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https://www.readbyqxmd.com/read/30198574/an-integrative-salivary-approach-regarding-palate-cleansers-in-wine-tasting
#1
Diego Taladrid, Laura Lorente, Begoña Bartolomé, M Victoria Moreno-Arribas, Laura Laguna
Wine sensory sessions normally involve the tasting of several samples, to remove food residues from the mouth the use of palate cleansers (PC) is needed. Until now, there is no agreement on the best PC to use during wine tasting sessions. The aim of this work is to study the relationship between the components retained in saliva after wine tasting and the remnant sensory feeling (astringency, alcohol, and acidity). For that, different common PC (water, carbonated water, and milk) were tested and saliva samples (expectorated and scraped) from nine trained panelists were collected after wine with and without PC trials...
September 10, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30176297/how-does-fatty-mouthfeel-saltiness-or-sweetness-of-diets-contribute-to-dietary-energy-intake
#2
David N Cox, Gilly A Hendrie, Haidee J Lease, Megan A Rebuli, Mary Barnes
As "taste" is a primary driver of food choice, the objective of this study was to understand how the sensory properties of diets relate to energy intake (EI). A database of 720 frequently consumed foods, described by a trained panel for basic tastes (sweetness, saltiness) and fatty mouthfeel, was systematically applied to all foods reportedly consumed in 24hr recalls as part of the 2011-2012 Australian National Nutrition and Physical Activity Survey (n = 12,153 adults and children). Food groups were classified according to the Australian Guide to Healthy Eating, and their contribution to total nutrient and sensory intake estimated...
August 31, 2018: Appetite
https://www.readbyqxmd.com/read/30170511/flax-and-wattle-seed-powders-enhance-volume-and-softness-of-gluten-free-bread
#3
Revathy Krishna Kumar, Manmath Bejkar, Shanshan Du, Luca Serventi
Gluten-free bread is generally associated with several quality defects such as reduced volume, dry texture and poor mouthfeel. Flaxseed gum has been shown to increase viscosity of bread dough. The aim of this study was to evaluate the effect of 1% (total base) addition of seed powders from flax ( Linum usitatissimum) and four acacia cultivars ( Acacia dealbata, A. decurrens, A. terminalis and A. verniciflua) on pasting properties, texture and volume of gluten-free bread. The incorporation of all seed powders reduced crumb hardness by 30-65% and increased specific loaf volume by 50%...
August 31, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/30170024/the-effect-of-administration-media-on-palatability-and-ease-of-swallowing-of-multiparticulate-formulations
#4
Felipe L Lopez, Terry B Ernest, Mine Orlu, Catherine Tuleu
Multiparticulate formulations based on pellets, granules or beads, could be advantageous for paediatrics, geriatrics and patients with swallowing difficulties. However, these formulations may require suitable administration media to facilitate administration. The aim of this work was to investigate the effect of administration media properties on palatability and ease of swallowing of multiparticulates. A range of vehicles were developed using xanthan gum (XG) and carboxymethyl cellulose (CMC) as model hydrocolloids...
November 15, 2018: International Journal of Pharmaceutics
https://www.readbyqxmd.com/read/30169795/the-neuronal-encoding-of-oral-fat-by-the-coefficient-of-sliding-friction-in-the-cerebral-cortex-and-amygdala
#5
Edmund T Rolls, Tom Mills, Abigail B Norton, Aris Lazidis, Ian T Norton
Fat in the diet contributes to the pleasant mouthfeel of many foods, but overconsumption may contribute to obesity. Here we analyze what properties of fat in the mouth are sensed, by analyzing the responses of neurons in the macaque insular taste cortex, and two areas to which it projects the orbitofrontal cortex where the pleasantness of fat is represented, and the amygdala. We discovered that the firing rate responses of these fat-responsive neurons are correlated with the coefficient of sliding friction (CSF) and not with viscosity which reflects food thickness...
