Results 31 to 40 of about 6,093 (195)
Maturation and antioxidant activity of 'Giombo' and 'Rama Forte' persimmons produced in the Brazilian semiarid [PDF]
Brazilian Journal of BiologyThe objective of this work was characterizing persimmons of the 'Giombo' and 'Rama Forte' cultivars harvested at different ripening stages in the Brazilian semiarid.
M. C. F. Barbosa +5 more
doaj +1 more source
A Simple Taste Test for Clinical Assessment of Taste and Oral Somatosensory Function—The “Seven-iTT”
Life, 2022 Taste dysfunctions may occur, for example, after viral infection, surgery, medications, or with age. In clinical practice, it is important to assess patients’ taste function with rapidity and reliability.
Mariano Mastinu +6 more
doaj +1 more source
Optimal model‐based design of experiments for parameter precision: Supercritical extraction case
The Canadian Journal of Chemical Engineering, EarlyView.Abstract This study investigates the process of chamomile oil extraction from flowers. A parameter‐distributed model consisting of a set of partial differential equations is used to describe the governing mass transfer phenomena in a cylindrical packed bed with solid chamomile particles under supercritical conditions using carbon dioxide as a solvent ...
Oliwer Sliczniuk, Pekka Oinas
wiley +1 more source
Astringency sensitivity to tannic acid: Effect of ageing and salivary proline-rich protein levels
Food Chemistry: Molecular SciencesThe link between salivary composition and sensitivity to astringency as a function of age has still not been established. In this work, we propose the hypothesis that ageing leads to changes in the concentration of salivary proline-rich proteins (PRPs ...
Mei Wang +5 more
doaj +1 more source
Oenological perspective of red wine astringency
OENO One, 2017 Red wine is a complex matrix and its organoleptic characteristics are affected by a high complexity of wine compounds, namely polyphenols. One of the most important sensations and also a quality attribute of red wine is astringency.
Ignacio García-Estévez +4 more
doaj +1 more source
Mitigation of cashew apple fruits astringency
Environmental Sustainability, 2023 The cashew apple is a tropical pseudo fruit, with high fiber content, high nutritional value, and therapeutic compositional profile. Consuming cashew apples can help with several health-related problems, such as obesity, stomach ulcers, and gastritis. It has even demonstrated anti-tumor and anti-carcinogenic effects, and its antioxidants can help with ...
null Dheeraj +2 more
openaire +2 more sources
Food Safety and Health, EarlyView.A mixed beverage of yerba mate and lychee was developed and optimized. The 70:30 lychee‐to‐mate formulation provided the best balance of antioxidant activity and consumer acceptance, highlighting its potential as a functional beverage. ABSTRACT The development of functional beverages that combine bioactive compounds with sensory appeal is of growing ...
Marcela Moreira Terhaag +7 more
wiley +1 more source
Molecular Progress in Research on Fruit Astringency
Molecules, 2015 Astringency is one of the most important components of fruit oral sensory quality. Astringency mainly comes from tannins and other polyphenolic compounds and causes the drying, roughening and puckering of the mouth epithelia attributed to the interaction
Min He +4 more
doaj +1 more source
Relationships among Asian persimmon cultivars, astringent and non-astringent types [PDF]
Tree Genetics & Genomes, 2015 A molecular marker analysis for Asian persimmon cultivar relationships and pollination status was conducted with 496 amplified fragment length polymorphism (AFLP) markers and 146 cultivars of Asian origin. Cultivars from China, Korea, and Japan were evaluated for marker composition and pollination status, which strongly influences fruit characteristics.
Parfitt, Dan E. +6 more
openaire +1 more source
Food Safety and Health, EarlyView.Psidium guajava leaves contain potent bioactive compounds like quercetin, myricetin, and triterpenoids that show antioxidant, antidiabetic, anti‐inflammatory, and anticancer effects. They act by modulating NF‐κB, PPARγ, and α‐glucosidase and by inducing apoptosis and cell cycle arrest.
Muhammad Waqar +10 more
wiley +1 more source