Results 61 to 70 of about 9,371 (261)
Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +1 more source
OENO One, 2022 The effect of wine age on tannin chemistry and tannin activity values was investigated in red wine extracts according to a chemosensory approach. Sixteen Pinotage red wines of multiple vintages (2003-2018) were each isolated into four distinct polymeric ...
Brannigan du Preez +3 more
doaj +1 more source
Opponency of astringent and fat sensations [PDF]
Current Biology, 2012 In most cultures, people ingest a variety of astringent foods and beverages during meals, but the reasons for this practice are unclear. Many popular beliefs and heuristics, such as high tannin wines should be balanced with fatty foods, for example 'red wine with red meat', suggest that astringents such as pickles, sorbets, wines, and teas 'cleanse ...
des Gachons, Catherine Peyrot +5 more
openaire +2 more sources
Food Safety and Health, EarlyView.Psidium guajava leaves contain potent bioactive compounds like quercetin, myricetin, and triterpenoids that show antioxidant, antidiabetic, anti‐inflammatory, and anticancer effects. They act by modulating NF‐κB, PPARγ, and α‐glucosidase and by inducing apoptosis and cell cycle arrest.
Muhammad Waqar +10 more
wiley +1 more source
Alternative Mechanisms of Astringency - What is the Role of Saliva?:Mechanisms of Astringency
, 2013 Astringency is described as a “dry puckering-like sensation” in the mouth following consumption of tannins including tea polyphenols. The current model describing astringency is based on precipitation of salivary proline-rich proteins by polyphenols and ...
Carpenter, G.H.; id_orcid, Gibbins, H.L.
core +1 more source
Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds
Foods, 2023 Wine astringency is a very complex sensation whose complete mechanism has not been entirely described. Not only salivary proline-rich proteins (PRPs) are involved in its development; salivary mucins can also play an important role.
Bárbara Torres-Rochera +3 more
doaj +1 more source
Food Safety and Health, EarlyView.Pomegranate peel extract enhanced the nutritional, physicochemical, and microbiological qualities of yoghurt. It is a rich source of polyphenolic compounds that eliminates Staphylococcus aureus in yoghurt at 0.1% and 0.3% concentrations without altering its pH value. ABSTRACT The use of natural additives, particularly pomegranate peel extract (PPE), to
Youmna Maghraby +4 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
Curing Perovskite Photovoltaics With Organic Functional Molecules: Progress, Mechanism, and Prospect
Interdisciplinary Materials, EarlyView.Leveraging the advantages of precision‐targeted design, excellent chemical stability, diverse geometric configuration, and economic viability, the application of medicinally derived organic functional molecules can accelerate curing multiple problems in perovskite photovoltaics, not only promoting synergistic effects among the functional layers, but ...
Jin Wang +9 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
doaj +1 more source