Results 221 to 230 of about 17,588 (262)
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1997
Abstract The ASTM Committee E-18 on Sensory Evaluation has defined astringency as ‘the complex of sensations due to shrinking, drawing or puckering of the epithelium as a result of exposure to substances such as alums or tannins’ (ASTM, 1989).
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Abstract The ASTM Committee E-18 on Sensory Evaluation has defined astringency as ‘the complex of sensations due to shrinking, drawing or puckering of the epithelium as a result of exposure to substances such as alums or tannins’ (ASTM, 1989).
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1996
The genus Diospyros (family, Ebanaceae), to which persimmons belong, contains about 400 species, most of which are found in subtropical to tropical regions. The wood from certain species of the genus is used for furniture and the heads of golf clubs. For fruit production, only four species, D. kaki L., D. lotus L., D. virginiana L. and D.
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The genus Diospyros (family, Ebanaceae), to which persimmons belong, contains about 400 species, most of which are found in subtropical to tropical regions. The wood from certain species of the genus is used for furniture and the heads of golf clubs. For fruit production, only four species, D. kaki L., D. lotus L., D. virginiana L. and D.
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1994
Astringency denotes a class of tactile sensations induced by chemical stimulation of the oral cavity. Astringent materials include many polyphenols, acids, salts of multivalent cations, and dehydrating agents such as ethanol [1]. Polyphenols are ubiquitous in plant materials, and human foods are no exception.
Harry T. Lawless, Carol J. Corrigan
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Astringency denotes a class of tactile sensations induced by chemical stimulation of the oral cavity. Astringent materials include many polyphenols, acids, salts of multivalent cations, and dehydrating agents such as ethanol [1]. Polyphenols are ubiquitous in plant materials, and human foods are no exception.
Harry T. Lawless, Carol J. Corrigan
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ABSTRACT Astringency is a complex oral sensation characterized by dryness and constriction in the mouth. It is typically induced by polyphenol‐rich foods and beverages such as wine and tea. The quantitative assessment of astringency intensity has become a prominent research focus in the food science field.
Jiale Kuang +6 more
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1997
Abstract This paper was the first to be generated entirely from within my new job in America. Why had I moved? Partly it was the Brazilian experience of teaching attentive and interested graduate students that set me thinking that there might be better places to be a lecturer than at Imperial College.
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Abstract This paper was the first to be generated entirely from within my new job in America. Why had I moved? Partly it was the Brazilian experience of teaching attentive and interested graduate students that set me thinking that there might be better places to be a lecturer than at Imperial College.
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An overview of the perception and mitigation of astringency associated with phenolic compounds
Comprehensive Reviews in Food Science and Food Safety, 2021Changmou Xu
exaly
Molecular basis of the formation and removal of fruit astringency
Food Chemistry, 2022Qinggang Zhu +2 more
exaly
Journal of the American Pharmaceutical Association (1961), 1968
B.C. Walker, William B. Swafford
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B.C. Walker, William B. Swafford
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