Results 81 to 90 of about 4,787 (237)

Oenological Tannins from Different Sources and Their Impact on Color and Phenolic Evolution of a Rosé Wine

Beverages
This study evaluates the impact of eight commercial oenological tannins—sourced from grape seed, grape skin, cherry, quebracho, acacia, tara, chestnut, and oak—on the phenolic composition and color evolution of a rosé wine during oxidative storage.
Federico Baris, María Jesús Cejudo-Bastante, Francisco J. Heredia, Fabio Chinnici   +3 more
doaj   +1 more source

Application, Challenges, and Prospects of Non‐Thermal Processing Technologies for Seaweed Protein Extraction—A Review

Food Chemistry International, EarlyView.
This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud, Md Fuad Al Hasan, Shuvojit Roy, Tanvir Ahmed   +3 more
wiley   +1 more source

Development and characterization of novel tannin-modified konjac glucomannan hydrogels with optimized crosslinking features

Carbohydrate Polymer Technologies and Applications
Konjac glucomannan (KGM) is a non-toxic, biodegradable polysaccharide known for its excellent gel-forming properties and high water retention. This study presents a novel tannin-enhanced KGM hydrogel, tailored for controlled solvent release and improved ...
Eleonora Verni, Francesca Sabatini, Chaehoon Lee, Giacomo Fiocco, Maduka Lankani Weththimuni, Barbara Vigani, Heiko Lange, Marco Malagodi, Francesca Volpi   +8 more
doaj   +1 more source

Perspectives for gallotannins neuroprotective potential - current experimental evidences

Journal of Medical Science, 2016
Gallotannins are class of hydrolyzable tannins consisting of gallic acid and a sugar moiety. Currently, there is growing interest around a possible neuroprotective effect of this class of phytochemicals, which is suggested to be a result of their active ...
Radosław Kujawski, Małgorzata Kujawska, Marcin Ożarowski, Justyna Baraniak, Halina Laskowska, Tamara Nowocień, Magdalena Borowska, Michał Szulc, Agnieszka Sobczak, Przemysław Mikołajczak   +9 more
doaj   +1 more source

Effect of tannic acid on rumen degradation and intestinal digestion of treated soya bean meals in sheep [PDF]

, 2000
http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=60689&fulltextType=RA&fileId=S0021859699008151.Previously published as proceeding at the XXIX Jornadas de Estudio AIDA (VII Jornadas sobre Producción Animal) (Zaragoza, Spain, May ...
Frutos, Pilar, Giráldez, Francisco Javier, Hervás, Gonzalo, Mantecón, Ángel R., Serrano, Emma   +4 more
core   +1 more source

Functional and physicochemical properties of proteins isolated from four different pulses

Food Biomacromolecules, EarlyView.
Proteins from four pulses viz. pinto bean, cow pea, pigeon pea, and navy bean were isolated and characterized. Pinto bean protein showed the highest oil absorption capacity and solubility. Pinto bean protein exhibited the highest emulsion capacity and foaming capacity. Cow pea protein showed the highest in vitro protein digestibility.
Bharati Kumari, Nandan Sit
wiley   +1 more source

Utilization of Tannins with Various Polymers for Green-Based Active Packaging: A Review

Jurnal Sylva Lestari
Tannin is a major polyphenolic secondary metabolite widely distributed in the forestry sector and can be added to polymer matrices to manufacture bioactive films for food packaging.
Fidela Devina Agrippina, Maya Ismayati, Sri Hidayati, Bima Putra Pratama   +3 more
doaj   +1 more source

Novel hydrolyzable tannins from Nuphar Japonicum DC.

Chemical and Pharmaceutical Bulletin, 1982
Two gallotannins (I and II) and an ellagitannin (III) named nupharin A have been isolated from Nuphar japonicum DC. (Nymphaeaceae). On the basis of chemical and spectral evidence, the structures of I, II and III were characterized as 1, 2, 6-tri-O-galloyl-α-D-glucose, 1, 2, 3, 4, 6-penta-O-galloyl-α-D-glucose and 1, 2, 6-tri-O-galloyl-3, 4-(S ...
Makoto Nishizawa, Takashi Yamagishi, Genichiro Nonaka, Itsuo Nishioka, Hideo Bando   +4 more
openaire   +2 more sources

A Comprehensive Review on Nutrition, Phytochemistry, Pharmacology and Food Application Perspectives of Bioactive Rich Superfruits

Future Postharvest and Food, EarlyView.
The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja, Javid Iqbal Mir, Mahendra Kumar Verma, Aamir Hussain Dar   +3 more
wiley   +1 more source

Chemical evaluation of Carcavelos fortified wine aged in portuguese (Quercus pyrenaica) and french (Quercus robur) oak barrels at medium and high toast [PDF]

, 2019
Adega do Casal Manteiga is a winery, publicly owned by the Municipality of Oeiras that produces Carcavelos fortified wine. Carcavelos fortified wine is an appellation of origin and demarcated as D.O.P. (Denominação de Origem Protegida).
Lopes-Correia, Tiago, McCallum, Michael Jones, Ricardo-da-Silva, Jorge M.   +2 more
core   +1 more source