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  • 1
    Electronic Resource
    Electronic Resource
    Limonoid Debittering of Citrus Juice Sera By Immobilized Cells of Corynebacterium fascians (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Corynebacterium fascians cells capable of metabolizing limonoids were prepared conveniently with inexpensive carbon sources such as fructose, galactose and citric acid. Cells thus obtained were immo-bilized in acrylamide gel and used in a biological debittering process previously developed. The process significantly reduced limonin and nomilin contents of citrus juice sera. It was particularly effective toward the reduction of nomilin. The debittering treatment did not have adverse effects on the composition of other citrus constituents such as citric, malic, ascorbic acids, fructose, glucose and sucrose.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13393.x
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  • 2
    Electronic Resource
    Electronic Resource
    PRODUCTION OF LIMONOATE DEHYDROGENASE BY Pseudomonas (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The growth conditions of Pseudomonas sp. 321–18 were studied to maximize yields of limonoate dehydrogenase, which prevents the development of limonin bitterness in citrus juices. The organism grew well on 0.5% or less limonoate media, but it did not grow on media containing 1.0% or more limonoate. Galactose and fructose were excellent substrates for its growth, but sucrose and glucose were found to be poor. The organism grew best at 25°C and pH 7–7.5. Cells grown on substrates other than those containing limonoids did not produce limonoate dehydrogenase, but the enzyme was induced with low concentrations of limonoids. Enzyme activity was increased five to sixfold by use of the induction method on galactose grown cells.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1095-8649.2007.volcontents_1.x-i1
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  • 3
    Electronic Resource
    Electronic Resource
    USE OF LIMONOATE DEHYDROGENASE OF Arthrobacter globiformis FOR THE PREVENTION OR REMOVAL OF LIMONIN BITTERNESS IN CITRUS PRODUCTS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb07225.x
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  • 4
    Electronic Resource
    Electronic Resource
    Limonoids and Flavonoids in Juices of Oroblanco and Melogold Grapefruit Hybrids (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Oroblanco and Melogold are hybrids obtained from pummelo and grapefruit. Limonoids and flavonoids in both juices were analyzed. Oroblanco and Melogold juices contained low concentrations of limonoid glucosides, an average of 99 and 59 ppm, respectively. However, they contained relatively high concentrations of bitter limonoid aglycones, limonin and nomilin, at levels above the limonin bitterness threshold. For comparison, limonoid glucosides in juices of grapefruit, another pummelo hybrid, were also analyzed. Limonin glucoside was the major limonoid glucoside in all juices analyzed. Nomilin glucoside and nomilinic acid glucosides were also present. Oroblanco and Melogold juices contained bitter flavonoids normally found in grapefruit and pummelo including naringin, neohesperidin and poncerin in total amount of 440 ppm in Oroblanco juice and 495 ppm in Melogold juice. They also contained several other nonbitter flavonoids found in grapefruit.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15675.x
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  • 5
    Electronic Resource
    Electronic Resource
    Limonoid Glucosides in Fruit, Juice and Processing by-products of Satsuma Mandarin (Chus unshiu Marcov.) (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In a study on improving utilization of waste from processing of Satsuma mandarin (Citrus unshiu Marcov.) the limonoid glucosides of fruit, juice, and by-products were measured using HPLC and TLC. All materials had the 17-β-D-glucopyranoside derivatives of limonoids reported in other commercial citrus fruit. Citrus molasses was a good source for industrial scale extraction of limonoid glucosides. An extraction system using polystyrene divinylbenzene resins, was developed which could be expanded to industrial scale.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb05634.x
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  • 6
    Electronic Resource
    Electronic Resource
    Limonoid glucosides in Orange Molasses (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The concentrations of limonoid glucosides in orange molasses, a byproduct of citrus juice processing, were measured. The 17-β-D-gluco-pyranoside derivatives (glucosides) of limonin, nomilin, nomilinic acid and obacunone were present and quantified. Orange molasses contained an average of 568 ppm of total limonoid glucosides at 11.8°Brix. Orange molasses (3.8L) contained up to 12.5g of total limonoid glucosides. The molasses could be used as a source for commercial isolation of citrus limonoid glucosides.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb13157.x
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  • 7
    Electronic Resource
    Electronic Resource
    Limonoids in Pummelos [Citrus grandis (L.) Osbeck] (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Juice and seeds from 16 cultivars of mature pummelo fruits were analyzed for limonoid content. Pummelo juice contained an average of 18 ppm limonin and 29 ppm total limonoid glucosides. Compared to other juices, ptmnnelo contained very high concentrations of limonin and very low concentrations of limonoid glucosides. Limonin, nomilin, obacunone and trace amounts of deacetyhromilin were found in pummelo seeds. The 17–β-D-glucopyranoside derivatives (glucosides) of nomilin, nomilinic acid and obacunone were also present. Total limonoid aglycone concentration in the seeds ranged from 773 ppm to 9,900 ppm and total limonoid glucosides ranged from 130 ppm to 1,912 ppm.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb04574.x
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  • 8
    Electronic Resource
    Electronic Resource
    Limonoid Glucosides in Commercial Citrus Juices (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Commercial citrus juices were found to contain very high concentrations of limonoid glucosides. TLC analyses showed the presence of these compounds averaging 320, 190 and 82 ppm in orange, grapefruit and lemon juices, respectively. The major glucoside in citrus juices was limonin 17-O-β-D-glucopyianoside, which constituted over 50% of the total limonoid glucosides in the juices.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05146.x
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  • 9
    Electronic Resource
    Electronic Resource
    Nomilin Acetyl-Lyase, a Bacterial Enzyme for Nomilin Debittering of Citrus Juices (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Nomilin acetyl-lyase, an enzyme responsible for the conversion of bitter nomilin to nonbitter obacunone was purified from cell-free extracts of Corynebacterium fuscians by (NH4)2SO4 precipitation, followed by HPLC gel filtration and ion exchange chromatography. The electrophoretically pure preparation represented a 1050-fold increase in specific activity with a recovery of 38%. The enzyme, (MW 90,000) required sulfhydryl groups for its catalysis, had a pH optimum of 8.5, a Km of 38.1 PM, and a Vmax of 4.83 μmoles/min. Obacunone A-ring lactone hydrolase, which catalyzes the conversion of obacunone to obacunoate, was also purified from the extract by HPLC gel filtration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13290.x
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  • 10
    Electronic Resource
    Electronic Resource
    A Research Note CELLULASE IN DATES AND ITS ROLE IN FRUIT SOFTENING (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb15572.x
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