EVALUATION OF ASTRINGENCY OF PREPARATIONS WITH DIFFERENT DEGREE

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published December 2023 issue has just been published March 2024 issue has just been published Volume 73's Reviewers Index June 2024 issue has just been published September 2024 issue has just been published December 2024 issue is now available on-line Copyright License change and on-line edition March 2025 issue is available on-line Volume 74's Reviewers' Index Our new CiteScore 2024 June 2025 issue is available on-line

Special issue 1s/2003 vol. 53

EVALUATION OF ASTRINGENCY OF PREPARATIONS WITH DIFFERENT DEGREE

Agnieszka Troszyńska

,

Grzegorz Lamparski

,

Hanna Kmita-Głażewska

Publication date: 2003-03-31

Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):84-86

KEYWORDS

condensed tannins

black chokeberry fruits

ABSTRACT

Sensory and chemical methods were used for the evaluation of astringency of preparations differing in the degree of tannin polymerisation: (1) preparation of green tea (monomers), (2) preparation of grape seeds (oligomers), and (3) tannin polymers from black chokeberry fruits. The sensory and chemical astringency of the preparations was found to be diversified and occurred in the following order: tannin polymers >preparation of green tea > preparation of grape seeds. Of six modified starches under study, only two were able to negligibly neutralise the astringency sensations of tannins.

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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.

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