Discrimination of astringent and deastringed hard ‘Rojo Brillante’ persimmon fruit using a sensory threshold by means of hyperspectral imaging
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2019.06.008
Abstract: Abstract Persimmon fruit cv. ‘Rojo Brillante’ is an astringent cultivar due to its content of soluble tannins, which are insolubilised during the ripening of the fruit. Traditionally, the consumption of this cultivar has only been… read more here.
Keywords: astringent; persimmon fruit; fruit; hyperspectral imaging ... See more keywords
Effect of Astringent Stimuli on Salivary Protein Interactions Elucidated by Complementary Proteomics Approaches.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.7b00436
Abstract: The interaction of astringent substances with salivary proteins, which results in protein precipitation, is considered a key event in the molecular mechanism underlying the oral sensation of puckering astringency. As the chemical nature of orally… read more here.
Keywords: protein; stimuli salivary; effect astringent; astringent stimuli ... See more keywords
The Different Contributors to Antioxidant Activity in Thermally Dried Flesh and Peel of Astringent Persimmon Fruit
Sign Up to like & getrecommendations! Published in 2022 at "Antioxidants"
DOI: 10.3390/antiox11030597
Abstract: In the thermal-drying processing of astringent persimmon fruit, the tissue-specific changes in the key antioxidants have hardly been investigated, while they have been well investigated in the flesh. We report here the different patterns of… read more here.
Keywords: astringent; astringent persimmon; persimmon fruit; antioxidant activities ... See more keywords