food Handling Language: En Journal: Food Chem Year: 2021 Type: Article Affiliation country: India
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Full text: 1 Database: MEDLINE Main subject: Waste Products / Plant Extracts / Citrus / Flavoring Agents / Food Handling Language: En Journal: Food Chem Year: 2021 Type: Article Affiliation country: India