August 31, 2018: Cerebral Cortex
https://www.readbyqxmd.com/read/30064760/anthocyanins-and-polyphenols-in-cabernet-franc-wines-produced-with-saccharomyces-cerevisiae-and-torulaspora-delbrueckii-yeast-strains-spectrophotometric-analysis-and-effect-on-selected-sensory-attributes
#6
Phillip Minnaar, Ludwe Nyobo, Neil Jolly, Nombasa Ntushelo, Skyé Meiring
Grapes and wine contain phenolics divided into non-flavonoid and flavonoid classes. Yeast modulates the phenolics of wine by adsorption onto yeast cell walls. This may be advantageous for colour and quality. The effect of Torulaspora delbrueckii (654&M2/1) and Saccharomyces cerevisiae (VIN13) on phenolics and sensory attributes of Cabernet Franc wines (2012/2013) were evaluated. Spectrophotometric analysis was used to determine the phenolic content. Sensory analysis was conducted by expert tasters to evaluate the wines...
December 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/30049964/see-feel-taste-the-influence-of-receptacle-colour-and-weight-on-the-evaluation-of-flavoured-carbonated-beverages
#7
Line Ahm Mielby, Qian Janice Wang, Sidsel Jensen, Anne Sjoerup Bertelsen, Ulla Kidmose, Charles Spence, Derek Victor Byrne
A study was designed to assess whether the individual and combined effects of product-intrinsic and product-extrinsic factors influence the perception of, and liking for, carbonated beverages. Four hundred and one participants tasted samples of one of three flavours (grapefruit, lemon, or raspberry) of carbonated aromatised non-alcoholic beer. The beverages were served in receptacles that differed in terms of their colour (red or black) and weight (lighter-no added weight, or heavier-20 g weight added). Each participant received the same beverage in each of the four different receptacles, and rated how much they liked the drink...
July 26, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/30042574/multiple-responses-optimization-of-instant-dark-tea-production-by-submerged-fermentation-using-response-surface-methodology
#8
Yuwan Wang, Mingyue Zhang, Zhengzhu Zhang, Jun Jiang, Xueling Gao, Pengxiang Yue
In this study, submerged fermentation mode for preparing instant dark tea production was developed through utilizing industrial low grade green tea as raw material and Aspergillus niger as fermentation microbe starter. The fermentation parameters (inoculum size, liquid-solid ratio and rotation speed) were optimized by using Box-Behnken design and response surface methodology (RSM) with desirability function, the theabrownins content, redness and turbidity value as responses. The optimal conditions were set as follow: inoculum size of 5...
July 2018: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29983954/effect-of-ethanol-on-flavor-perception-of-rum
#9
Chelsea M Ickes, Keith R Cadwallader
This is the first sensory study to evaluate the effects of ethanol concentration on flavor perception of distilled spirits. Dilution series of two rums (R1 and R2) were evaluated to gain insight into the effects of ethanol concentration on the flavor perception of distilled spirits. Rums were diluted 1:2 (v/v) either with pure water to a final alcohol by volume (ABV) of 20% (R1-W and R2-W) or with an aqueous 40% ABV solution (R1-E and R2-E). The later dilution accounted for the flavor dilution effect while keeping the ethanol concentration the same as the original liquors...
June 2018: Food Science & Nutrition
https://www.readbyqxmd.com/read/29983952/optimization-of-red-teff-flour-malted-soybean-flour-and-papaya-fruit-powder-blending-ratios-for-better-nutritional-quality-and-sensory-acceptability-of-porridge
#10
Kiros Mezgebo, Tefera Belachew, Neela Satheesh
This study was carried out to optimize the compositions of red teff flour with malted soybean flour and papaya fruit powders for better nutritional quality and sensory acceptability of porridge. Total eleven formulations of the composite flours were determined using D-optimal mixture design with the help of Minitab Version 16 Statistical Software. The three ingredients were considered in the ranges of 55%-70%, 20%-30%, 5%-15% for red teff flour, malted soybean flour, and Papaya fruit powder, respectively. The prepared porridge samples from formulations were analyzed for nutritional composition, antinutritional factors, and sensory acceptability...
