Results 211 to 220 of about 17,588 (262)

Aroma, Flavor, and Textural Drivers of Acceptance in Unflavored Pea Protein Isolates. [PDF]

J Food Sci
Kim MS, Bao R, Peterson J, Camacho ET, Soldavini A, Peterson DG, Simons CT.   +6 more
europepmc   +1 more source

Increasing quality stability of jasmine tea beverage by encapsulation from protein-polysaccharide nanocomplexes. [PDF]

NPJ Sci Food
Xie H, Wang H, Huang M, Zhou Z, Gao Y, Cao QQ, Jiao Q, Ren G, Xu YQ.   +8 more
europepmc   +1 more source

Chinese and Korean Consumers' Preferences for Oolong and Black Oolong Teas. [PDF]

Foods
Su B, Lee J.
europepmc   +1 more source

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Astringency: Mechanisms and Perception

Critical Reviews in Food Science and Nutrition, 2008
Astringency plays an important role in the sensory experience of many foods and beverages, ranging from wine to nuts. Given the recent trend toward fortifying consumables with astringent compounds and the evidence regarding the health benefits of some astringents, the mechanisms and perceptual characteristics of astringency warrant further discussion ...
Martha Bajec, Gary J Pickering
exaly   +3 more sources

Perspectives on Astringency Sensation: An Alternative Hypothesis on the Molecular Origin of Astringency

Journal of Agricultural and Food Chemistry, 2021
Flavor is one of the main drivers of food consumption and acceptability. It is associated with pleasure feels during eating. Flavor is a multimodal perception corresponding to the functional integration of information from the chemical senses: olfaction, gustation, and nasal and oral somatosensory inputs.
Canon, Francis, Belloir, Christine, Bourillot, Eric, Brignot, Hélène, Briand, Loïc, Feron, Gilles, Lesniewska, Eric, Nivet, Clément, Septier, Chantal, Schwartz, Mathieu, Tournier, Carole, Vargiolu, Roberto, Wang, Mei, Zahouani, Hassan, Neiers, Fabrice   +14 more
openaire   +3 more sources

Astringent Subqualities in Acids

Chemical Senses, 1995
Astringency, astringent subqualities (drying, roughing and puckering) and sourness were compared among six acids: hydrochloric, lactic, citric, acetic, fumaric and malic acids. The attribute profiles of organic acids were similar to each other but different from hydrochloric acid, the only inorganic acid, which was the most astringent and the least ...
C J, Thomas, H T, Lawless
openaire   +2 more sources

Interactions of astringent substances

Chemical Senses, 1994
Two-component mixtures of astringent materials were rated for perceived intensity of astringent and taste attributes over time. Components included alum (a complex salt), gallic acid (the monomeric component of hydrolyzable tannins), catechin (the monomeric component of condensed tannins) and citric acid. Mixtures of alum and gallic acid showed mixture
H T, Lawless, C J, Corrigan, C B, Lee
openaire   +2 more sources

Antioxidant activity in astringent and non-astringent persimmons

The Journal of Horticultural Science and Biotechnology, 2004
SummaryCatechins, ascorbic acid and -cryptoxanthin concentrations during fruit development and the antioxidant activity in skin and flesh were investigated in astringent ‘Saijyo’ and non-astringent ‘Fuyu’ persimmons (Diospyros kaki Thunb.). The IC50 values (a midpoint of 50% between zero and full inhibition of diazo dye formation) of superoxide (O2 ...
Satoru Kondo, Hiroyuki Yoshikawa, Rie Katayama   +2 more
openaire   +1 more source

Polyphenol interactions: astringency and the loss of astringency in ripening fruit☆

Phytochemistry, 1987
Abstract The inhibition of the enzyme β-glucosidase by natural polyphenolic substrates is described.
Tetsuo Ozawa, Terence H. Lilley, Edwin Haslam   +2 more
openaire   +1 more source