Results 141 to 150 of about 297 (178)
INFLUENCE OF ASTRINGENTS ON INTESTINAL ABSORPTION.
JAMA - Journal of the American Medical Association, 1900 exaly +2 more sources
The Internal Use of the Simple Astringents
Boston Medical and Surgical Journal, 1891 n/
M. A. WALKER, Walker, M. A.
exaly +2 more sources
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Interactions of astringent substances
Chemical Senses, 1994Two-component mixtures of astringent materials were rated for perceived intensity of astringent and taste attributes over time. Components included alum (a complex salt), gallic acid (the monomeric component of hydrolyzable tannins), catechin (the monomeric component of condensed tannins) and citric acid. Mixtures of alum and gallic acid showed mixture
H T, Lawless, C J, Corrigan, C B, Lee
openaire +2 more sources
Antioxidant activity in astringent and non-astringent persimmons
The Journal of Horticultural Science and Biotechnology, 2004SummaryCatechins, ascorbic acid and -cryptoxanthin concentrations during fruit development and the antioxidant activity in skin and flesh were investigated in astringent ‘Saijyo’ and non-astringent ‘Fuyu’ persimmons (Diospyros kaki Thunb.). The IC50 values (a midpoint of 50% between zero and full inhibition of diazo dye formation) of superoxide (O2 ...
Satoru Kondo +2 more
openaire +1 more source
Astringency: Mechanisms and Perception
Critical Reviews in Food Science and Nutrition, 2008Astringency plays an important role in the sensory experience of many foods and beverages, ranging from wine to nuts. Given the recent trend toward fortifying consumables with astringent compounds and the evidence regarding the health benefits of some astringents, the mechanisms and perceptual characteristics of astringency warrant further discussion ...
Martha R, Bajec, Gary J, Pickering
openaire +2 more sources
THE USE OF ASTRINGENTS IN GONORRHEA
JAMA - Journal of the American Medical Association, 1925 P. S. Pelouze
exaly +2 more sources
Polyphenol interactions: astringency and the loss of astringency in ripening fruit☆
Phytochemistry, 1987Abstract The inhibition of the enzyme β-glucosidase by natural polyphenolic substrates is described.
Tetsuo Ozawa +2 more
openaire +1 more source
1997
Abstract The ASTM Committee E-18 on Sensory Evaluation has defined astringency as ‘the complex of sensations due to shrinking, drawing or puckering of the epithelium as a result of exposure to substances such as alums or tannins’ (ASTM, 1989).
openaire +1 more source
Abstract The ASTM Committee E-18 on Sensory Evaluation has defined astringency as ‘the complex of sensations due to shrinking, drawing or puckering of the epithelium as a result of exposure to substances such as alums or tannins’ (ASTM, 1989).
openaire +1 more source
1996
The genus Diospyros (family, Ebanaceae), to which persimmons belong, contains about 400 species, most of which are found in subtropical to tropical regions. The wood from certain species of the genus is used for furniture and the heads of golf clubs. For fruit production, only four species, D. kaki L., D. lotus L., D. virginiana L. and D.
openaire +1 more source
The genus Diospyros (family, Ebanaceae), to which persimmons belong, contains about 400 species, most of which are found in subtropical to tropical regions. The wood from certain species of the genus is used for furniture and the heads of golf clubs. For fruit production, only four species, D. kaki L., D. lotus L., D. virginiana L. and D.
openaire +1 more source