Zobrazeno 1 - 10
of 127
pro vyhledávání: '"Imre, Blank"'
Publikováno v:
Food Science and Human Wellness, Vol 11, Iss 5, Pp 1233-1239 (2022)
As the relevance between left and right brain neurons when transmitting electrical signals of umami taste is unknown, the aim of this work was to investigate responsive regions of the brain to the umami tastant monosodium glutamate (MSG) by using sca
Externí odkaz:
https://doaj.org/article/186ac8aecf114f35ac25398aaa542d52
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:4932-4942
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bcd4fe42077ea362e5a09e9a66011f11
https://doi.org/10.1021/acs.jafc.2c08423
https://doi.org/10.1021/acs.jafc.2c08423
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:11344-11352
Three types of tastants are known as perceptually associated with umami taste: monosodium glutamate (MSG), disodium succinate (WSA), and disodium inosine monophosphate (IMP). While these tastants were confirmed to be perceptually similar in a sensory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a1bbf9c43f857908d15c3b2f50ab7a6
https://doi.org/10.1021/acs.jafc.2c01938
https://doi.org/10.1021/acs.jafc.2c01938
Publikováno v:
Journal of Sensory Studies.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fa97ff703d2a14937b5a8f9d61fd22b
https://doi.org/10.1111/joss.12818
https://doi.org/10.1111/joss.12818
Publikováno v:
Journal of food scienceREFERENCES. 87(12)
Flavor quality changes of heat-processed beef flavor (HPBF) upon storage are greatly affected by storage conditions. Flavor characterization of HPBF stored for 168 days resulted in 17 key odor-active compounds having flavor dilution factors log
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e83a686cbadab2bf932eb5382b2dfc4
https://pubmed.ncbi.nlm.nih.gov/36353809
https://pubmed.ncbi.nlm.nih.gov/36353809
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:10272-10280
Salt is very important for human health and food seasoning. Recently, several peptides isolated from natural food products have been reported exhibiting a salty taste or a saltiness-enhancing function. In this investigation, taste-active peptides occ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9c780d5d8453785941bf4a865eb5d76
https://doi.org/10.1021/acs.jafc.1c03431
https://doi.org/10.1021/acs.jafc.1c03431
Autor:
Zhijie Yang, Jiao Wang, Zhaosheng Han, Imre Blank, Fanyu Meng, Bei Wang, Yanping Cao, Huaixiang Tian, Chen Chen
Publikováno v:
Journal of the science of food and agricultureREFERENCE. 102(14)
Enzyme-modified butter is used as a common raw material to obtain a natural milk flavor. Butter protein is a by-product in butter processing that can be used as substrate to produce taste-active peptides, which can create additional value and new app
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06f7cf88c8170ffcdfcf48531d3bda91
https://pubmed.ncbi.nlm.nih.gov/35608931
https://pubmed.ncbi.nlm.nih.gov/35608931
Publikováno v:
Journal of Food Biochemistry. 46
The volatile organic compounds (VOCs) in four Chinese freshwater fishes (i.e., Hypophthalmichthys molitrix (H), Aristichthys nobilis (A), Lateolabrax japonicus (L), Parabramis pekinensis (P)) were separated using gas chromatography-ion mobility spect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6e637f67ae5bc5f25e0f15ad59a6f1b
https://doi.org/10.1111/jfbc.13840
https://doi.org/10.1111/jfbc.13840
Publikováno v:
Biomaterials. 287
Due to environmental and ethical concerns, meat analogs represent an emerging trend to replace traditional animal meat. However, meat analogs lacking specific sensory properties (flavor, texture, color) would directly affect consumers' acceptance and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1ff5482a5f0988a59c8fddf2e029ce1
https://pubmed.ncbi.nlm.nih.gov/35780575
https://pubmed.ncbi.nlm.nih.gov/35780575
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:13829-13839
The formation pathways of α-diketones (2,3-butanedione and 2,3-pentanedione) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) upon coffee roasting were investigated in a kinetic study applying labeled and unlabeled sucrose (CAMOLA approach) in biomi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a7972c2d742b6bb375d1b97648ead23
https://doi.org/10.1021/acs.jafc.9b00770
https://doi.org/10.1021/acs.jafc.9b00770