Investigating the effects of thermal processing on bitter substances in atemoya ( Annona cherimola × Annona squamosa ) through sensory-guided separation.

Autor: Luo EK; Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan., Lin CT; Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan., Chang CK; Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan., Tsao NW; Program in Specialty Crops and Metabolomics, Academy of Circle Economy, National Chung Hsing University, Nantou city 540, Taiwan., Hou CY; Department of Seafood Science, National Kaohsiung University of Science and Technology, Nanzi Dist., Kaohsiung City 81157, Taiwan., Wang SY; Program in Specialty Crops and Metabolomics, Academy of Circle Economy, National Chung Hsing University, Nantou city 540, Taiwan.; Department of Forestry, National Chung-Hsing University, Taichung City 402202, Taiwan.; Agricultural Biotechnology Research Center, Academia Sinica, Taipei City 115201, Taiwan., Chen MH; Agriculture and Food Agency, Ministry of Agriculture, No.8 Guang-hwa Rd., Nantou county 540207, Taiwan., Tsai SY; Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan., Hsieh CW; Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan.; Department of Food Science, National Ilan University, Shennong Road, Yilan City 26047, Taiwan.; Department of Medical Research, China Medical University Hospital, Taichung City 404333, Taiwan.; Advanced Plant and Food Crop Biotechnology Center, National Chung Hsing University, South Dist., Taichung City 402, Taiwan.

Publikováno v: Food chemistry: X [Food Chem X] 2024 Sep 11; Vol. 24, pp. 101817. Date of Electronic Publication: 2024 Sep 11 (Print Publication: 2024).