Characterization of nariginase enzyme for production of debittered low alcoholic naturally carbonated kinnow beverage

By:

Navjot Kaur

Material type: Text

TextPublication details: Ludhiana PAU 2013Edition: MicrobiologyDescription: 29cm.;59,xviiSubject(s):

DDC classification:

T663.33 N29C

Summary: Naringin, the bitter flavonone glycoside and primary bitter component in citrus fruit juices can be hydrolysed by naringinase enzyme into tasteless component, naringenin. A rapid detection test for naringinase producing microorganisms using FeCl3 has been

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T663.33 N29C (Browse shelf(Opens below))	Not for loan		251543

Naringin, the bitter flavonone glycoside and primary bitter component in citrus fruit juices can be hydrolysed by naringinase enzyme into tasteless component, naringenin. A rapid detection test for naringinase producing microorganisms using FeCl3 has been

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