Effect of deastringency treatment of intact persimmon fruits on the quality of fresh-cut persimmons.

Chung, Hun-Sik; Kim, Han-Soo; Lee, Young-Guen; Seong, Jong-Hwan

Chung, Hun-Sik; Kim, Han-Soo; Lee, Young-Guen; Seong, Jong-Hwan.

Afiliação

Chung HS; Department of Food Science and Technology, Pusan National University, 1268-50 Samnangjin-ro, Miryang 627-706, Republic of Korea. Electronic address: hschung@pusan.ac.kr.
Kim HS; Department of Food Science and Technology, Pusan National University, 1268-50 Samnangjin-ro, Miryang 627-706, Republic of Korea.
Lee YG; Department of Food Science and Technology, Pusan National University, 1268-50 Samnangjin-ro, Miryang 627-706, Republic of Korea.
Seong JH; Department of Food Science and Technology, Pusan National University, 1268-50 Samnangjin-ro, Miryang 627-706, Republic of Korea.

Food Chem ; 166: 192-197, 2015 Jan 01.

Article em En | MEDLINE | ID: mdl-25053045

Assuntos

Diospyros/química; Frutas/química; Reação de Maillard

Palavras-chave

Browning; Deastringency; Diospyros kaki; Fresh-cut; Softening

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Diospyros / Frutas Idioma: En Revista: Food Chem Ano de publicação: 2015 Tipo de documento: Article País de publicação: Reino Unido

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