Determination of changes in some characteristics of persimmon during dehydration at different temperatures

Journal of Food Engineering

Volumn 65, Issue 1, 2004, Pages 95-99

  Akyildiz, A ^a   Aksay, S ^b   Benli, H ^a   Kiroglu F ^a   Fenercioglu H ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

^b MERSIN UNIVERSITY   (Turkey)

Author keywords

Color; Dehydration; Persimmon; Phenolics

Indexed keywords

CARBON DIOXIDE; COLOR; DEHYDRATION; FOOD STORAGE; NITROGEN; PHENOLS; SULFUR DIOXIDE; WATER;

ANAEROBIC CONDITIONS; ASTRINGENCY; PERSIMMON; PHENOLICS;

FRUITS;

DIOSPYROS VIRGINIANA;

EID: 2342475829     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.01.001     Document Type: Article

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