The effect of carboxymethyl cellulose and β-cyclodextrin as debittering agents on bitterness and physicochemical properties of bitter gourd extract
Published 2023 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
The effect of carboxymethyl cellulose and β-cyclodextrin as debittering agents on bitterness and physicochemical properties of bitter gourd extract
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 60, Issue 5, Pages 1521-1529
Publisher
Springer Science and Business Media LLC
Online
2023-02-24
DOI
10.1007/s13197-023-05693-4
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Preparation, characterization, and antioxidant activity of β-cyclodextrin nanoparticles loaded Rosa damascena essential oil for application in beverage
- (2022) Zahra Hadian et al. FOOD CHEMISTRY
- Comparing the taste‐modifying properties of nanocellulose and carboxymethyl cellulose
- (2021) Hanna Manninen et al. JOURNAL OF FOOD SCIENCE
- Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions
- (2021) Andrea Aleixandre et al. FOOD CHEMISTRY
- Structure determination, bitterness evaluation and hepatic gluconeogenesis inhibitory activity of triterpenoids from the Momordica charantia fruit
- (2021) Yuanyuan Deng et al. FOOD CHEMISTRY
- Inclusion complexation of catechins-rich green tea extract by β-cyclodextrin: Preparation, physicochemical, thermal, and antioxidant properties
- (2020) Chagam Koteswara Reddy et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Bioactive Compounds in Anti-Diabetic Plants: From Herbal Medicine to Modern Drug Discovery
- (2020) Ngan Tran et al. Biology-Basel
- Water inside β-cyclodextrin cavity: amount, stability and mechanism of binding
- (2019) Stiliyana Pereva et al. Beilstein Journal of Organic Chemistry
- Evaluating the efficacy of chitosan and CMC incorporated with moringa leaf extracts on reducing peteca spot incidence on ‘Eureka’ lemon
- (2019) Muriel Mbhoni Rikhotso et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Impact of cyclodextrin treatment on composition and sensory properties of lingonberry (Vaccinium vitis-idaea) juice
- (2019) Niina Kelanne et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Debittering of bitter gourd juice using β -cyclodextrin: Mechanism and effect on antidiabetic potential
- (2018) Shweta Deshaware et al. FOOD CHEMISTRY
- Stability and recovery of cyclodextrin encapsulated catechin in various food matrices
- (2018) Siyin Ho et al. FOOD CHEMISTRY
- Phenolic acid, carotenoid composition, and antioxidant activity of bitter melon (Momordica charantia L.) at different maturation stages
- (2017) Sang Hoon Lee et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- In vitro and in vivo α-amylase and α-glucosidase inhibiting activities of the protein extracts from two varieties of bitter gourd (Momordica charantia L.)
- (2016) Sundar Poovitha et al. BMC Complementary and Alternative Medicine
- Bitter melon (Momordica charantiaL.) bioactive composition and health benefits: A review
- (2015) Sing P. Tan et al. FOOD REVIEWS INTERNATIONAL
- Optimized Aqueous Extraction of Saponins from Bitter Melon for Production of a Saponin-Enriched Bitter Melon Powder
- (2014) Sing P. Tan et al. JOURNAL OF FOOD SCIENCE
- The α-amylase and α-glucosidase inhibitory effects of Irish seaweed extracts
- (2013) Sinéad Lordan et al. FOOD CHEMISTRY
- Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review
- (2012) Dongxiao Sun-Waterhouse et al. Food and Bioprocess Technology
- The efficacy of bitter blockers on health-relevant bitterants
- (2011) Nicole J. Gaudette et al. Journal of Functional Foods
- Antidiabetic effects of bitter gourd extracts in insulin-resistant db/db mice
- (2010) Sandra D. Klomann et al. BRITISH JOURNAL OF NUTRITION
- Sensory Properties of Ginseng Solutions Modified by Masking Agents
- (2010) Lauren C. Tamamoto et al. JOURNAL OF FOOD SCIENCE
- The effect of polysaccharides on the astringency induced by phenolic compounds
- (2009) A. Troszyńska et al. FOOD QUALITY AND PREFERENCE
- Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts
- (2009) Gastón Ares et al. FOOD RESEARCH INTERNATIONAL
Become a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get StartedAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started