Results 111 to 120 of about 9,883 (233)
Tannin vacuoles and starch in the development of Scots pine (Pinus sihestris) vegetative buds
Acta Societatis Botanicorum Poloniae, 2015 Tannin cells occur throughout the bud except the distal and peripheral meristem zones of the apical meristem, and the youngest cataphyll primordia. Starch is absent in winter buds.
Alina Hejnowicz
doaj +1 more source
Biological Degradation of Spent Coffee Grounds by White Rot Fungi
MicrobiologyOpen, Volume 15, Issue 3, June 2026.Spent coffee grounds (SCG) are an extensively generated byproduct of coffee production and consumption. This study demonstrates the ability of white rot fungi to degrade SCG, achieving more than 40% carbohydrate reduction and producing active lignocellulose‐degrading enzymes, highlighting a potential biological approach for the valorization of this ...
Anna Civzele, Anna Sila, Linda Mezule
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
PlantsHydrolysed tannins (HTs) are polyphenols, which are related to the astringency, flavour, colour, stability, medicinal value and other characteristics of many fruits and vegetables.
Qinghua Ye +5 more
doaj +1 more source
Use of Soy Flour-Tannin Adhesive for Particleboard (Dry Condition) [PDF]
Iranian Journal of Wood and Paper Industries, 2017 In this research soy flour- tannin adhesives were used in particleboard preparation, successfully. Tow type of different tannins Mimosa (as condensed tannin) and Chestnut (as hydrolysable tannins) were used for soy resin modification.
Saman Ghahri +4 more
doaj
Interactions between Hydrolysable Tannins and Lipid Vesicles from Escherichia coli with Isothermal Titration Calorimetry. [PDF]
Molecules, 2022 Virtanen V, Green RJ, Karonen M.
europepmc +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Defatted white and blue lupin seed flours were each sequentially fractionated into albumin, globulin, and glutelin followed by structure and function evaluation. The albumins had the best solubility profile, globulins produced emulsions with smallest oil droplet sizes, while glutelins had the highest foaming capacity.
Stanley Chukwuejim, Rotimi E. Aluko
wiley +1 more source
Hydrolysable tannins, physicochemical properties, and antioxidant property of wild-harvested Terminalia ferdinandiana (exell) fruit at different maturity stages. [PDF]
Front Nutr, 2022 Phan ADT +6 more
europepmc +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Protein fibrils can be synthesized from both conventional and by‐product protein sources, each having distinct advantages. Stabilization through polysaccharides and polyphenols can enhance fibril functional properties, such as gelling, foaming, and emulsification, thus furthering their application in food and non‐food materials.
Sanjana Sawant, Audrey L. Girard
wiley +1 more source