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The Debittering of Navel Orange Juice Using Polymeric Films

✍ Scribed by Stéphane C. Fayoux; Ruben J. Hernandez; Robert V. Holland

Book ID: 111405107
Publisher: Institute of Food Technologists
Year: 2007
Tongue: English
Weight: 294 KB
Volume: 72
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2007.00283.x

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## Abstract Reducing the limonin contents of pasteurised Navel orange juices by passage through a cellulose acetate gel bead column at ambient temperature significantly decreased the bitterness and increased the flavour and acceptability of the juices as measured by taste panel scores. Debittering