Results 71 to 80 of about 419 (133)
Detection of Astringent and Deastringent Persimmon Fruits using Hyperspectral Imaging Technology
, 2018 Persimmon fruit cv. ‘Rojo Brillante’ is an astringent cultivar due to its content of soluble tannins. Traditionally, the consumption of this cultivar has been only possible when the astringency has been naturally removed before harvest, when fruit is overripe and the manipulation is very delicate.
Munera, Sandra +7 more
openaire +1 more source
Removing astringency of ‘Rama Forte’ persimmon by using high CO2 levels within pallet covers [PDF]
, 2007 deastringency process using high CO2 concentrations on ‘Rama Forte’ persimmon within pallet covers under ambient and refrigerated conditions. The CO2 treatment for orange persimmons in cardboard boxes is to completely enclose pallet loads of fruits in ...
Anjos, Valéria Delgado de Almeida +7 more
core +2 more sources
Food and Nutrition Sciences, 2015 Traditionally persimmons have been consumed over-ripened to avoid astringency perception. However, the introduction of new technology that removes astringency while preserving fruit firmness has allowed the commercialization of “ready-to-eat crisp” fruits.
Novillo, Pedro +4 more
openaire +3 more sources
Microstructural changes in persimmon cv. ‘Rojo Brillante’ flesh during storage at 15ºC [PDF]
, 2007 SPA] El caqui cv. ‘Rojo Brillante’ se comercializa, en su mayor parte, tras ser sometido a tratamientos de eliminación de la astringencia con CO2 que permiten excluir los taninos solubles, responsables de su carácter astringente cuando el fruto presenta ...
Hernando Hernando, Isabel +5 more
core +2 more sources
Ciência Rural, 2009 O objetivo do trabalho foi avaliar a eficácia da aplicação de subdosagens de etanol na remoção da adstringência de caqui 'Giombo'. Além disso, foi avaliada a influência da temperatura e do tempo de exposição ao etanol no processo de destanização dos ...
Fernando Kazuhiro Edagi +4 more
doaj
Master in advanced techniques for research and development in food and agriculture [PDF]
, 2013 [SPA] El Máster de Técnicas Avanzadas en Investigación y Desarrollo Agrario y Alimentario, tiene como principal objetivo la formación de investigadores en el ámbito del desarrollo agrario y alimentario, pues todos los indicadores actuales muestran que es
Aguayo Giménez, Encarnación Pilar +7 more
core +1 more source
Quality Changes in Black Chokeberry Juice Treated by Thermal-Assisted High Hydrostatic Pressure during Cold Storage. [PDF]
Molecules, 2022 Jia G, Jiang M, Sun A, Gan Z.
europepmc +1 more source
Journal of Microbiology and Biotechnology, 2018 The peel of astringent persimmon (Diospyros kaki Thunb. cv. Cheongdo-Bansi) is a by-product of dried persimmon (gotgam). We investigated if deastringent peel extracts of persimmon cv. Cheongdo-Bansi had antioxidative and neuroprotective properties. Two different extracts were prepared: thermally and nonthermally treated persimmon peel extracts (TPE and
Da-Wool, Jeong +5 more
openaire +3 more sources
Preparation of fluorescently labeled substrates and determination of transglycosylation activity in plants [PDF]
, 2014 Tato bakalářská práce byla zaměřena na přípravu fluorescenčně značených oligosacharidů a na stanovení transglykozylačních/heterotransglykozylačních aktivit enzymů ze semen dvouděložných rostlin.
Velínská, Kamila
core
Application of a new wax containing ethanol as a method to remove persimmon astringency during cold storage. [PDF]
J Food Sci Technol, 2022 Fathi-Najafabadi A +5 more
europepmc +1 more source