Quality comparison of dried slices processed from whole persimmons treated with different deastringency methods

Author:

Chung Hun-Sik,Kim Do-Hee,Kim Han-Soo,Lee Young-Guen,Seong Jong-Hwan,Youn Kwang-Sup,Moon Kwang-Deog

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference28 articles.

1. Kim TC, Ko KC. Classification of persimmon (Diospyros kaki Thunb.) cultivars on the basis of horticultural traits. Hortic. Sci. Technol. 36: 331–342 (1995)

2. Roh YK, Jang SH, Park SH, Byun HS, Sung JJ. Analysis of distribution properties on astringent persimmons (Diospyros kaki). Korean J. Food Preserv. 6: 184–187 (1999)

3. Kim GR, Kim MY, Chung HS, Park HJ, Moon KD, Kwon JH. Quality analysis and grading of sliced-dried ‘Cheongdobansi’ persimmons marketed in Korea. Korean J. Food Preserv. 16: 40–46 (2009)

4. Moon KD, Kim JK, Sohn TH. Quality changes in dried persimmons processed by different pretreatment and drying method. J. Korean Soc. Food Cult. 8: 331–335 (1993)

5. Cárcel JA, García-Pérez JV, Sanjuán N, Mulet A. Influence of pre-treatment and storage temperature on the evolution of the colour of dried persimmon. LWTFood Sci. Technol. 43: 1191–1196 (2010)

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