Results 121 to 130 of about 17,588 (262)

Sensory Profile of Plum Nectars [PDF]

, 2012
Nectars are beverages formulated with the juice or pulp of one or more fruits, with addition of water and sugar in various proportions depending on local taste, government standards, pH, and fruit composition of the variety used. Recently, the market for
Branka Levaj, Danijela Bursać Kovačević, Mirjana Hruškar, Sanela Kićanović   +3 more
core   +1 more source

HPLC quantification of carotenoids in astringent and non-astringent persimmon peel and flesh

Food Chemistry
High-performance liquid chromatography was used to assess carotenoid compositions in the peel and flesh of 25 cultivars from four persimmon types: pollination-constant astringent, pollination-constant non-astringent (PCNA), pollination-variant astringent (PVA), and pollination-variant non-astringent (PVNA).
Chang-Dae, Lee, Hak-Dong, Lee, Gyeong-Bok, Ma, Byulhana, Lee, Sanghyun, Lee   +4 more
openaire   +2 more sources

Sensory Assessment of Pressure‐Cooked and Pureed Faba Bean Cultivars: The Contribution of Cotyledon and Seed Coat Constituents Toward the Perception of Sensory Attributes

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Whole beans and cotyledons from three faba bean cultivars, Malik, Fabelle, and Snowbird, were processed into purees through a sequence of soaking, blanching, hot filling, pressure cooking, and blending. Purees prepared from whole beans were centrifuged, and the supernatants were collected. A trained sensory panel evaluated the aroma, flavor, taste, and
Claire M. Chigwedere, Lamia L'Hocine, Janitha P. D. Wanasundara, Phyllis J. Shand   +3 more
wiley   +1 more source

Astringency perception in a red wine context – a review

OENO One
Astringency is not considered one of the modern gustatory tastes. The understanding of astringency perception has evolved considerably over the past eighty years, but the exact mechanism is still undefined. This review aims to identify the current theory
Brock A. Kuhlman, José L. Aleixandre-Tudo, John Moore, Wessel du Toit   +3 more
doaj   +1 more source

Fermentation and Enzymatic Pre‐Treatments to Modulate Sensory Properties of Extruded Plant‐Based Meat Alternatives

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Fermentation, enzymatic hydrolysis, and enzymatic crosslinking are emerging pre‐treatments to improve the sensory properties of extruded plant‐based meat alternatives. This review critically examines current literature to identify underlying mechanisms, benefits, and key research gaps associated with these pre‐treatments.
Ravinder Singh, Michel Aliani, Warren Blunt, Filiz Koksel   +3 more
wiley   +1 more source

Quality and Safety of Agri-food Products and Consumers Behavior [PDF]

, 2014
No passado dia 16 de Outubro de 2014 o ICAAM comemorou o Dia Mundial da Alimentação, que para este ano adotou o lema Agricultura Familiar: Alimentar o mundo, cuidar do Planeta promovendo uma pequena sessão subordinada ao tema "Qualidade e Segurança dos ...
Capela e Silva, F
core  

Dwelling in a post‐fallout landscape: re‐shaping and sustaining life in a former evacuation zone in Fukushima Habiter après la catastrophe : redonner forme au monde et entretenir la vie dans une ancienne zone évacuée à Fukushima

Journal of the Royal Anthropological Institute, Volume 32, Issue 2, Page 434-455, June 2026.
This article explores the activities of daily life in a village neighbouring the TEPCO nuclear power plant in Fukushima. It argues that one of the potentials of taking a dwelling perspective – a phenomenological approach to living within the ecological and social environments – emerges most compellingly within a polluted landscape.
Tomoko Sakai
wiley   +1 more source

Medicine for the Material World

Archaeometry, Volume 68, Issue 3, Page 434-439, June 2026.
ABSTRACT It is clear that many of the inorganic materials of antiquity have been used both as medicines for human ills and also as agents in technological processes. This paper speculates that there might have been a stronger link between these two functions in the past, based on the concept of “active agents”—materials that are efficacious at curing ...
A. M. Pollard
wiley   +1 more source

Identification and Quantification of Volatile Organic Compounds and Bioaerosols in the Conservation Processes of Guanche Mummies

Archaeometry, Volume 68, Issue 3, Page 561-572, June 2026.
ABSTRACT The Guanche mummies, ancient inhabitants of the Canary Islands, represent a significant part of the historical heritage preserved at the Museum of Nature and Archaeology (MUNA) in Tenerife, Spain. These mummies, subjected to artificial conservation practices, are of great interest to conservators seeking to understand their mummification ...
Benigno Sánchez, Maria Cristina Canela, Maria Garcia Morales, Juan Gilaranz, Murilo de Oliveira Souza, Ruth Mª. Rufino García   +5 more
wiley   +1 more source

Integrated transcriptome and metabolome analysis revealed key genes related to astringency in cucumber fruits

Vegetable Research
Cucumber taste profiles are significantly shaped by astringency, which manifests as a drying and rough sensation in the oral cavity. Nevertheless, the molecular mechanisms underlying cucumber astringency remain largely unexplored.
Jiaojiao Zhang, Kunyang Wang, Xiaofei Song, Yang Xie, Xiaoli Li, Shuai Meng, Qiushuang Han, Jianhua Jia, Chen Wang, Liying Yan   +9 more
doaj   +1 more source