debittering

debittering

[dē′bid·ər·iŋ]
(food engineering)
A process for removing the bitter component from an edible material.
References in periodicals archive ?
Nikawela, and J.Gooneratne, Studies on the bitter principle and debittering of Palmyrah fruit pulp, J.
Today, there are three main commercial approaches used for debittering olives which include Greek, Spanish, and California processing methods (Table 1; Figure 1).
Effect of debittering of kinnow juice on physico-chemical and sensory quality of kinnow wine.
[11.] Erbas M The effects of different debittering methods on the production of lupin bean snack from bitter Lupinus albus L.
Banerjee, "Production of tannase under mSSF and its application in fruit juice debittering," Indian Journal of Biotechnology, vol.
Microstructural changes in Lupinus campestris seed in response to three thermal debittering treatments.
She said that it was a challenge to introduce a simplified method for the debittering process to be used by the local industry and said that the application of this fresh lime extract in the formulation of a sports drink was the second challenge.