Results 41 to 50 of about 6,093 (195)
Molecules, 2021 In the production of red wines, the pressing of marcs and extended maceration techniques can increase the extraction of phenolic compounds, often imparting high bitterness and astringency to finished wines.
Alessandra Rinaldi +3 more
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Food Safety and Health, EarlyView.Pomegranate peel extract enhanced the nutritional, physicochemical, and microbiological qualities of yoghurt. It is a rich source of polyphenolic compounds that eliminates Staphylococcus aureus in yoghurt at 0.1% and 0.3% concentrations without altering its pH value. ABSTRACT The use of natural additives, particularly pomegranate peel extract (PPE), to
Youmna Maghraby +4 more
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OENO One, 2022 The effect of wine age on tannin chemistry and tannin activity values was investigated in red wine extracts according to a chemosensory approach. Sixteen Pinotage red wines of multiple vintages (2003-2018) were each isolated into four distinct polymeric ...
Brannigan du Preez +3 more
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JSFA reports, Volume 5, Issue 3, Page 113-124, March 2025.Abstract Background Most pure maple syrup produced in North America is produced from the sap of sugar maple trees (Acer saccharum). Interest is growing to utilize other maple species in different regions of North America outside the native range of sugar maple.
Ann E. Colonna +2 more
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Fruit Astringency: Mechanisms, Technologies, and Future Directions
HorticulturaeFruit astringency, which primarily results from the interaction between polyphenolic compounds such as tannins and salivary proteins, is a critical sensory attribute that limits the commercial value and consumer acceptance of many fruits.
Wanru Zhao +4 more
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Foods, 2020 Proanthocyanidins (PAs) are responsible for several health benefits of many fruits, but they could cause a generally disliked sensation of astringency.
Xiaodan Zhao +9 more
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Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds
Foods, 2023 Wine astringency is a very complex sensation whose complete mechanism has not been entirely described. Not only salivary proline-rich proteins (PRPs) are involved in its development; salivary mucins can also play an important role.
Bárbara Torres-Rochera +3 more
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Physical and organoleptic characteristics of Limmu coffee landraces, southwestern Ethiopia
JSFA reports, EarlyView.Abstract Background Coffee (Coffea arabica L.) is one of the world's most valuable agricultural commodities, with Ethiopia recognized for producing high‐quality Arabica coffee. Limmu landrace coffees are prized for their distinctive flavor profiles; however, systematic evaluation of their raw and cup quality traits remains limited.
Bealu Girma +4 more
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Agronomy, 2022 Persimmon cv. Giombo is astringent at harvest and must be subjected to astringency removal treatment. To date, the most widespread treatment for this variety involves applying ethanol instead of high CO2 concentrations, which is the usual treatment with ...
Nariane Q. Vilhena +5 more
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Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security
Journal of the Science of Food and Agriculture, EarlyView.Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori +9 more
wiley +1 more source