Zobrazeno 1 - 10
of 87
pro vyhledávání: '"Motonaka Kuroda"'
Publikováno v:
Molecules, Vol 28, Iss 12, p 4585 (2023)
Aldehydes are natural volatile aroma compounds generated by the Maillard reaction of sugars and amino acids in food and affect the flavor of food. They have been reported to exert taste-modifying effects, such as increases in taste intensity at conce
Externí odkaz:
https://doaj.org/article/1b4b4bb082b540b9b63c374c57156c2f
Autor:
Motonaka Kuroda
Publikováno v:
ACS Symposium Series ISBN: 9780841297395
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::843b06a3fabbcb00e831889d5c4449ce
https://doi.org/10.1021/bk-2022-1430.ch002
https://doi.org/10.1021/bk-2022-1430.ch002
Publikováno v:
Physiologybehavior. 256
γ-Glutamyl peptides, including glutathione (γ-Glu-Cys-Gly, GSH) and γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly), have been shown to increase the intensity of basic tastes, such as salty, sweet, and umami, and flavor, including mouthfulness, but had
Autor:
Motonaka Kuroda
Publikováno v:
Journal of Lipid Nutrition. 30:3-13
Autor:
Motonaka Kuroda
Publikováno v:
SSRN Electronic Journal.
Autor:
Motonaka Kuroda
Publikováno v:
Science Talks. 2:100011
Autor:
Motonaka Kuroda
This book provides the basic concepts and latest findings on kokumi substances. It covers not only the topics related to food chemistry, but also the biochemical and physiological mechanisms of the perception of kokumi substances. Food palatability i
Publikováno v:
Physiologybehavior. 234
Dietary fat, an important macronutrient, has been considered to be perceived by texture and olfaction. Recently, fatty acid transporter, CD36, and fatty acid receptor, GPR120 are considered to be involved in human gustatory fatty acids perception in
Publikováno v:
International Dairy Journal. 125:105219
To elucidate the sensory effects of GPR120 agonists on fat-containing foods, changes in the sensory characteristics of normal-fat whipped cream following the addition of the potent GPR120 agonist, TUG-891, were examined using descriptive analysis. Tr
Publikováno v:
Journal of dairy science. 103(9)
Recent studies have shown that several types of cheese contain kokumi γ-glutamyl dipeptides, and the kokumi tripeptide, γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly), is a component of various fermented foods. The quantification of γ-Glu-Val-Gly in va