Modulating flavanone compound for reducing the bitterness and improving dietary fiber, physicochemical properties, and anti-adipogenesis of green yuzu powder by enzymatic hydrolysis

Modulating flavanone compound for reducing the bitterness and improving dietary fiber, physicochemical properties, and anti-adipogenesis of green yuzu powder by enzymatic hydrolysis

Yuzu (Citrus junos Sieb.) is a peel-edible fruit with a pleasant aroma, but its bitter taste can impact consumer appeal. In this study, an efficient enzymatic method reduced bitterness in green yuzu powder (GYP). Cellulase KN and naringinase from Aspergillus oryzae NYO-2 significantly decreased nari...

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Bibliografiska uppgifter
Huvudupphovsmän: Hyeon-Jun Seong, Hayeong Kim, Jeong-Yong Cho, Kwang-Yeol Yang, Seung-Hee Nam
Materialtyp: Artikel
Språk:English
Publicerad: Elsevier 2024-06-01
Serie:Food Chemistry: X
Ämnen:
Aspergillus oryzae NYO-2
Cellulase
Dietary fiber
Green yuzu
Naringinase
Länkar:http://www.sciencedirect.com/science/article/pii/S2590157524002165

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