June 2018: Food Science & Nutrition
https://www.readbyqxmd.com/read/29940217/pharmacokinetic-and-pharmaceutical-properties-of-a-novel-buprenorphine-naloxone-sublingual-tablet-for-opioid-substitution-therapy-versus-conventional-buprenorphine-naloxone-sublingual-tablet-in-healthy-volunteers
#11
Martin Jönsson, Gill Mundin, Michael Sumner
PURPOSE: A novel sublingual buprenorphine/naloxone rapidly-dissolving tablet (BNX-RDT) for opioid substitution therapy has been developed for improved bioavailability, rapid disintegration and improved taste masking. We compared the bioavailability and pharmaceutical properties of BNX-RDT with conventional buprenorphine/naloxone sublingual tablets (BNX). METHODS: Fasting, open-label, randomized, single-dose, two-cohort crossover study in healthy volunteers under naltrexone block...
September 15, 2018: European Journal of Pharmaceutical Sciences
https://www.readbyqxmd.com/read/29892751/material-properties-of-ex-vivo-milk-chocolate-boluses-examined-in-relation-to-texture-perception
#12
Qi He, Filippo Bramante, Andrew Davies, Carole Elleman, Kelly Fourtouni, Bettina Wolf
The texture perception of chocolate products is a major driver for consumer liking and the popularity of this confectionary category. Whilst some texture attributes are clearly linked to the material properties of the chocolate bar itself, others are closer related to the properties of the chocolate bolus. However, little is known about the material properties of chocolate boluses. Hence the aim of this study was to gain more in-depth insights into this area and to evaluate how chocolate bolus material properties link to texture and mouthfeel perception...
June 20, 2018: Food & Function
https://www.readbyqxmd.com/read/29876103/physical-chemical-and-sensory-properties-of-biscuits-prepared-from-flour-blends-of-unripe-cooking-banana-pigeon-pea-and-sweet-potato
#13
Abiodun A Adeola, Ehimen R Ohizua
Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF), and sweet potato (SPF). The physical properties, nutrient composition, and sensory characteristics of the biscuits were evaluated using standard methods. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan's multiple range test. The hardness of the biscuit samples decreased as PPF increased, while the fracturability decreased with increase in UBF. Biscuits were significantly ( p  < ...
May 2018: Food Science & Nutrition
https://www.readbyqxmd.com/read/29803484/volatile-and-sensory-profiling-of-shiraz-wine-in-response-to-alcohol-management-comparison-of-harvest-timing-versus-technological-approaches
#14
Rocco Longo, John W Blackman, Guillaume Antalick, Peter J Torley, Suzy Y Rogiers, Leigh M Schmidtke
The aim of this study was to compare the volatile and sensory profiles of Australian Shiraz red wines produced by several methods to achieve alcohol concentrations of 10.5 and 13.5% v/v. These levels were considerably lower contents than the commercial wine (16-17% v/v) that was produced from this vineyard site. Wines were produced by: (i) harvest timing (19.3, 24 and 29.3 Brix); (ii) blending equal proportions of early harvest (19.3 Brix) and late harvest wines (29.3 Brix); and (iii) dealcoholization using reverse osmosis followed by a membrane contactor...
July 2018: Food Research International
https://www.readbyqxmd.com/read/29755971/impact-of-increasing-levels-of-oxygen-consumption-on-the-evolution-of-color-phenolic-and-volatile-compounds-of-nebbiolo-wines
#15
Maurizio Petrozziello, Fabrizio Torchio, Federico Piano, Simone Giacosa, Maurizio Ugliano, Antonella Bosso, Luca Rolle
Since the end of the last century, many works have been carried out to verify the effect of controlled oxygen intake on the chemical and organoleptic characteristics of red wines. In spite of the large number of studies on this subject, oxygen remains a cutting-edge research topic in oenology. Oxygen consumption leads to complex and not univocal changes in wine composition, sometimes positive such as color stabilization, softening of mouthfeel, increase of aroma complexity. However, the variability of these effects, which depend both on the oxygenation conditions and the composition of the wine, require more efforts in this research field to effectively manage wine oxygen exposure...
