Konu "Phenolics" için Fakülteler / Faculties listeleme

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Changes in color and total phenolic content of different cultivars of persimmon during dehydration

Akyıldız, Asiye; Kıroğlu Zorlugenç, Feyza; Benli, Hakan; Fenercioğlu, Hasan; Aksay, Salih (Berkeley Electronic Press, 2008-07-01)

Changes in color and total phenolic content of different persimmon varieties (Türkay, Hachia, Morali and Fuyu) are investigated during dehydration. In all varieties, L* values were decreased during dehydration. Fresh and ...
Determination of changes in some characteristics of persimmon during dehydration at different temperatures

Akyıldız, Asiye; Aksay, Salih; Benli, Hakan; Kıroğlu, Feyza; Fenercioğlu, Hasan (Elsevier, 2004)

Persimmon fruits of Turkay variety having high tannin content with an astringent taste were sliced and dipped in water (control) and SO2 solution prior to drying. Dehydration at 60, 75 and 90 °C were completed in 11, 8 and ...