PURPOSE:To obtain a processed food of dried Japanese persimmon having high shelf stability free from variability of qualities of dried persimmon, by sandwiching slices of citrus fruits in flesh of dried Japanese persimmon, adding an alcohol for drinking, etc., and degassing. CONSTITUTION:Slices 2 ...
They can't be included in the food ration of people leading a healthy lifestyle due to their chemical structure and nutritional value. The recent trend is to exp... T Hanyu,H Karasawa,H Ohhinata,... 被引量: 0发表: 2002年 Method for manufacturing imitation decorative body of persimmon ...
method has increased storability and distribution efficiency, excellent color, flesh, and sugar content, enhanced taste and flavor, and high nutritional value, and has bioactive functionality as well as the specific texture and flavor of dried persimmon, thereby being further beneficial to consumers ...
Persimmon cake is rich in nutrition, containing protein, fat, calcium, iron, vitamin C, carotene, etc. It can be eaten directly and is easy to store. So, what are the effects and functions of persimmon cake? Here are the answers. Function The efficacy and effectiv...
method has increased storability and distribution efficiency, excellent color, flesh, and sugar content, enhanced taste and flavor, and high nutritional value, and has bioactive functionality as well as the specific texture and flavor of dried persimmon, thereby being further beneficial to consumers ...
bean curd refuse, and a leaf of any selected from a group formed of pine, bamboo grass, ume tree, fig tree, chestnut, peach, and persimmon, to ch... T Yasutoshi 被引量: 0发表: 2021年 加载更多研究点推荐 sweet juicy peach dried bean curd 站内活动 ...
PERSIMMONDIOSPYROSPOLYETHYLENE terephthalateVITAMIN CMETAL-filled plasticsCAROTENOIDSDRYING agentsPLASTIC bagsRecent efforts have been made to develop hot-air-dried chips as a value-added product for persimmon fruit (Diospyros kaki). However, the long-term quality of this product and its dependence on ...
Effect of Different Drying Methods on Total Bioactive Compounds, Phenolic Profile, in Vitro Bioaccessibility of Phenolic and HMF Formation of Persimmon. LWT 2020, 118, 108830. [Google Scholar] [CrossRef] Managa, M.G.; Sultanbawa, Y.; Sivakumar, D. Effects of Different Drying Methods on ...
The usually used color space is CIELAB (CIE L*a*b*, color system), and this method was useful for the monitoring of color changes during the drying of quince [34], kiwifruit [59], persimmon [60,61], etc. Commonly, the most color deterioration is associated with air heat drying, ...