2018: Frontiers in Chemistry
https://www.readbyqxmd.com/read/29739584/a-comparative-study-of-partial-dealcoholisation-versus-early-harvest-effects-on-wine-volatile-and-sensory-profiles
#16
COMPARATIVE STUDY
Rocco Longo, John W Blackman, Guillaume Antalick, Peter J Torley, Suzy Y Rogiers, Leigh M Schmidtke
Two Verdelho and Petit Verdot wines were produced from sequential harvests of grapes. The alcohol concentration of early harvest (EH) and late harvest (LH) wines were respectively 9% and 13.5% v/v for Verdelho, and 10.5% and 13% v/v for Petit Verdot. LH wines were dealcoholised to match the same alcohol level of EH samples using a combined reverse osmosis-evaporative perstraction process. In dealcoholised wines, there was a decrease in volatile compounds (esters particularly) compared to LH treatments. For both varieties, the sensory attribute ratings for overall aroma intensity and alcohol mouthfeel also decreased following dealcoholisation...
September 30, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29739577/application-of-ultrasound-to-improve-lees-ageing-processes-in-red-wines
#17
Juan Manuel Del Fresno, Iris Loira, Antonio Morata, Carmen González, Jose Antonio Suárez-Lepe, Rafael Cuerda
Ageing on lees (AOL) is a technique that increases volatile compounds, promotes colour stability, improves mouthfeel and reduces astringency in red wines. The main drawback is that it is a slow process. Several months are necessary to obtain perceptible effects in wines. Different authors have studied the application of new techniques to accelerate the AOL process. Ultrasound (US) has been used to improve different food industry processes; it could be interesting to accelerate the yeast autolysis during AOL...
September 30, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29735105/improvement-of-flavor-profiles-in-chinese-rice-wine-by-creating-fermenting-yeast-with-superior-ethanol-tolerance-and-fermentation-activity
#18
Yijin Yang, Yongjun Xia, Xiangna Lin, Guangqiang Wang, Hui Zhang, Zhiqiang Xiong, Haiyan Yu, Jianshen Yu, Lianzhong Ai
Producing alcoholic beverages with novel flavor are desirable for winemakers. We created fermenting yeast with superior ethanol tolerance and fermentation activity to improve the flavor profiles of Chinese rice wine. Strategies of ethanol domestication, ultraviolet mutagenesis (UV) and protoplast fusion were conducted to create yeast hybrids with excellent oenological characteristic. The obtained diploid hybrid F23 showed a cell viability of 6.2% under 25% ethanol, whereas its diploid parental strains could not survive under 20% ethanol...
June 2018: Food Research International
https://www.readbyqxmd.com/read/29686656/diversity-and-function-of-microbial-community-in-chinese-strong-flavor-baijiu-ecosystem-a-review
#19
REVIEW
Wei Zou, Changqing Zhao, Huibo Luo
Strong flavor baijiu (SFB), also called Luzhou-flavor liquor, is the most popular Chinese baijiu. It is manufactured via solid fermentation, with daqu as the starter. Microbial diversity of the SFB ecosystem and the synergistic effects of the enzymes and compounds produced by them are responsible for the special flavor and mouthfeel of SFB. The present review covers research studies focused on microbial community analysis of the SFB ecosystem, including the culturable microorganisms, their metabolic functions, microbial community diversity and their interactions...
2018: Frontiers in Microbiology
https://www.readbyqxmd.com/read/29603228/functional-properties-of-a-high-protein-beverage-stabilized-with-oat-%C3%AE-glucan
#20
Eva Vasquez-Orejarena, Christopher T Simons, John H Litchfield, Valente B Alvarez
This study evaluated the effect of oat flour and milk protein on the functional properties and sensory acceptability of shelf stable high protein dairy beverages containing at least 0.75 g of oat-β-glucan per serving size. Formulations adjusted to levels of 1.50% to 2.30% oat flour and 2.50% to 4.00% milk protein isolate (MPI) were thermal processed in a rotary retort. The finished product exhibited good suspension stability (>80%). The increase of oat and MPI contents lead to nectar-like beverages (51 to 100 mPas)...
May 2018: Journal of Food Science
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