Results 41 to 50 of about 10,689 (206)

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, Michał Pieniak, Anne Wolf, Tomer Green, Antje Hähner, Masha Y. Niv, Thomas Hummel   +6 more
doaj   +1 more source

Investigation of the astringency-masking effect of ι-carrageenan on natural polyphenols and its differential mechanism at various concentrations

Food Chemistry: X
The astringency of natural polyphenols affects consumers' acceptance for food, and it is urgent to find safe and effective astringency-masking substances.
Qiang Yu, Yifan Zhang, Jun Liu, Xue Han, Mengqi Li, Junzhi Lin, Taigang Mo, Li Han, Haozhou Huang, Dingkun Zhang   +9 more
doaj   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

RSM–ANFIS‐Based Process Optimization of Thermo‐Sonication of Amla Juice: Effect on Enzyme Inactivation, Physico‐Chemical, Phytochemical, Sensory, and Microbiological Quality

Food Chemistry International, EarlyView.
Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
wiley   +1 more source

Commercial Mannoproteins Improve the Mouthfeel and Colour of Wines Obtained by Excessive Tannin Extraction

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, Alliette Gonzalez, Luigi Moio, Angelita Gambuti   +3 more
doaj   +1 more source

Astringency sub-qualities of red wines and the influence of wine–saliva aggregates [PDF]

, 2021
Astringency is a sensory attribute, related to the quality and mouthfeel of red wines. However, the origin of astringency sub-qualities, such as the typical drying astringency found in immature grapes, is still unknown.
Parpinello G. P., Wang X., Osorio F., Brossard N., Paola Parpinello G., Brossard. N., Ricci A., Pavez C., Bordeu E., Chen J., Gonzalez-Munoz B.   +10 more
core   +1 more source

Valorization of Pineapple Peel and Mature Coconut Water to Produce Vinegar

Future Postharvest and Food, EarlyView.
Pineapple peel waste and mature coconut water were utilized as low‐cost substrates for vinegar production through a two‐stage fermentation process. During alcoholic fermentation, sugars in the substrate were converted into ethanol by Saccharomyces cerevisiae.
Vida Opoku Edusei, William Odoom, Regina Ofori Asante, Maxwell Adu, Solomon Odoi Anim, Jessica Ode Agyapong, Nana Adwoa Akyeneba Anderson   +6 more
wiley   +1 more source

Characterization of key astringent compounds and optimization of the fixation process of early tea in Chuanyu region

npj Science of Food
Due to inadequate fixation, early tea produced in the Chuanyu region exhibits high astringency. To mitigate the astringency of early tea, this study identified the astringent compounds present in the tea, subsequently optimized its fixation process based
Xi Wang, Yan Liu, Fang Wei, Xiaoyu Guo, Shijie Cao, Liang Zeng, Liyong Luo   +6 more
doaj   +1 more source

Citrus Essential Oils in Food Safety and Health: Advances in AI‐Assisted Authentication, Antimicrobial Applications, Sustainable Extraction, and Regulatory Translation

Food Safety and Health, EarlyView.
Citrus essential oils combine sustainable extraction, AI‐assisted authentication, multi‐omics profiling, antimicrobial activity, and regulatory safety to enhance food quality, detect adulteration, and promote consumer health, and support intelligent, sustainable food systems through innovative industrial applications and circular bioeconomy strategies.
Md. Hassan Bin Nabi, Liza Akter, Yusuf Chowdhury, Mohima Akther Any, Nazmul Islam, Erni Sofia Murtini, Nurul Huda, Wahidu Zzaman   +7 more
wiley   +1 more source

The effect of wine age and tannin composition on tannin activity across consecutive Pinotage red wine vintages

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, Wessel du Toit, André de Villiers, Jose Luis Aleixandre-Tudo   +3 more
doaj   +1 more source