Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours from Diospyros kaki Thunb. vars. 'Rojo Brillante' and 'Triumph' co-products.
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DOI: 10.1002/jsfa.8487
Abstract: BACKGROUND This contribution studies the influence of the particle size of persimmon flours (from two cultivars, 'Rojo Brillante' and 'Triumph') on their primary (sugars and organic acids) and secondary (polyphenols, flavonoids and carotenoids) metabolite content,… read more here.
Keywords: brillante triumph; particle size; persimmon flours; rojo brillante ... See more keywords
Evaluation of Persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) Industrial Residue as a Source for Value Added Products
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DOI: 10.1007/s12649-019-00621-0
Abstract: PurposeTo evaluate the potential of the industrial waste of Rojo Brillante persimmon as a source for value-added products. The antioxidant compounds present in persimmon industrial waste (peel and calyx) and the suitability of this bagasse… read more here.
Keywords: waste; value added; persimmon; added products ... See more keywords
Discrimination of astringent and deastringed hard ‘Rojo Brillante’ persimmon fruit using a sensory threshold by means of hyperspectral imaging
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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
Detection of Invisible Damages in ‘Rojo Brillante’ Persimmon Fruit at Different Stages Using Hyperspectral Imaging and Chemometrics
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DOI: 10.3390/foods10092170
Abstract: The main cause of flesh browning in ‘Rojo Brillante’ persimmon fruit is mechanical damage caused during harvesting and packing. Innovation and research on nondestructive techniques to detect this phenomenon in the packing lines are necessary… read more here.
Keywords: hyperspectral imaging; rojo brillante; fruit; brillante persimmon ... See more keywords
Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon ‘Rojo Brillante’ Flour
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DOI: 10.3390/foods11213357
Abstract: Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the… read more here.
Keywords: flour; free muffins; gluten free; persimmon flour ... See more keywords
Potential Nutrition and Health Claims in Deastringed Persimmon Fruits (Diospyros kaki L.), Variety ‘Rojo Brillante’, PDO ’Ribera del Xúquer’
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DOI: 10.3390/nu12051397
Abstract: In Europe, nutrition and health claims made on food must be based on scientific evidence, which means a comprehensive evaluation by the European Food Safety Authority (EFSA) prior to authorisation. Processed foods are subject to… read more here.
Keywords: persimmon fruits; health claims; rojo brillante; nutrition health ... See more keywords