Results 51 to 60 of about 6,514 (208)
JSFA reports, EarlyView.Abstract Background Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and
Willy Nelson Kisenyi +7 more
wiley +1 more source
Agronomy, 2022 Persimmon cv. Giombo is astringent at harvest and must be subjected to astringency removal treatment. To date, the most widespread treatment for this variety involves applying ethanol instead of high CO2 concentrations, which is the usual treatment with ...
Nariane Q. Vilhena +5 more
doaj +1 more source
Review of phytochemical and antioxidant properties of Ethiopian medicinal plants
JSFA reports, EarlyView.Abstract Ethiopia possesses a rich ethnobotanical heritage and diverse medicinal flora that play an important role in traditional healthcare. Many Ethiopian medicinal plants contain bioactive phytochemicals with potential antioxidant properties. This capital of indigenous knowledge has contributed to the documentation of different medicinal plants that
Endalamaw Yihune +2 more
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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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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
doaj +1 more source
JSFA reports, EarlyView.Abstract Gymnema sylvestre (Retz.) R.Br. ex‐Schult., commonly known as “gurmar” or “sugar destroyer,” belongs to the Apocynaceae family and is traditionally used in Ayurveda for diabetes management. This review synthesizes ethnomedicinal evidence with contemporary pharmacological studies, to evaluate the therapeutic properties and mechanistic actions ...
Faiza Saeed +5 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
doaj +1 more source
Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security
Journal of the Science of Food and Agriculture, EarlyView.Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori +9 more
wiley +1 more source
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