Papers mentioning persimmon or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Vinegar is a traditional fermented food whose aroma diversity arises from volatile metabolites formed during alcoholic and acetic acid fermentation. However, analyses of volatile p... Read full abstract on PubMed →
This study investigated the potential of toasted chestnut shells as a novel and cost-effective material for aging distilled spirits. Results showed that aging whiskey with toasted... Read full abstract on PubMed →
Texture is an important quality index reflecting a series of sensory evaluations of fruit, and softening is the main texture change of most postharvest fruit. Persimmon fruit (Dios... Read full abstract on PubMed →
The quality of persimmon wine is closely related to various compounds, including polysaccharides. Polysaccharides are an essential class of macromolecules that modulate the wine's... Read full abstract on PubMed →
Persimmons are widely acknowledged as a valuable source of both medicinal and nutritional components, providing a diverse spectrum of nutrients and phytochemicals. Despite these be... Read full abstract on PubMed →
Hops provide the characteristic bitter taste and attractive aroma to beer; in this study, hops were replaced by jasmine tea extract (JTE) during late-hopping. The addition of JTE i... Read full abstract on PubMed →
The aim of this work was to evaluate the characteristics of nine kaki vinegars produced using different yeasts and bacteria traditionally involved in wine production, and to evalua... Read full abstract on PubMed →
Fermented persimmon juice, Kakishibu, has traditionally been used for wood and paper protection. This protective effect stems at least partially from inhibition of microbial cellul... Read full abstract on PubMed →
Most persimmon (Diospyros kaki) cultivars are astringent and require post-harvest deastringency treatments such as 95% CO2 (high-CO2 treatment) to make them acceptable to consumers... Read full abstract on PubMed →
BACKGROUND: Tannins are frequently a main focus in the investigation of de-astringency treatments of persimmon, and the effect of a controlled atmosphere on other phytochemicals is... Read full abstract on PubMed →
Brassinosteroids (BRs) are phytohormones that regulate numerous processes including fruit ripening. In this study, persimmon ( Diospyros kaki L.) fruits were treated with 24-epibra... Read full abstract on PubMed →
Persimmon fruit are unique in accumulating proanthocyanidins (tannins) during development, which cause astringency in mature fruit. In 'Mopanshi' persimmon, astringency can be remo... Read full abstract on PubMed →
Garden picked mature but unripe fresh persimmon fruits were unipackaged in different thicknesses of polyethylene (PE) and stored at room (18.5-30 degrees C) and refrigerated temper... Read full abstract on PubMed →
) based persimmon leather to uphold superior product quality. Read full abstract on PubMed →
. The UAE of phytochemicals from persimmon peel followed pseudo second order kinetic model and the extraction process was endothermic in nature. Read full abstract on PubMed →
Persimmon fruits are brightly colored and nutritious and are fruits that contain large amounts of sugar, vitamins, mineral elements, and phenolic substances. The aim of this study... Read full abstract on PubMed →
Persimmon wine has various nutritional elements and high commercial potential. However, the high content of methanol, which is derived from the fruit's pectin, always hinders persi... Read full abstract on PubMed →
H NMR (δ 6.5-9.3 ppm) of different fruit wines can be used as main indices of the year of vintage and quality of fruit wines. In addition to the classical determination of antioxid... Read full abstract on PubMed →
) transcription factors were found to be associated with the above structural genes. These findings provide essential information on flavonoid biosynthesis and its regulation in th... Read full abstract on PubMed →
) using cyclic voltammetry. The antioxidant capacity of six HMV produced using traditional methods and the physicochemical characterization were measured in different vinegar produ... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.