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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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

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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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