Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Salty taste perception"'
Publikováno v:
Journal of Future Foods, Vol 4, Iss 4, Pp 376-382 (2024)
ABSTRACT: Taste interaction is a well-known phenomenon in sensory studies, but how to quantify the magnitude of the effect of one tastant on other taste attribute(s) is still largely unsolved, let alone further explorations from a salivary biochemist
Externí odkaz:
https://doaj.org/article/ee144e4a057249b2b274b1d5029f4c98
Publikováno v:
Clinical Nutrition Open Science, Vol 57, Iss , Pp 150-162 (2024)
Summary: Background & aims: The ageing process contributes to the declining function of the smell and taste senses, which consequently modifies the eating behaviour of the elderly and adversely impacts their nutritional status and health. The aim of
Externí odkaz:
https://doaj.org/article/60d2860c8f904147bfac216e987a2563
Publikováno v:
Shipin Kexue, Vol 44, Iss 9, Pp 202-210 (2023)
Salt is a seasoning widely used in the food industry and our daily diet. Excessive intake of salt, whose major component is sodium chloride, will increase the risks of multiple diseases such as hypertension, gastric cancer, and stroke. How to reduce
Externí odkaz:
https://doaj.org/article/4d71a4bb11a34731b70668de1e9de8be
Publikováno v:
Foods, Vol 13, Iss 11, p 1659 (2024)
Excessive salt intake, primarily from sodium chloride prevalent in modern food processing, poses a significant public health risk associated with hypertension, cardiovascular diseases and stroke. Researchers worldwide are exploring approaches to redu
Externí odkaz:
https://doaj.org/article/2bcdbbee786e409393598644317426bf
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Heart and Mind, Vol 3, Iss 3, Pp 107-112 (2019)
Context: The interplay between taste perception and salt sensation is crucial for salt intake. Our hemodynamic neuroimaging research has shown that the administration of capsaicin (the major spicy component of chili peppers) enhances the metabolic ac
Externí odkaz:
https://doaj.org/article/3d4cc84829014f8188cb6329ddc36d10
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Ayşe Bozkurt, Çağım Akbulut
Publikováno v:
Harran Tarım ve Gıda Bilimleri Dergisi. 24:301-309
Reducing the salt consumption has gained much interest in recent years. Enhancing the perceived saltiness of the food could help reducing the salt to a certain level. Other components in the food could play a role on changing the perceived saltiness
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a41c2cedd1153d49e0890387dd71367
https://doi.org/10.29050/harranziraat.698654
https://doi.org/10.29050/harranziraat.698654
Publikováno v:
Journal of Nutritional Science and Vitaminology. 66:325-330
In many countries, excessive consumption of sodium chloride (salt) has become a serious social problem and reducing salt has been required. Herbs have been reported to enhance the saltiness of food; however, few studies have focused on the numerical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29853149431f43bff7e05317a2d346d2
https://doi.org/10.3177/jnsv.66.325
https://doi.org/10.3177/jnsv.66.325