Assam lemon, Kachai lemon and Pomelo are the three different types of abundantly
available lemons in North-East India. The present article emphasizes on the debittered juice …

Commercialization of citrus fruit juice is always hindered by the bitterness development in
juice when stored for a significant period of time. In order to debitter citrus juice, an attempt …

A pure yeast Clavispora lusitaniae, isolated from whey beverage, phenotypically
characterized and molecularly characterized by sequencing of D1/D2 domain of 26S rRNA …

Bitterness in citrus fruit juices is the major problem faced by food processing industries.
Because bitterness reduce the shelf life of juice and consumer acceptability. The major …

Citrus limetta peels (CLP), a waste material generated by juice industries, has scarcely been
reported for the production of yeast enzymes. The study was conducted to obtain a …

Conventional methods to reduce the bitterness in citrus juices involve not only the removal
of the bitter compounds (naringin and limonin), but also bioactive components (organic …

Nowadays, the majority of the population follows the tight working schedule so it became
difficult for them to maintain their balanced diet. Therefore, to obtain proper healthy nutrition …

Eco-enzyme is a type of natural compound that can be extracted normally from citrus fruit
peels or waste and various other sources. It is a complex solution produced by the …

The present work explores the use of enzymes for debittering grapefruit (Citrus paradisi)
juice. The debittering process was optimised using a statistical approach. A full factorial …

Kinnow (Citrus nobilis× Citrus deliciosa) is considered as an important fruit of North India.
The kinnow fruit cover an area of 3.61× 10 5 ha and accounts for highest production among …