Results 131 to 140 of about 7,397 (236)
Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers +16 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos +1 more
wiley +1 more source
A new formulation for the treatment of acid-deterioration (Red Rot) in historic leathers [PDF]
, 2015 Conservation of acid-deteriorated historic leather (also commonly known as red rot) is an on-going concern as current treatment options are limited.
Antunes, A Paula M +6 more
core
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The aging population presents an increasing need for protein‐rich food that supports health, functionality, and quality of life in senior adults. Plant proteins, with their sustainability and nutritional potentials, are emerging as promising yet complex alternatives to animal proteins in this context.
Kinza Mukhtar +3 more
wiley +1 more source
Colour, health and wellbeing: the hidden qualities and properties of natural dyes [PDF]
, 2013 This paper addresses the questions: Is it feasible that the chemicals present in the natural dyes of both plants and insects which in the past, man has exploited for their colour, could exhibit other properties?
Wells, Kate
core +1 more source
RuminantsTannins are known for their ability to modify digestion and reduce CH4 emissions in ruminants. Novel forages able to tolerate water deficits often contain low-to-moderate levels of dietary tannins. The aim of the study was to compare the effect of tannic
Ludmila Křížová +5 more
doaj +1 more source
Electrospun Gelatin/OSA‐Starch Nanofibers for Encapsulation and Controlled Release of Sage Extract
Journal of Applied Polymer Science, Volume 143, Issue 15, April 15, 2026.Schematic representation of electrospun gelatin/OSA‐starch nanofibers encapsulating sage extract, illustrating fabrication, nanofiber formation, and sustained antioxidant release. ABSTRACT In recent years, increasing research efforts have focused on assessing the potential of polymeric nanofibers to improve the bioavailability and stability of active ...
Rozhin Mohagheghian +4 more
wiley +1 more source
Interactions between tannins and proteins isolated from broad bean seeds (Vicia faba Major) yield soluble and non-soluble complexes [PDF]
, 2011 Agnieszka Kosińska +4 more
core +1 more source
Inhibitory activity of tannin-containing crude drugs on recombinant hepatits C virus protease. [PDF]
, 2016 C型肝炎ウイルス（HCV）感染者は、世界に１億人以上いるとされている。先進国では先端的な医薬品の開発で、HCVを病原とする慢性及び急性C型肝炎の治癒率は飛躍的に高まった。一方、世界には経済的に、また医療体制の問題から、それら先端医薬品を手に入れ難い地域も多い。我々は安価で、また手に入れやすいC型肝炎治療薬を開発するために、各地の伝統薬物（生薬）に着目した。特にタンニンを多く含んだ13生薬を選び、メタノールエキスを作成した。HCVの感染に必須であるHCVタンパク質分解酵素を、大腸菌で生成し ...
Isao OHTSUKA +17 more
core
Agricultural and Food ScienceTannins are plant secondary compounds capable of forming pH-dependent reversible bonds with proteins, thereby reducing protein degradation in the silo and rumen. This study evaluated the effect of adding chestnut hydrolysable tannin (HYT) at ensiling on
Vahel Jaladet Taha +3 more
doaj +1 more source