Results 141 to 150 of about 3,880 (152)

Effect of Heat Treatment on the Physicochemical Properties of Wine and Alcohol Derived from Persimmon

NA
Ardzenadze, Merab, Papunidze, Guram, Chikovani, Darejan, Papunidze, Sophio, Davitadze, Ruslan   +4 more
openaire   +1 more source

Study on extracting tannin from waste recycle after the persimmon used to brew persimmon wine

Food Hygiene, Agriculture and Animal Science, 2016
Sha Li, Weihua Liu, Renbang Zhao, Yaqing Zhang, Mengying Sun, Yang Wang, Yuanyuan Huang   +6 more
openaire   +1 more source

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

Food Hydrocolloids, 2020
Yang Jiang, Q Ping Dou, Qingrong Huang
exaly  

Physicochemical characteristics and antioxidant activity of persimmon wine by technology of pectinase addition and different pre‐macerations

Journal of Food Processing and Preservation, 2018
Yiman Qi, Mingtao Fan, Xinyuan Wei
exaly  

Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation

Food Science and Biotechnology, 2017
Bo Zou, Jijun Wu, Geng-sheng Xiao
exaly  

Comparison Study on the Quality of Fruit Wine Produced from Various Persimmon Varieties

Hans Journal of Food and Nutrition Science
openaire   +1 more source

Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes

LWT - Food Science and Technology, 2011
Albert Mas
exaly  

Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki)

Food Microbiology, 2012
Albert Mas, María-Jesús Torija
exaly  

Preparation of natural cation exchanger from persimmon waste and its application for the removal of cesium from water

Chemical Engineering Journal, 2014
Bimala Pangeni
exaly  

Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha)

Food Chemistry, 2005
exaly