Results 131 to 140 of about 9,371 (261)
ChemFoodChem, Volume 2, Issue 2, June 2026.Gallic acid serves as an ideal bridge between fundamental sciences and gastronomy, as its presence as a plant polyphenol moiety. Its symmetrical, multifunctional phenolic structure makes it a perfect educational building block for linking organic chemistry both to food science and material design.
Antonio Radesco +4 more
wiley +1 more source
Ethnomedicinal Properties and Technological Challenges of Pomegranate Fruit as a Value‐Added Product
eFood, Volume 7, Issue 3, June 2026.This review aims to provide a comprehensive review of pomegranate (Punica granatum) as a nourishing powerhouse, focusing on its remarkable nutritional conformation, bioactive composites, and substantial health assistance. This emphasizes the adaptableness and developing demand in the functional food market, as it discovers the potential solicitations ...
Muhammad Tayyab Arshad +5 more
wiley +1 more source
eFood, Volume 7, Issue 3, June 2026.Graphical abstract showing nanoencapsulation‐based yogurt fortification, highlighting nanocarrier incorporation, improved storage stability, enhanced bioaccessibility, targeted gastrointestinal release, nutrient absorption, and gut microbiota modulation.
Farhang Hameed Awlqadr +8 more
wiley +1 more source
A tribo-chemical view on astringency of plant-based food substances [PDF]
Consumption of plant-based food products having high composition of polyphenols leads to the sensation of astringency. For sliding oral surfaces, friction is an essential property during the oral perception of roughness and dryness which are attributes ...
Dueñas Robles, Paloma S. +5 more
core +1 more source
Food Bioengineering, Volume 5, Issue 2, Page 314-334, June 2026.Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz +3 more
wiley +1 more source
Phenolic parameters explaining different astringency properties in res wines
, 2019 The astringency perception of wine tannins is not related only to the astringency global intensity but several sub qualities have to be considered. Descriptors as complex and velvet are associated to a pleasant sensation while attributes as drying, harsh
Perenzoni, D. +30 more
core
Composition and astringency of Cabernet Sauvignon red wines: Implications of polyphenol-polysaccharide interactions [PDF]
Red wine quality is based on organoleptic properties like color, color stability, and mouthfeel, among others. The specifications for these attributes vary depending on cultivar, wine style, and personal taste.
Weilack, Ingrid
core +1 more source
Food Chemistry International, Volume 2, Issue 2, Page 136-154, June 2026.Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy +4 more
wiley +1 more source
Exploring Floristic Diversity and Medicinal Plant Uses in Venda, Limpopo, South Africa
Feddes Repertorium, Volume 137, Issue 2, June 2026.ABSTRACT Plants have been an important source of medicine for thousands of years. To better understand the current diversity and usage of medicinal plants, floristic studies are essential. This report documents an expedition conducted in the Venda region of Limpopo, South Africa. The study was carried out in Shanzha and surrounding villages, as well as
Gurusamy Manikandan +2 more
wiley +1 more source
Food Biomacromolecules, Volume 3, Issue 2, Page 378-393, June 2026.Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan +5 more
wiley +1 more source