Results 131 to 140 of about 4,873 (180)

Astringency in Persimmon

1996
The genus Diospyros (family, Ebanaceae), to which persimmons belong, contains about 400 species, most of which are found in subtropical to tropical regions. The wood from certain species of the genus is used for furniture and the heads of golf clubs. For fruit production, only four species, D. kaki L., D. lotus L., D. virginiana L. and D.
openaire   +1 more source

Rapid qualitative detection of titanium dioxide adulteration in persimmon icing using portable Raman spectrometer and Machine learning

Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, 2023
Junmeng Li
exaly  

Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation

Food Hydrocolloids, 2020
Yang Jiang, Yuhua Xu, Dapeng Li
exaly  

Extraction optimization and structural characterization of pectin from persimmon fruit (Diospyros kaki Thunb. var. Rojo brillante)

Carbohydrate Polymers, 2021
Nerea Muñoz-Almagro, Pablo Méndez-Albiñana, Rodrigo Moreno   +2 more
exaly  

PERSIMMON

2023
openaire   +1 more source

Persimmon tannin can enhance the emulsifying properties of persimmon pectin via promoting the network and forming a honeycomb-structure

Food Hydrocolloids, 2023
Yangyang Jia, Ibrahim Khalifa, Yunfei Huang   +2 more
exaly  

Persimmon (Diospyros Kaki L.): Chemical Properties, Bioactive Compounds and Potential Use in the Development of New Products – A Review

Food Reviews International, 2022
Julia Rabelo Vaz Matheus, Cristiano JOSÉ de Andrade, Roberta Fontanive Miyahira   +2 more
exaly  

Persimmon

2018
Alistar D. Mowat, Alan P. George
openaire   +1 more source

Persimmon

1997
Eliahu Swirski, Yair Ben-Dov, Manes Wysoki   +2 more
openaire   +1 more source

Extraction and identification of proanthocyanidins from the leaves of persimmon and loquat

Food Chemistry, 2022
Wenyang Tao, Haibo Pan, Shiguo Chen
exaly