Results 91 to 100 of about 9,371 (261)
A physiological model of tea-induced astringency
, 2008 The mechanism by which solutions containing polyphenols are perceived as astringent is not clearly understood. Salivary proline-rich proteins and histatins are products of salivary glands and rapidly bind polyphenols - thought to be the main astringent ...
Carpenter, G. H.; id_orcid, Nayak, A.
core +1 more source
Genomic structure and ex situ conservation of the North American grapevine Vitis labrusca
PLANTS, PEOPLE, PLANET, EarlyView.The North American wild grapevine species Vitis labrusca is an important source of disease resistance and climate resilience traits for breeding new grapevine cultivars. To ensure its continued use in breeding, V. labrusca must be accurately identified and genetically diverse material must be conserved.
Zoë Migicovsky +18 more
wiley +1 more source
Determining the Roel of Astringency Mechanism of Whey Protein at Acidic pHs
, 2009 Whey proteins are used in beverages for a wide range of nutritional benefits. Low pH conditions (< 4.5) enhance clarity and stability; however, they are also associated with increased astringency.
Kelly, Mallory Anne
core
PLANTS, PEOPLE, PLANET, EarlyView.The use of wild edible plants and the traditional knowledge associated with them are rapidly disappearing across the Mediterranean, with serious consequences for biodiversity, cultural heritage, and regional food security. This study compiles and organizes fragmented information to create the first comprehensive catalogue of these plants across the ...
Benedetta Gori +5 more
wiley +1 more source
Conservation status of species used in the UK herbal medicine industry
PLANTS, PEOPLE, PLANET, EarlyView.Given the ongoing biodiversity crisis, sustainable use and management of medicinal plants is critical. We assessed the conservation status, threats and conservation actions of 298 species sold by UK suppliers to medical herbalists. We found that most species used are unevaluated, representing a gap in conservation knowledge, and of those with ...
Isabella Flowers +2 more
wiley +1 more source
Development of Inhibitory Technique for Astringency Recurrence in Astringent Persimmon Fruit
Nippon Shokuhin Kagaku Kogaku Kaishi, 2010 渋カキ果実は，アルコールや炭酸ガス等によって脱渋処理することにより，渋みが消失する．しかし，脱渋処理後に果実を加熱すると，再び渋くなる．この現象が渋カキの食品への加工を阻害している．本研究において，カキ‘会津身不知’果実に少量の分子量3000から5000のコラーゲンペプチドを加え，室温で混合することによって短時間でカキの味を損ねずに脱渋する方法を開発した．また，この方法により加熱による渋もどりも抑制できることが明らかとなった．開発した技術によって，渋カキを様々な食品に利用できることの可能性が示唆された．
Goto, Yuko, Watanabe, Osamu
openaire +2 more sources
Soft and ion-conducting hydrogel artificial tongue for astringency perception [PDF]
, 2020 Artificial tongues have been receiving increasing attention for the perception of five basic tastes. However, it is still challenging to fully mimic human tongue-like performance for tastes such as astringency.
Na, Sangyun +5 more
core +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.Sorghum is a staple food for hundreds of millions of people in dry regions worldwide, and improving its nutritional quality is vital for global food and health security under climate change. In this study, we evaluated traditional Sudanese sorghum varieties grown in eastern deltas to better understand their natural health‐promoting properties. We found
Khitma A. Sir Elkhatim +5 more
wiley +1 more source
MoleculesTannins, a diverse class of polyphenolic compounds, are widely present in a variety of plant-based foods and beverages, where they contribute significantly to flavor, astringency, and numerous health benefits.
Fernanda Cosme +5 more
doaj +1 more source
From wild to tamed: Reimagining novel crops through omics and local plant diversity
PLANTS, PEOPLE, PLANET, EarlyView.The global food system faces growing pressure from climate change, biodiversity loss, and rising nutritional demands. Agriculture has increased yields but reduced crop diversity, flavor, and nutritional quality, leaving societies vulnerable and dependent on a narrow set of staple species.
Alexandra Sanfeliu Meliá +1 more
wiley +1 more source