Results 31 to 40 of about 67,468 (305)
Metabolites, 2023 In the context of climate change, faba beans are an interesting alternative to animal proteins but are characterised by off-notes and bitterness that decrease consumer acceptability.
Adeline Karolkowski +8 more
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Journal of Advanced Research, 2013 Hops (Humulus lupulus L. Cannabaceae) is an economically important crop, that has drawn more attention in recent years due to its potential pharmaceutical applications.
Mohamed A. Farag, Ludger A. Wessjohann
doaj +1 more source
Is fat the sixth taste primary? Evidence and implications [PDF]
, 2015 Explores our tongue\u27s ability to detect fat as a distinct taste similar to our ability to sense sweet, sour, bitter, acid and savory. Abstract Taste is the chemical sense responsible for the detection of non-volatile chemicals in potential foods. For
Andrew Costanzo, Russell Keast
core +1 more source
Study on the relationship between polyphenolic compounds and the taste of fruit juice samples
Shipin yu jixie, 2022 Objective: This study aimed to clarify the content and distribution of polyphenols in fruit juice samples and explore the intrinsic connection of the content of polyphenols with the taste of fruit juice.
HE Zeng-yang +4 more
doaj +1 more source
Czech Journal of Food Sciences, 2015 Reverse-phase high performance liquid chromatography technique was used for studying the evolution of bitter acids from three varieties of hop growing in Romania during the development of hop cones and the pelletisation process in order to provide the ...
Liana-Claudia SALANŢĂ +7 more
doaj +1 more source
Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris. [PDF]
, 2015 Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct ...
Liu, Jing +3 more
core +3 more sources
IMPROVEMENT OF THE BITTERNESS OF HOPS: PHOTOREACTIONS OF ALPHA ACIDS [PDF]
Journal of the Institute of Brewing, 1980 The phototransformation of the α-acids (humulone) of hop resins has been studied in order to improve their bitter properties and to establish the optimal experimental conditions.
M. L. Viriot +5 more
openaire +1 more source
Influence of the constituent alpha acids of Ukrainian varieties of hops and hop preparations on quality indicators of mash and beer [PDF]
Ukrainian Food Journal, 2015 Introduction. The aim of the study is to establish the dependence of the bitterness of mash and the beer intoxication on the quality and quantity of the homologues of alpha acids in the Ukrainian varieties of hops, and on the content ...
L. Protsenko, T. Grynuk, S. Litvynchuk
doaj
Individual differences in sensitivity to bitterness focusing on oat and pea preparations
Future Foods, 2022 Growing interest in plant-based alternative products offers hope for a more sustainable future. Oat and pea are among the most potential raw materials, due to their nutritional value and their widespread growth.
Helen Vaikma +3 more
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Amino Acid Derivatives as Bitter Taste Receptor (T2R) Blockers [PDF]
Journal of Biological Chemistry, 2014 In humans, the 25 bitter taste receptors (T2Rs) are activated by hundreds of structurally diverse bitter compounds. However, only five antagonists or bitter blockers are known. In this study, using molecular modeling guided site-directed mutagenesis, we elucidated the ligand-binding pocket of T2R4.
Pydi, Sai P. +5 more
openaire +2 more sources