Results 141 to 150 of about 9,371 (261)
Understanding the relationship between wine phenolic compounds and sensory properties: Bitterness and astringency [PDF]
, 2017 Polyphenols are a large family of metabolites that result from the secondary metabolism of plants. It is known the multiple healthy properties of polyphenols and their use as nutraceutical compounds.
Dizy, M. [0000-0001-8018-8119] +3 more
core
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Textured vegetable proteins were produced by thermoplastic extrusion using soy protein concentrate, vital wheat gluten, and defatted baru flour, a protein‐ and fiber‐rich by‐product from the Brazilian Cerrado. The resulting plant‐based burgers were evaluated for nutritional composition, technological properties, microbiological quality, and sensory ...
Ana Paula Rebellato +6 more
wiley +1 more source
Sensory Nutrition and Bitterness and Astringency of Polyphenols
BiomoleculesRecent studies have demonstrated that the interaction of dietary constituents with taste and olfactory receptors and nociceptors expressed in the oral cavity, nasal cavity and gastrointestinal tract regulate homeostasis through activation of the ...
Naomi Osakabe +4 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This study investigated the viability of probiotic Bifidobacterium animalis subsp. lactis and Lactobacillus gasseri in a dietetic ice cream matrix. Overall, the findings suggest that the stevia‐sweetened cocoa ice cream matrix can serve as a promising synbiotic frozen carrier for maintaining probiotic viability, while retaining acceptable functional ...
Tulay Ozcan +4 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This graphical abstract presents the preparation, optimization, and characterization of spray‐dried Aonla–Giloy juice powder. Fresh Aonla fruit and Giloy stem were processed through extraction, pre‐treatment, filtration, blending, maltodextrin addition, and spray drying, followed by RSM‐based optimization of key formulation and drying variables.
Gurpreet Jhally +7 more
wiley +1 more source
Exploring the Relationship Between Astringency and Lingual Tactile Sensitivity
This research leading to these results was funded by the “FlaveurVeg” grant, from Carnot Qualiment© (DOI: https://doi.org/10.17180/h5gd-gk88).International audienceWhen lingual tactile sensitivity has received less attention than taste, it plays a ...
Mathieu, Vincent +8 more
core +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.ProteAX‐assisted hydrolysis of cricket (Acheta domesticus) protein enhanced its techno‐functional and sensory properties. Optimal hydrolysis at a 1.5% enzyme concentration for 5 h produced a hydrolysate with a 67.71% degree of hydrolysis, 69.51% protein content, high solubility, improved water and oil absorption capacities, low bitterness, and a strong
Fetriyuna Fetriyuna +4 more
wiley +1 more source
Revista Brasileira de Fruticultura, 2012 Avaliaram-se os efeitos dos tratamentos com CO2 e 1-MCP (1-metilciclopropeno) sobre a adstringência (índice de tanino), firmeza da polpa e distúrbios da epiderme em caqui 'Rama Forte'.
João Peterson Pereira Gardin +4 more
doaj
JSFA reports, Volume 6, Issue 6, Page 212-219, June 2026.Abstract Background The lack of dependable, high‐quality forage and animal feedstuffs in many areas of the world hampers livestock production. In these regions, farmers often rely on native fodder tree and shrub leaves as a forage source for their animals with little or no information available on nutritional factors of these feedstuffs.
Ishrat Roomi +3 more
wiley +1 more source