Results 131 to 140 of about 49,993 (260)

Selection of the best method for inherent tannin reduction and high nutrient retention. [PDF]

Onderstepoort J Vet Res
Silotolo S, Makhubela NF, Chauke N, Mawela KG.   +3 more
europepmc   +1 more source

Oxygen transmission rate in American oak barrel staves used for wine aging: Influence of wood macrostructure

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Oak barrels are widely used in wine and spirit aging, where oxygen transmission plays a key role in the development of chemical and sensory properties. In cooperage, stave selection is traditionally based on grain width; however, the extent to which grain and wood macrostructure determine oxygen transmission under barrel conditions ...
Maria del Alamo‐Sanza, Maria Asensio‐Cuadrado, Ana María Martínez‐Gil, Ignacio Nevares   +3 more
wiley   +1 more source

Effects of Grape Seed Proanthocyanidins with Different Polymerization Degrees on the Phenolic Compounds and Sensory Quality of Cabernet Sauvignon Wine During Bottle Aging. [PDF]

Foods
Zhang Y, Zhang Q, Liu J, Nan Y, Cheng X, Fang Y, Sun X, Li J.   +7 more
europepmc   +1 more source

Breaking polyphenol–polysaccharide interactions: the promising role of natural deep eutectic solvents

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes, Nathalie Gontard, Chahinez Aouf   +2 more
wiley   +1 more source

The Incorporation of Sorghum and Cowpea Protein Isolate Into Plant-Based Burgers Improved Their Physicochemical and Sensory Properties. [PDF]

J Food Sci
Silva AA, Queiroz VAV, Pena FB, de Menezes CB, Felisberto MHF, Toledo RCL, da Silva BP, Martino HSD.   +7 more
europepmc   +1 more source

Punicalagin‐enriched edible coatings from revalorized pomegranate peels for quality enhancement of fresh‐cut celery

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Pomegranate peel is a rich source of phenolics, particularly punicalagin, but its valorization for fresh produce preservation requires stabilization. This study aimed to develop and evaluate freeze‐dried encapsulates of pomegranate peel extracts as ingredients in edible coatings for fresh‐cut celery. Pomegranate peels were extracted
Lorena Martínez‐Zamora, Rosa Zapata, Marina Cano‐Lamadrid, Francisco Artés‐Hernández   +3 more
wiley   +1 more source

Chestnut Wood Residues, with and Without Tannins, as a Potential Feedstock for PHA Bioplastic Production. [PDF]

Polymers (Basel)
Jusic J, Filieri A, Crognale S, Manni M, Tamantini S, Vinciguerra V, Cardarelli A, Barbanera M, Jones D, Matt D, Romagnoli M.   +10 more
europepmc   +1 more source

Sensory profiling of South Korean grape wines: a comparison of fast profiling methods and evaluation environments

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo, Han Sub Kwak, Seo‐Jin Chung, Kaixin Xiao, Mi‐Ran Kim, Jungmin Oh   +5 more
wiley   +1 more source

Near-infrared prediction of tannin content in walnut kernels using wavelet transform combined with interpretable machine learning models. [PDF]

Front Plant Sci
Xia Q, Luo L, Yerzati Y, Ahmed MM, Chen Y, Wang S, Qin J, Chen L, Jin Q, Guo Z, Zhang R.   +10 more
europepmc   +1 more source

Impact of climate‐induced compositional shifts of ethanol and acidity on aroma release and perception in red wine: a case study on γ‐nonalactone and massoia lactone

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Climate change‐driven warming is increasing wine ethanol, promoting an atypical convergence between pH and titratable acidity (TA), and favouring the accumulation of specific wine volatiles: γ‐nonalactone (γ‐C9) and massoia lactone (MLac).
Roberto Salvatore Di Fede, Elisabetta Pittari, Luigi Moio, Paola Piombino   +3 more
wiley   +1 more source