Results 21 to 30 of about 4,022 (173)

Insights on the astringency of non-alcoholic beverages: Fruit, vegetable & plantation-based perspective

Food Chemistry Advances
Sensory parameters of food and beverages secured much importance with mounting changes in diet preferences. The taste and flavour of these food groups are largely affected by astringency which in turn influence the sensory experience. Derived from Latin,
M Anjaly Shanker, Reshma Krishnan, Gopika S Kumar, Thasniya Mohammed, Arunima Suresh Hymavathi, Rosamma, Nivedya Ragesh, Sony George, Sandeep Singh Rana, S Abdullah   +9 more
doaj   +1 more source

Synergistic Enhancement of Antioxidant Activity in Arbutus unedo Leaf Extract by Biological Fluids: Implications for Functional and Nutraceutical Applications

Biotechnology and Applied Biochemistry, EarlyView.
ABSTRACT This study examined the effect of biological fluids (saliva, blood plasma, and urine) on the antioxidant capacity of an aqueous extract derived from Arbutus unedo leaves. The extract displayed a concentration‐dependent reducing activity in the ferric reducing power assay (IC50 = 292 ± 7.54 µg/mL) and phosphomolybdenum assays (IC50 = 461.67 ± 4.
Idir Moualek, Hamdi Bendif, Karima Benarab, Giulio Lupidi, Fehmi Boufahja, Stefania Garzoli, Karim Houali   +6 more
wiley   +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, Naihua N, Gong, Hiroaki, Matsunami   +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, Qi Zhang, Tingting Pu, Yiru Wang, Huawei Li, Ying Luo, Taishan Li, Jianmin Fu   +7 more
openaire   +2 more sources

Effects of Dehulling and Extrusion‐Cooking on the Nutritional and Physicochemical Properties of Navy Bean (Phaseolus vulgaris L.) Flours

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

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

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, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +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, Mura, Emi, Speziale, Camille, Favreau, Charlotte J., Dubreuil, Guillaume F., Breslin, Paul A.S.   +5 more
openaire   +2 more sources

RSM–ANFIS‐Based Process Optimization of Thermo‐Sonication of Amla Juice: Effect on Enzyme Inactivation, Physico‐Chemical, Phytochemical, Sensory, and Microbiological Quality

Food Chemistry International, EarlyView.
Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
wiley   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

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, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Consumers' sensory assessments of bigleaf maple (Acer macrophyllum) syrup give way to a promising artisan industry

JSFA reports, Volume 5, Issue 3, Page 113-124, March 2025.
Abstract Background Most pure maple syrup produced in North America is produced from the sap of sugar maple trees (Acer saccharum). Interest is growing to utilize other maple species in different regions of North America outside the native range of sugar maple.
Ann E. Colonna, Eric T. Jones, Kent Wheiler   +2 more
wiley   +1 more source