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International Journal of Food Properties Volume 18, 2015 - Issue 5
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Original Articles

Evaluation of Astringency and Tannin Content in ‘Xichu’ Persimmons Using Near Infrared Spectroscopy

Sirinad NoypitakDepartment of Agricultural Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Kamphaengsaen, Nakhon Pathom, Thailand
,
Anupun TerdwongworakulDepartment of Agricultural Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Kamphaengsaen, Nakhon Pathom, ThailandCorrespondence[email protected]
,
Krisana KrisanapookDepartment of Horticulture, Faculty of Agriculture at Kamphaengsaen, Kasetsart University, Kamphaengsaen, Nakhon Pathom, Thailand
&
Sumaporn KasemsumranKasetsart Agricultural and Agro-Industrial Product Improvement Institute (KAPI), Kasetsart University, Bangkok, Thailand
Pages 1014-1028 | Received 08 Aug 2013, Accepted 14 Jan 2014, Published online: 03 Feb 2015

Citations (12)

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Read on this site (1)

Imran Ahmad, Muhammad B. Sadiq, A. Liu, T-A. Benjamin & Barry H. Gump. (2023) Effect of Low-Frequency Ultrasonication on Red Wine Astringency. Journal of Culinary Science & Technology 21:5, pages 679-701.
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Articles from other publishers (11)

Yoko Tsurunaga, Tetsuya Takahashi, Mina Kanou, Misaki Onda & Mika Ishigaki. (2022) Removal of astringency from persimmon paste via polysaccharide treatment. Heliyon 8:9, pages e10716.
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S. Abdullah, Sankha Karmakar, Rama Chandra Pradhan & Sabyasachi Mishra. (2022) Pressure‐driven crossflow microfiltration coupled with centrifugation for tannin reduction and clarification of cashew apple juice: Modeling of permeate flux decline and optimization of process parameters. Journal of Food Processing and Preservation 46:6.
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Sirinad Noypitak, Nuntinee Jaitrong & Anupun Terdwongworakul. (2021) Detection of spongy pulp in guava using light properties and near infrared spectroscopy. International Food Research Journal 28:6, pages 1268-1275.
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Sandra Munera, Nuria Aleixos, Cristina Besada, Juan Gómez-Sanchis, Alejandra Salvador, Sergio Cubero, Pau Talens & José Blasco. (2019) Discrimination of astringent and deastringed hard ‘Rojo Brillante’ persimmon fruit using a sensory threshold by means of hyperspectral imaging. Journal of Food Engineering 263, pages 173-180.
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Sirinad Noypitak, Wachiraya Imsabai, Worawat Noknoi, Supasuta Karoojee, Anupun Terdwongworakul & Hikaru Kobori. (2019) Detection of cracked shell in intact aromatic young coconut using near infrared spectroscopy and acoustic response methods. Journal of Food Measurement and Characterization 13:3, pages 1991-1999.
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Khayelihle Ncama, Lembe S. Magwaza, Asanda Mditshwa & Samson Z. Tesfay. 2019. Infrared Spectroscopy - Principles, Advances, and Applications. Infrared Spectroscopy - Principles, Advances, and Applications.
Rebecca R. Milczarek, Pei-Shih Liang, Tricia Wong, Matthew P. Augustine, Jenny L. Smith, Rachelle D. Woods, Ivana Sedej, Carl W. Olsen, Ana M. Vilches, Ronald P. Haff, John E. Preece & Andrew P. Breksa. (2019) Nondestructive determination of the astringency of pollination-variant persimmons (Diospyros kaki) using near-infrared (NIR) spectroscopy and nuclear magnetic resonance (NMR) relaxometry. Postharvest Biology and Technology 149, pages 50-57.
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Giuseppe Altieri, Francesco Genovese, Antonella Tauriello & Giovanni Carlo Di Renzo. (2017) Models to improve the non-destructive analysis of persimmon fruit properties by VIS/NIR spectrometry. Journal of the Science of Food and Agriculture 97:15, pages 5302-5310.
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Victoria Cortés, Alejandro Rodríguez, José Blasco, Beatriz Rey, Cristina Besada, Sergio Cubero, Alejandra Salvador, Pau Talens & Nuria Aleixos. (2017) Prediction of the level of astringency in persimmon using visible and near-infrared spectroscopy. Journal of Food Engineering 204, pages 27-37.
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Sandra Munera, Cristina Besada, Jos? Blasco, Sergio Cubero, Alejandra Salvador, Pau Talens & Nuria Aleixos. (2017) Astringency assessment of persimmon by hyperspectral imaging. Postharvest Biology and Technology 125, pages 35-41.
Crossref
Ting Wang, Siow-Ying Tan, William Mutilangi, Marcal Plans & Luis Rodriguez-Saona. (2016) Application of infrared portable sensor technology for predicting perceived astringency of acidic whey protein beverages. Journal of Dairy Science 99:12, pages 9461-9470.
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