|
| next >> |
Journal description
All volumes of the corresponding journal
All issues of the corresponding volume
All articles of the corresponding issues
Details for article 1 of 4 found articles
| Title: |
Astringency: Mechanisms and Perception |
| Author: |
Bajec, Martha R. Pickering, Gary J. |
| Appeared in: |
CRC critical reviews in food science and nutrition |
| Paging: | Volume 48 (2008) nr. 9 pages 858-875 |
| Year: |
2008-10 |
| Contents: |
Astringency plays an important role in the sensory experience of many foods and beverages, ranging from wine to nuts. Given the recent trend toward fortifying consumables with astringent compounds and the evidence regarding the health benefits of some astringents, the mechanisms and perceptual characteristics of astringency warrant further discussion and investigation. This paper reviews the current state of the literature, including consideration of new methods for describing and measuring astringency, and provides an overview of research concerned with elucidating the physical, physiological, and psychological factors that underlie and mediate perception of this sensation. |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 1 of 4 found articles
| next >> |