Results 41 to 50 of about 17,529 (203)

Chemical evaluation of Carcavelos fortified wine aged in portuguese (Quercus pyrenaica) and french (Quercus robur) oak barrels at medium and high toast [PDF]

, 2019
Adega do Casal Manteiga is a winery, publicly owned by the Municipality of Oeiras that produces Carcavelos fortified wine. Carcavelos fortified wine is an appellation of origin and demarcated as D.O.P. (Denominação de Origem Protegida).
Lopes-Correia, Tiago, McCallum, Michael Jones, Ricardo-da-Silva, Jorge M.   +2 more
core   +1 more source

Caracterização dos taninos condensados das espécies maniçoba (Manihot pseudoglazovii), flor-de-seda (Calotropis procera), feijão-bravo (Capparis flexuosa, L) e jureminha (Desmanthus virgatus) Characterization of condensed tannin of the species maniçoba (Manihot pseudoglaziovii), flor-de-seda (Calotropis procera), feijão-bravo (Capparis flexuosa) and jureminha (Desmanthus virgatus)

Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2007
Caracterizaram-se os taninos condensados (TC) e determinaram-se a composição bromatológica e a digestibilidade in vitro da matéria seca (DIVMS) das espécies maniçoba (Manihot pseudoglazovii Pax & Hoffman), flor-de-seda (Calotropis procera), feijão-bravo (
S.E.S.B.S. Cruz, P.M.G. Beelen, D.S. Silva, W.E. Pereira, R. Beelen, F.S. Beltrão   +5 more
doaj   +1 more source

Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception

Molecules, 2023
Beer is one of the most consumed beverages worldwide with unique organoleptic properties. Bitterness and astringency are well-known key features and, when perceived with high intensity, could lead to beer rejection.
Leonor Gonçalves, Mónica Jesus, Elsa Brandão, Paulo Magalhães, Nuno Mateus, Victor de Freitas, Susana Soares   +6 more
doaj   +1 more source

Evaluation of Aglianico grape skin and seed polyphenols astringency by SDS-PAGE electrophoresis of salivary proteins after the binding reaction [PDF]

, 2006
SDS–PAGE electrophoresis and densitometry analysis were carried out to evaluate the reactivity of Aglianico red grape skin and seed polyphenols with human salivary proteins in order to find a method able to assess their astringency.
GAMBUTI, Angelita, L. MOIO, PESSINA R., RINALDI A.   +3 more
core  

Astringency sensitivity to tannic acid: Effect of ageing and salivary proline-rich protein levels

Food Chemistry: Molecular Sciences
The 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, Hélène Brignot, Chantal Septier, Christophe Martin, Francis Canon, Gilles Feron   +5 more
doaj   +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, Henglu Tian, Xiaowen Luo, Xiaohua Qi, Xuehao Chen   +4 more
doaj   +1 more source

Masking the Perceived Astringency of Proanthocyanidins in Beverages Using Oxidized Starch Hydrogel Microencapsulation

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, Yingchao Ai, Yulin Hu, Yongtao Wang, Liang Zhao, Dong Yang, Fang Chen, Xiaomeng Wu, Yuan Li, Xiaojun Liao   +9 more
doaj   +1 more source

Evidence on the effect of the cocoa pulp flavour environment during fermentation on the flavour profile of chocolates [PDF]

, 2012
Empirical observations carried out by the first author during his many visits to cocoa producing countries suggested that a relationship might exist between cocoa pulp flavour attributes and sensory traits of cocoa liquor and chocolates.
Ahnert, Dario, Assemat, Sophie, Eskes, Albertus, Garcia Carrion, Luis, Garcia R, Patricia, Guarda, D., Seguine, Edward   +6 more
core  

Sensory profile of portuguese white wines using long-term memory: a novel nationwide approach [PDF]

, 2015
White wine sensory profiling of all 12 Protected Geographical Indications (PGIs) of mainland Portugal was achieved through completion of extended sensory questionnaires by 20 professional wine experts.
Abdi, Ballester, Ballester, Campo, Carlucci, Carvalho, Chollet, Chrea, Climaco, Costa, Endrizzi, Etaio, Feliciano, Fernandes, Figueiredo-Gonzalez, Fischer, Fischer, Fontoin, Fraga, Gawel, Gawel, Goldner, Gómez-Míguez, Hein, Heymann, Heymann, Hughson, Jackson, Jervis, Kallithraka, King, Kontoudakis, Lawless, Lawless, Lawless, Le Berre, Lesschaeve, Li, Magalhães, Maitre, Mateus, Mccloskey, Minnaar, Noble, Nurgel, Oberholster, Oliveira, Parr, Parr, Perrin, Perrin, Pickering, Piclin, Potter, Prescott, Quandt, Rentzch, Ricardo-Da-Silva, Rocha, Rodrigues, Ross, Runnebaum, Scaman, Simon, Sun, Sun, Sáenz Gamasa, Tempere, Terrier, Tonietto, Tonietto, Tuorila, Urdapilleta, Valentova, Varela, Vidal, Vilanova, Vilanova, Vilanova, Zamora   +79 more
core   +1 more source

Astringency: A More Stringent Definition [PDF]

Chemical Senses, 2014
Despite being an everyday sensory experience, the nature of astringency perception is not clear. In this issue of Chemical Senses, Schöbel et al. demonstrate that astringency is a trigeminal sensation in human, and astringents trigger a G protein-coupled pathway in trigeminal ganglion cells in the mouse.
Yue, Jiang, Naihua N, Gong, Hiroaki, Matsunami   +2 more
openaire   +2 more sources