Article ID Journal Published Year Pages File Type
10543201 Food Chemistry 2011 7 Pages PDF
Abstract
► Osmotic dehydration did not revert to astringency in spreadable persimmon products. ► Refrigeration favoured antioxidant activity retention. ► Astringency perception was correlated with soluble tannins content. ► Spreadable persimmon products were microbiologically stable during storage.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit
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