Removal of limonin bitterness by treatment of ion exchange and adsorbent resins

Kola, Osman; Duran, Hüseyin

dc.contributor.authors	Kola, O; Kaya, C; Duran, H; Altan, A;
dc.date.accessioned	2020-03-06T08:32:34Z
dc.date.available	2020-03-06T08:32:34Z
dc.date.issued	2010
dc.identifier.citation	Kola, O; Kaya, C; Duran, H; Altan, A; (2010). Removal of limonin bitterness by treatment of ion exchange and adsorbent resins. FOOD SCIENCE AND BIOTECHNOLOGY, 19, 416-411
dc.identifier.issn	1226-7708
dc.identifier.uri	https://doi.org/10.1007/s10068-010-0058-2
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67312
dc.description.abstract	This study, the selective removal of limonin bitterness from Washington navel orange juice by batch adsorption to the Amberlite XAD-16HP and Dowex Optipore L285 was investigated and the determination of some compositional changes that occurred with orange juices debittering using adsorption resins were the primary focus. Amberlite XAD-16HP and Dowex Optipore L285 have been successfully used to reduce bitterness to acceptable levels in Washington navel orange juices. Amberlite XAD-16HP does not have any important negative effects on the quality characteristics of orange juices. However, Dowex Optipore L285 reduces the titratable acidity (TA) in the orange juices and so increases the content of soluble solids contents (SSC), pH value, and ratio accordingly.
dc.language	English
dc.publisher	SPRINGER
dc.subject	Food Science & Technology
dc.title	Removal of limonin bitterness by treatment of ion exchange and adsorbent resins
dc.type	Article
dc.identifier.volume	19
dc.identifier.startpage	411
dc.identifier.endpage	416
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Kola, Osman
dc.contributor.saüauthor	Duran, Hüseyin
dc.relation.journal	FOOD SCIENCE AND BIOTECHNOLOGY
dc.identifier.wos	WOS:000277239600018
dc.identifier.doi	10.1007/s10068-010-0058-2
dc.contributor.author	Kola, Osman
dc.contributor.author	Duran, Hüseyin