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Management of haemorrhoids through siddha formulation <i>Kuppaimeni Samoola</i>. [PDF]
BioinformationR G +9 more
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Els medicaments servits a la real botica del hospital de S.Fernando (novembre, 1809) [PDF]
Rodríguez-Cortelles i Martínez, Salvador
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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
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Astringent Subqualities in Acids
Chemical Senses, 1995Astringency, astringent subqualities (drying, roughing and puckering) and sourness were compared among six acids: hydrochloric, lactic, citric, acetic, fumaric and malic acids. The attribute profiles of organic acids were similar to each other but different from hydrochloric acid, the only inorganic acid, which was the most astringent and the least ...
C J, Thomas, H T, Lawless
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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
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Journal of Agricultural and Food Chemistry, 2021
Flavor is one of the main drivers of food consumption and acceptability. It is associated with pleasure feels during eating. Flavor is a multimodal perception corresponding to the functional integration of information from the chemical senses: olfaction, gustation, and nasal and oral somatosensory inputs.
Canon, Francis +14 more
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Flavor is one of the main drivers of food consumption and acceptability. It is associated with pleasure feels during eating. Flavor is a multimodal perception corresponding to the functional integration of information from the chemical senses: olfaction, gustation, and nasal and oral somatosensory inputs.
Canon, Francis +14 more
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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
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