Results 91 to 100 of about 17,588 (262)
The effect of zinc on human taste perception
, 2003 Zinc salts are added as a nutritional or functional ingredient in food and oral care products. The 1st experiment in this study investigated the taste and somatosensory effect of zinc salts (chloride, iodide, sulfate, bromide, acetate).
[ASTM] American Society for Testing and Materials. +27 more
core +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro +7 more
wiley +1 more source
The Influence of oral environment on diet choices in goats: a focus on saliva protein composition [PDF]
, 2012 There is ample evidence that ruminants are capable of making choices between different foods that provide a more balanced diet that would be obtained by eating at random.
Baptista, ES +3 more
core
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
On a note of the Smarandache power function [PDF]
, 2010 For any positive integer n, the Smarandache power function SP(n) is defined as the smallest positive integer m such that njmm, where m and n have the same prime ...
Jiaolian, Zhaoz, Wei, Huangy
core +1 more source
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
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．
Yuko Goto, Osamu Watanabe
openaire +2 more sources
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
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
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