Zobrazeno 1 - 4 of 4 pro vyhledávání: '"Annlyse Retiveau Krogmann"'
2
Umami Increases Consumer Acceptability, and Perception of Sensory and Emotional Benefits without Compromising Health Benefit Perception
Autor: Shunji Takehana, Annlyse Retiveau-Krogmann, Takashi Miyaki, Erin Byrnes
Publikováno v: Journal of Food Science. 81:S483-S493
This study was undertaken to understand how consumers in the United States perceive umami-rich products, specifically low sodium chicken noodle soup. Results suggest that the addition of monosodium l-glutamate (MSG) at a concentration of 0.1% to 0.5%
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cbe065488f45180bf31c9397101c79b7
https://doi.org/10.1111/1750-3841.13195
Zobrazit plný text záznamu
4
Umami Increases Consumer Acceptability, and Perception of Sensory and Emotional Benefits without Compromising Health Benefit Perception
Autor: Takashi, Miyaki, Annlyse, Retiveau-Krogmann, Erin, Byrnes, Shunji, Takehana
Publikováno v: Journal of food science. 81(2)
This study was undertaken to understand how consumers in the United States perceive umami-rich products, specifically low sodium chicken noodle soup. Results suggest that the addition of monosodium l-glutamate (MSG) at a concentration of 0.1% to 0.5%
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::7581ca7af6414d540a348e12574a49e8
https://pubmed.ncbi.nlm.nih.gov/26720057
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje