Results 51 to 60 of about 9,371 (261)
Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine [PDF]
, 2010 : The aims of this work were to investigate the effect of polyphenol concentrations on astringency perception and gelatin index measurements in noncommercial red wines, as well as evaluate astringency evolution over time.
Goldner, María Cristina +1 more
core +2 more sources
ChemFoodChem, EarlyView.Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
wiley +1 more source
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 +9 more
doaj +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 +2 more
openaire +2 more sources
Diversity of Fruit Quality in Astringent and Non−Astringent Persimmon Fruit Germplasm
Horticulturae, 2022 Persimmon (Diospyros kaki Thunb.) is an economically important tree with a long history of cultivation in China. So far, a total of approximately 1000 varieties have been found in China. To systematically evaluate the diversity of persimmon fruit quality, 22 quality measures of appearance, intrinsic, and sensory quality were evaluated using 61 typical ...
Weijuan Han +7 more
openaire +2 more sources
Food Chemistry: XThe astringency of natural polyphenols affects consumers' acceptance for food, and it is urgent to find safe and effective astringency-masking substances.
Qiang Yu +9 more
doaj +1 more source
Red wine astringency: Correlations between chemical and sensory features
, 2022 © 2021 The AuthorsThirty-seven red wines from different varieties, origins, and styles were characterized to identify the chemical parameters that better correlate with wine astringency.
Osorio F. +8 more
core +1 more source
Effect of β-lactoglobulin on perception of astringency in red wine as measured by sequential profiling [PDF]
, 2020 Astringency is a predominant sensory attribute that influences the overall quality of red wine. The application of whey proteins as functional and nutritional food additives is popular but their use is uncommon to enology.
Methven, Lisa +2 more
core +1 more source
Food Chemistry International, EarlyView.This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu +4 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