Results 61 to 70 of about 4,873 (180)

PERSIMMON

, 2015
This chapter provides a comprehensive overview of persimmon (Diospyros spp.), a nutritionally rich fruit valued for its antioxidant, vitamin, and phytonutrient content. The chapter begins with the introduction and domestication history of persimmon, tracing its origins from China and Japan to global cultivation.
Sharma, Girish, Yadav, Ashok, Sharma, OC, Sharma, N   +3 more
openaire   +1 more source

Multifunctional Bio‐Based Packaging for Perishable Foods: Structural Design, Scalable Fabrication, and Versatile Applications

Advanced Materials, Volume 38, Issue 33, 12 June 2026.
An overview of design principles and scalable fabrication strategies for multifunctional bio‐based packaging. Radiative cooling films, modified‐atmosphere films/membranes, active antimicrobial/antioxidant platforms, intelligent optical/electrochemical labels, and superhydrophobic surfaces are co‐engineered from material chemistry to mesoscale structure
Lei Zhang, Jiaqi Zhang, Mei Cui, Wei Qi, Renliang Huang, Rongxin Su, Kai Zhang   +6 more
wiley   +1 more source

Biopolymer‐Based Food Packaging: Functional Properties, Enhancement Strategies, and Future Perspectives

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Biopolymer‐based food packaging offers a sustainable alternative to conventional petroleum‐derived plastics. Functional enhancement through nanocomposites, active packaging systems, and polymer modification significantly improves barrier performance, mechanical strength, and food preservation.
Songul Bayrak, Mehmet Akif Omeroglu
wiley   +1 more source

Application of a D‐Optimal Mixture Design for the Development and Optimization of a Pasta Enriched With Pumpkin Products

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT Fortification of wheat‐based products with high‐nutritional‐value ingredients is becoming of great interest as a strategy for producing high‐quality sustainable food products. Therefore, pumpkin products such as pulp (PPU), peel (PPE), and seed (PS) were blended into wheat pasta at different proportions and combinations using D‐optimal mixture
Amira Oufighou, Fatiha Brahmi, Sabiha Achat, Leila Smail‐Benazzouz, Younes Arroul, Sarah Slimani, Sidahmed Saadi, Lila Boulekbache‐Makhlouf, Francisco Artés‐Hernández, Noelia Castillejo   +9 more
wiley   +1 more source

How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents

Cereal Chemistry, Volume 103, Issue 3, Page 253-266, May/June 2026.
ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley   +1 more source

Process Optimization for Production of Persimmon Wine with Lower Methanol

Foods
Persimmon wine has various nutritional elements and high commercial potential. However, the high content of methanol, which is derived from the fruit’s pectin, always hinders persimmon wine production.
Jinwen Wei, Yajun Li, Yijuan Liu, Silin Liu, Xiaobing Yang, Xue Wang   +5 more
doaj   +1 more source

Persimmons

, 1933
(Uploaded by Plazi from the Biodiversity Heritage Library) No abstract provided.
openaire   +2 more sources

1‐Methylcyclopropene Containing‐Paper Enhances the Storability of Anxi Persimmon by Regulating Energy Metabolism

Future Postharvest and Food
In present work, the impacts of 1‐MCP containing‐paper treatment on the storability of Anxi persimmon fruit and its relationship with energy metabolism were evaluated.
Lingzhen Zeng, Lili Shi, Yuzhao Lin, Yixiong Lin, Hetong Lin, Hui Wang   +5 more
doaj   +1 more source

Genome-Wide Identification of miRNAs in Oily Persimmon (Diospyros oleifera Cheng) and Their Functional Targets Associated with Proanthocyanidin Metabolism

Horticulturae
Cultivated 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, Rong Wu, Xinlong Hu, Zhengrong Luo, Qinglin Zhang, Sichao Yang   +5 more
doaj   +1 more source

Physiological Activities of Dried Persimmon, Fresh Persimmon and Persimmon Leaves

Journal of the Korean Society of Food Science and Nutrition, 2008
Jung-Hee Hong, Hyun-Jeong Kim, Yong-Hwa Choi, In-Seon Lee   +3 more
openaire   +1 more source