Results 81 to 90 of about 9,371 (261)

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, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source

Effect of a commercial tannin on the sensorial temporality of astringency [PDF]

, 2017
Astringency is a tactile sensation that is generated by a reduction in lubrication in the oral cavity and is generally attributed to the interaction of procyanidins or condensed tannins with salivary proteins. Several factors in- fluence tannin-protein
Romero, J. L., Contreras, A., Obreque Slier, Elías, Medel Maraboli, Marcela, Peña Neira, Álvaro   +4 more
core   +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, Nicoletta Faraone, Matthew B McSweeney   +2 more
wiley   +1 more source

Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro, Victor Waldemar Pinto, Jaqueline LS Cavalcante, Nathalia Almeida Costa, Bárbara M Lepaus, Juliana A Macedo, Patrícia Blumer ZR Sá, Sílvia Cristina Sobottka Rolim de Moura   +7 more
wiley   +1 more source

Sensory and Instrumental Astringency Determination in Wine.

, 2020
This thesis is concerned with factors affecting the perception of astringency in wine and in model wine solutions. Since wine composition is complex, model solutions were also studied, so that the observations would contribute to the elucidation of the ...
Kallithraka, Stamatina.
core  

Assessing the hidden risks of non‐thermal processing: Ultrasound‐induced toxicity of cashew apple juice in a zebrafish model

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background High‐intensity ultrasound is widely advocated for the preservation of liquid foods; however, the potential formation or release of toxic compounds during processing remains under‐investigated. This study evaluated the toxicological profile of cashew apple juice processed by high‐intensity ultrasound (1250, 1875, and 2500 W;L⁻¹ ...
Thaiz Batista Azevedo Rangel Miguel, Sergimar Kennedy de Paiva Pinheiro, Jorge Henrique de Andrade Vieira, Fabiano André Narciso Fernandes, Sueli Rodrigues, Emilio de Castro Miguel   +5 more
wiley   +1 more source

Taster responses to astringency in red wines

, 2017
Mestrado Vinifera Euromaster - Instituto Superior de Agronomia / DISAFA. Universita degli Studi di TorinoThe present work aimed to evaluate the responses of a panel tasters to astringency in red wines. The panel was trained on the tastes of the mouth in
Pignone, Enrico
core   +2 more sources

Exploring Factors Influencing the Consumption of Grape Skins: A Review

Horticulturae
Grapes (Vitis vinifera L.) are one of the most popular fruits globally, with studies demonstrating the numerous beneficial metabolic substances found in their skins, including anthocyanins, proanthocyanidins, stilbene (resveratrol) and so on.
Si-Yuan Wan, You-Mei Li, Zhao-Sen Xie
doaj   +1 more source

Phenotypic, physicochemical, sensory, and functional attributes of cocoa (Theobroma cacao L.) from Brazilian Amazonian floodplain and upland ecosystems

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Cocoa (Theobroma cacao L.) from the Brazilian Amazon plays an important role in national production. While most cocoa is cultivated in upland systems, floodplain ecosystems represent a traditional and distinct production environment that may influence bean composition and quality.
Danielle Amaral e Silva, Consuelo Lúcia Sousa de Lima, Giulia Victória Silva Lima, Angela Maria Miranda Silva, Neirivaldo Cavalcante da Silva, Hervé Louis Ghislain Rogez, Jesus Nazareno Silva de Souza   +6 more
wiley   +1 more source

Factors Regulating Astringency of Whey Protein-fortified Beverages

, 2006
Whey proteins are added to a variety of foods and beverages for functionality and added nutrition. A rapidly growing area of whey protein use in foods and beverages is the sports drink category.
Beecher, Jason
core