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C R C Critical Reviews in Food Science and Nutrition Volume 19, 1983 - Issue 1
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Original Articles

Citrus fruits. Part II. Chemistry, technology, and quality evaluation. B. TechnologyFootnote∗

S. Ranganna Scientist, Training Centre, Central Food Technological Research Institute, Mysore, India
,
V. S. Govindarajan (retired) Project Coordinator, Sensory Evaluation Discipline, Central Food Technological Research Institute, Mysore, India
,
K. V. R. Ramana Scientist, Fruit and Vegetable Technology Discipline, Central Food Technological Research Institute, Mysore, India
&
J. F. Kefford Assistant Chief, Division of Food Research, CSIRO, North Ryde, N.S.W., Australia
Pages 1-98 | Published online: 29 Sep 2009

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Jong-Wan Kim, Tatsuya Nagaoka, Yasuyuki Ishida, Tatsuya Hasegawa, Kuniyuki Kitagawa & Seung-Cheol Lee. (2009) Subcritical Water Extraction of Nutraceutical Compounds from Citrus Pomaces. Separation Science and Technology 44:11, pages 2598-2608.
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Articles from other publishers (14)

Junyi Li, Hongmin Zhen, Shaoqing Yang, Qiaojuan Yan & Zhengqiang Jiang. (2023) Manno‐oligosaccharides from Cassia Seed Gum Attenuate Atherosclerosis through Inflammation Modulation and Intestinal Barrier Integrity Improvement in ApoE −/− Mice . Molecular Nutrition & Food Research.
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Ambrogina Albergamo, Rosaria Costa & Giacomo Dugo. 2020. Cold Pressed Oils. Cold Pressed Oils 159 180 .
Kavita Sharma, Neelima Mahato & Yong Rok Lee. (2019) Extraction, characterization and biological activity of citrus flavonoids. Reviews in Chemical Engineering 35:2, pages 265-284.
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Sophie Deterre, Clotilde Leclair, Jinhe Bai, Elizabeth A. Baldwin, Jan A. Narciso & Anne Plotto. (2016) Chemical and Sensory Characterization of Orange ( Citrus sinensis ) Pulp, a by-Product of Orange Juice Processing Using Gas-Chromatography-Olfactometry . Journal of Food Quality 39:6, pages 826-838.
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Vincenzo Sicari, Teresa Maria Pellicanò, Angelo Maria Giuffrè, Clotilde Zappia & Marco Capocasale. (2016) Bioactive compounds and antioxidant activity of citrus juices produced from varieties cultivated in Calabria. Journal of Food Measurement and Characterization 10:4, pages 773-780.
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Asiye Akyildiz & Erdal Ağçam. 2014. Food Processing: Strategies for Quality Assessment. Food Processing: Strategies for Quality Assessment 37 103 .
Kulwant S. Sandhu, Kuldip S. Minhas & Jiwan S. Sidhu. 2012. Handbook of Fruits and Fruit Processing. Handbook of Fruits and Fruit Processing 489 533 .
Sophie Deterre, Julien Delarue, Cécile Innocent & Pierre Giampaoli. (2012) Evaluation of Bitterness Intensity of Citrus Products by an Untrained Panel Using Relative-to-Reference Rating. Food and Nutrition Sciences 03:01, pages 80-88.
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Tadashi Fujita, Atsushi Kawase, Toshiro Niwa, Norimichi TomohiroMegumi MasudaHideaki Matsuda & Masahiro Iwaki. (2008) Comparative Evaluation of 12 Immature Citrus Fruit Extracts for the Inhibition of Cytochrome P450 Isoform Activities. Biological and Pharmaceutical Bulletin 31:5, pages 925-930.
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Jong-Wan Kim, Byung Cheol Lee, Jong-Hwa Lee, Ki-Chang Nam & Seung-Cheol Lee. (2008) Effect of electron-beam irradiation on the antioxidant activity of extracts from Citrus unshiu pomaces. Radiation Physics and Chemistry 77:1, pages 87-91.
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Louise Wicker. 2004. Handbook of Frozen Foods. Handbook of Frozen Foods.
J. K. Aronson. (2001) Forbidden fruit. Nature Medicine 7:1, pages 29-30.
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Satoru Kawaii, Yasuhiko Tomono, Eriko Katase, Kazunori Ogawa, Masamichi Yano, Meisaku Koizumi, Chihiro Ito & Hiroshi Furukawa. (2000) Quantitative Study of Flavonoids in Leaves of Citrus Plants . Journal of Agricultural and Food Chemistry 48:9, pages 3865-3871.
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Indriati Ekasari, W.M.F. Jongen & W. Pilnik. (1986) Use of a bacterial mutagenicity assay as a rapid method for the detection of early stage of Maillard reactions in orange juices. Food Chemistry 21:2, pages 125-131.
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