Results 111 to 120 of about 993 (128)
Biological Activities of Novel Kombuchas Based on Alternative Ingredients to Replace Tea Leaves. [PDF]
Pharmaceuticals (Basel)Hontana-Moreno N, Morales D.
europepmc +1 more source
International Journal of Food Microbiology, 2019 A total of 512 yeasts, including 422 non-Saccharomyces yeasts, were isolated from various fruits including apple, aronia, Muscat Bailey A grapes, and persimmon. These were used to prepare persimmon wine and apple cider starters that produced high levels of aromatic compounds, which contribute to high-quality fermented products.
Sae-Byuk Lee, Heui-Dong Park
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Study on extracting tannin from waste recycle after the persimmon used to brew persimmon wine
Food Hygiene, Agriculture and Animal Science, 2016 Weihua Liu
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Process Biochemistry, 2021
Abstract In this study, we determined the composition of microorganisms in the spontaneous/inoculated fermentation process of persimmon (Diospyros kaki L., China) wine for the first time and compared the similarities and differences of microbial succession, change in volatile compounds, and variations in amino acids.
Yao Lu, Yaqiong Liu, Yanli Ma
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Abstract In this study, we determined the composition of microorganisms in the spontaneous/inoculated fermentation process of persimmon (Diospyros kaki L., China) wine for the first time and compared the similarities and differences of microbial succession, change in volatile compounds, and variations in amino acids.
Yao Lu, Yaqiong Liu, Yanli Ma
exaly +2 more sources
Food Chemistry, 2016
The ability of acidic (AcW) and alkaline electrolyzed waters (AlW) to improve the flavour of persimmon (Diospyros kaki L.) wine was evaluated. Wines made with AcW (WAcW) were significantly better than wines made with AlW or pure water (PW) in aroma, taste, and colour.
Baoqing Zhu, Bolin Zhang, Junfeng Fan
exaly +3 more sources
The ability of acidic (AcW) and alkaline electrolyzed waters (AlW) to improve the flavour of persimmon (Diospyros kaki L.) wine was evaluated. Wines made with AcW (WAcW) were significantly better than wines made with AlW or pure water (PW) in aroma, taste, and colour.
Baoqing Zhu, Bolin Zhang, Junfeng Fan
exaly +3 more sources
Journal of Food Processing and Preservation, 2017 Effects of pectinase addition and different pre-maceration technologies on physicochemical characteristics and antioxidant activity of persimmon wine brewed from two cultivars, Amahyakume and Jinpingshi, were investigated. Results showed that pectinase addition significantly promoted increases of clarity and malic acid, meanwhile reduced titratable ...
Miaomiao Liu +4 more
openaire +2 more sources
LWT - Food Science and Technology, 2011 The total phenols index (TPI) and antioxidant activity of persimmon vinegars produced by different processes were evaluated. A novel extraction method was designed and optimised for this purpose with respect to the type and concentration of solvent and ...
Cristina Ubeda +2 more
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