Results 101 to 110 of about 22,138 (227)
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
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Antioxidant Activity Of Kesemek Leaves (Diospyros Kaki L.f) Using Dpph (2,2-diphenyl-1 Pikrylhydrazine) Method [PDF]
, 2011 There are two groups of antioxidant resources, these are synthetic and natural antioxidants. The most important natural antioxidant is phenolic compounds that are produced naturally from plants.
Isnindar, I. (Isnindar) +2 more
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カキ ヒラタネナシ カジツ ノ トウケツ オヨビ カイトウ ニ トモナウ カヨウセイ タンニン ノ ヘンカ [PDF]
, 1995 【緒言】渋ガキの脱渋方法には炭酸ガス脱渋やアルコール脱渋をはじめとしていろいろな方法があるが， 果実を凍結することによっても渋味が減少することが知られている.凍結脱渋については中村が，品種や凍結する温度が異なると脱渋の速さが異なることを報告しているが，そのほかにはほとんど報告がなく，凍結にともなう脱渋(可溶性タンニンの不溶化)のメカニズムはいまだに不明のままである.本報告は凍結脱渋のメカニズムを解明する第一歩として，まず，凍結中および解凍過程における可溶性タンニンの不溶化の様相 ...
平 智, 渡部 俊三
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Spartan Daily, October 13, 1959 [PDF]
, 1958 Volume 47, Issue 15https://scholarworks.sjsu.edu/spartandaily/3931/thumbnail ...
San Jose State University, School of Journalism and Mass Communications
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Physiological Activities of Dried Persimmon, Fresh Persimmon and Persimmon Leaves
Journal of the Korean Society of Food Science and Nutrition, 2008 Jung-Hee Hong +3 more
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Division of Biofunctional Evaluation(Research Center for Ethnomedicine) [PDF]
, 2008 この論文は国立情報学研究所の学術雑誌公開支援事業により電子化されまし
東田 千尋, 横澤 隆子
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Interpretation of Contracts, Objectivity and the Elision of Consent Reached Through Concession and Compromise [PDF]
, 2010 Cabrelli, David
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HorticulturaePersimmon as a type of fruit is divided into pollination-constant and non-astringent (PCNA) persimmon, which can lose its astringency naturally during fruit ripening, and non-PCNA persimmon.
Sichao Yang +5 more
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Acta Scientiarum: TechnologyThis work aimed to produce six distinct ice creams: IC: control ice cream (without any probiotic or persimmon puree), ICP: ice cream with 20% persimmon puree, PIC: probiotic ice cream, FIC: fermented ice cream, ICFP: ice cream with 20% fermented ...
Hamza Goktas +4 more
doaj
Improvement of the quality and flavor profiles of persimmon vinegar by bioaugmented inoculation with <i>Lactobacillus acidophilus, Lactiplantibacillus plantarum</i> and <i>Wickerhamomyces anomalus</i>. [PDF]
Food Chem XWan N, Wang M, Wang L, Wang D.
europepmc +1 more source