Results 31 to 40 of about 165 (112)
Risk assessment of Retithrips syriacus for the EU
EFSA Journal, Volume 22, Issue 4, April 2024.Abstract Following a request from the European Commission, the EFSA Panel on Plant Health performed a quantitative risk assessment for the EU of Retithrips syriacus (Mayet) (Thysanoptera: Thripidae), a polyphagous thrips, regarded as a tropical/subtropical pest occurring in several countries of Africa, South America, Asia and in the EU in Cyprus.
EFSA Panel on Plant Health (PLH) +29 more
wiley +1 more source
Potential Nutrition and Health Claims in Deastringed Persimmon Fruits (Diospyros kaki L.), Variety ‘Rojo Brillante’, PDO ’Ribera del Xúquer’ [PDF]
Nutrients, 2020 In Europe, nutrition and health claims made on food must be based on scientific evidence, which means a comprehensive evaluation by the European Food Safety Authority (EFSA) prior to authorisation. Processed foods are subject to numerous claims derived from the presence of bioactive compounds; however, natural food products, often the original sources ...
Laura Domínguez Díaz +6 more
openaire +3 more sources
HorticulturaeCultivated persimmon (Diosspyros kaki Thunb.) is a hexaploid (mostly) or a nonaploid with high heterozygosity, hindering molecular genetic studies on proanthocyanidin (PA) metabolism, which is a major trait for persimmon astringency. Recently, one of its
Meng Zhang +5 more
doaj +1 more source
Discrimination of astringent and deastringed hard ‘Rojo Brillante’ persimmon fruit using a sensory threshold by means of hyperspectral imaging [PDF]
Journal of Food Engineering, 2019 [EN] Persimmon fruit cv. 'Rojo Brillante' is an astringent cultivar due to its content of soluble tannins, which are insolubilised during the ripening of the fruit. Traditionally, the consumption of this cultivar has only been possible when the fruit is overripe and the texture is soft.
Sandra Munera +7 more
openaire +3 more sources
FoodsSea buckthorn is a valuable medicinal and edible plant, but the sour and astringent taste of its fruit limits the development of the related processing industry.
Jiaxuan Xie +8 more
doaj +1 more source
Korean Journal of Food Preservation, 2017 We investigated the effect of PE film thickness on the modified atmosphere packaging (MAP) deastringency of ‘Sanggamdungsi’ (Diospyros kaki cv.) astringent persimmon at room temperature (25°C) and low temperature (-1°C). The fruits were individually packaged with PE film of which the thickness is 60, 80, 100, 115 or 130 μm and stored ...
Il-Ho Kim +5 more
openaire +2 more sources
HorticulturaePollination-constant non-astringent (PCNA) persimmons have significant commercial value due to their natural de-astringency trait. The Chinese PCNA (C-PCNA) type is particularly valuable for genetic improvement because this trait is controlled by ...
Junchi Xu +4 more
doaj +1 more source
Food Chemistry, 2014 Manifestation of flesh browning while commercialising 'Rojo Brillante' persimmon is one of the main causes of postharvest loss. It is known that mechanical damage is a decisive factor for browning development and that astringent fruit is less sensitive to this disorder than fruit submitted to a CO2 deastringency treatment under standard conditions (24h,
Novillo, Pedro +4 more
openaire +4 more sources
FoodsAronia melanocarpa puree is rich in anthocyanins and proanthocyanidins, but its pronounced tannin-derived astringency limits product acceptance. This study developed a non-removal astringency-modulation strategy using food-grade L-proline and evaluated ...
Wanru Zhao +6 more
doaj +1 more source
Shipin gongye ke-jiThis study aimed to investigate the deastringency process of Rosa roxburghii juice fermented with a composite starter culture of Acetobacter and Rhizopus arrhizus, as well as the associated changes in nutritional components and metabolite profiles. Using
Qinghua HUANG +5 more
doaj +1 more source