Results 51 to 60 of about 6,093 (195)
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 +6 more
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Physicochemical characterization and phenolic compound content of flour from blended juice residues
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa +4 more
wiley +1 more source
OENO One, 2020 Anthocyanins are extracted from grape skins during maceration and are responsible for the red colour of wine. Their contribution to in-mouth sensations is mainly related to their interactions with condensed tannins, which are largely responsible for wine
Maria Alessandra Paissoni +7 more
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Molecules, 2022 The chemical mechanism of the acid cleavage of proanthocyanidins (PAs) has been known for decades but has yet to be optimized. Therefore, we optimized this process in Byrsonima crassifolia, Euterpe oleracea and Inga edulis extracts using the response ...
Jesus N. S. Souza +5 more
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Can trigeminal sensations impact saltiness perception? A mini‐review
Journal of the Science of Food and Agriculture, EarlyView.Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan +2 more
wiley +1 more source
ChemistryOpen, EarlyView.Teucrium polium shows antidiabetic activity with its phytochemical composition and biological activities. The essential oil is rich in carvacrol, thymol, γ‐terpinene, and o‐cymene, while the aqueous and hydroethanolic extracts are characterized by poliumoside, verbascoside, isorhamnetin‐3‐O‐rutinoside, and apigenin‐7‐rutinoside. Antioxidant activity is
Hajar El Ouadni +10 more
wiley +1 more source
PLoS ONE, 2018 An electronic nose was used to evaluate the bitterness and astringency of green tea, and the possible application of the sensor was assessed for the evaluation of different tasting green tea samples. Three different grades of green tea were measured with
Guangyu Zou +3 more
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Polymer Composites, EarlyView.Activated Carbon as a Reinforcing Material for Starch Bioplastics. ABSTRACT Eco‐friendly starch‐based bioplastic films reinforced with activated carbon (AC) were produced using green plantain starch in its native and heat‐moisture treatment (HMT) forms to overcome typical limitations of starch materials, such as low mechanical strength and poor water ...
Eduardo Bruno Macêdo Viana +8 more
wiley +1 more source
Influence of phenolic compounds on sensory parameters of tea infusions
Czech Journal of Food Sciences, 2004 A set of 9 black teas and 10 green teas were analyzed. Sensory parameters of tea infusions were correlated with the content of total polyphenols (determined after Folin and Ciocalteu) and sensory parameters (determined after ISO standards).
P. Košulič, J. Pokorný, Z. Panovská
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Genomic structure and ex situ conservation of the North American grapevine Vitis labrusca
PLANTS, PEOPLE, PLANET, EarlyView.The North American wild grapevine species Vitis labrusca is an important source of disease resistance and climate resilience traits for breeding new grapevine cultivars. To ensure its continued use in breeding, V. labrusca must be accurately identified and genetically diverse material must be conserved.
Zoë Migicovsky +18 more
wiley +1 more source