Results 41 to 50 of about 6,514 (208)
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
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
Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +1 more source
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
doaj +1 more source
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
wiley +1 more source
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
doaj +1 more source
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
doaj +1 more source
Fermentation characteristics of four southern sichuan citrus cultivars
JSFA reports, EarlyView.Abstract Background Sichuan, China's leading citrus‐producing region has strong potential for citrus wine development. Citrus is rich in bioactive compounds that enhance flavor and health value, yet current citrus wines often show weak aroma and bitterness.
Zhiqing Zheng +9 more
wiley +1 more source
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
doaj +1 more source