STUDIES ON THE MECHANISM OF REASTRINGENCE FOR PERSIMMON JAM

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STUDIES ON THE MECHANISM OF REASTRINGENCE FOR PERSIMMON JAM
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The main cause of reastringence of heated persimmon jam is due to the increment of soluble tannin (ST) rather than insoluble (IST). The threshold of ST is 0.60mg/g. Reastringence is related to oxidation-reduction. The higher the heating temperature the mo

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胡耀星谢笔钧. STUDIES ON THE MECHANISM OF REASTRINGENCE FOR PERSIMMON JAM[J]. Jorunal of Huazhong Agricultural University,1991,10(1).

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