Results 41 to 50 of about 9,371 (261)

Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines

Molecules, 2019
Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technological and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different yeast derivative products on the ...
Rubén Del Barrio-Galán, Cristina Úbeda, Mariona Gil, Marcela Medel-Marabolí, Nathalie Sieczkowski, Álvaro Peña-Neira   +5 more
doaj   +1 more source

Effects of galloyl group on the astringency perception of epigallocatechin gallate and epigallocatechin

Current Research in Food Science
The astringency in green tea primarily originates from gallate-type and non-gallate-type catechins. Epigallocatechin gallate (EGCG) is a gallate-type catechin, which has a strong astringency and is the most abundant catechin in tea.
Zhenyu Zhou, Qian Huang, Wangyang Shen, Weiping Jin, Guoyan Yang, Wenjing Huang, Cheng Guo   +6 more
doaj   +1 more source

The condensed tannin chemistry and astringency properties of fifteen Vitis davidii Foex grapes and wines

Food Chemistry: X, 2021
This study sought to determine the effects of variety on the astringency and chemistry of condensed tannins of spine grapes and wines. Fifteen varieties of red spine grape (Vitis davidii Foex) were used.
Yan-lun Ju, La Yang, Xiao-feng Yue, Rui He, Sheng-lin Deng, Xin Yang, Xu Liu, Yu-lin Fang   +7 more
doaj   +1 more source

Maturation and antioxidant activity of 'Giombo' and 'Rama Forte' persimmons produced in the Brazilian semiarid [PDF]

Brazilian Journal of Biology
The 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, M. A. S. Morais, M. F. Melo, P. A. Souza, J. D. A. Sarmento, P. L. D. Morais   +5 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

Insights on the astringency of non-alcoholic beverages: Fruit, vegetable & plantation-based perspective

Food Chemistry Advances
Sensory parameters of food and beverages secured much importance with mounting changes in diet preferences. The taste and flavour of these food groups are largely affected by astringency which in turn influence the sensory experience. Derived from Latin,
M Anjaly Shanker, Reshma Krishnan, Gopika S Kumar, Thasniya Mohammed, Arunima Suresh Hymavathi, Rosamma, Nivedya Ragesh, Sony George, Sandeep Singh Rana, S Abdullah   +9 more
doaj   +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

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

Beer Polyphenols—Bitterness, Astringency, and Off-Flavors

, 2021
The acceptance of beer among consumers is most influenced by the taste and aroma. Polyphenols are widely responsible for both. Whereas polyphenols do not always result in a positive flavor and taste, they can surely impart certain off-flavors, which will
Kristina Habschied, Krešimir Mastanjević, Vinko Krstanović, Iztok Jože Košir, Goran Kumrić   +4 more
core   +1 more source

Synergistic Enhancement of Antioxidant Activity in Arbutus unedo Leaf Extract by Biological Fluids: Implications for Functional and Nutraceutical Applications

Biotechnology and Applied Biochemistry, EarlyView.
ABSTRACT This study examined the effect of biological fluids (saliva, blood plasma, and urine) on the antioxidant capacity of an aqueous extract derived from Arbutus unedo leaves. The extract displayed a concentration‐dependent reducing activity in the ferric reducing power assay (IC50 = 292 ± 7.54 µg/mL) and phosphomolybdenum assays (IC50 = 461.67 ± 4.
Idir Moualek, Hamdi Bendif, Karima Benarab, Giulio Lupidi, Fehmi Boufahja, Stefania Garzoli, Karim Houali   +6 more
wiley   +1 more source