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Effects of high-pressure and CaCl 2 pretreatments on the salt taste-enhancing activity of hydrolysate derived from spent hen meat.

Autor: Chen R; School of Food Science and Engineering, South China University of Technology, Guangzhou, China., Liu XC; School of Food Science and Engineering, South China University of Technology, Guangzhou, China., Yao X; Linyi Jinluo Win Ray Food Co. Ltd, Linyi, China., Wang W; Linyi Jinluo Win Ray Food Co. Ltd, Linyi, China., Xiang J; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.; Qingyuan Food Inspection Center, Qingyuan, China., Tomasevic I; Faculty of Agriculture, University of Belgrade, Belgrade, Serbia.; German Institute of Food Technologies (DIL), Quakenbrück, Germany., Sun W; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Dec 06. Date of Electronic Publication: 2024 Dec 06.

The complexities of salt taste reception: insights into the role of TMC4 in chloride taste detection

Autor: Yoichi Kasahara, Masataka Narukawa, Yoshikazu Saito, Keiko Abe, Tomiko Asakura

Publikováno v: Frontiers in Molecular Neuroscience, Vol 17 (2024)

Although salt is an essential substance vital to life, excessive salt intake could cause various health issues. Therefore, new technologies and strategies should be developed to reduce salt intake without compromising taste. However, the underlying p

Externí odkaz: https://doaj.org/article/22e5d33b1dd94d59bffc818a12691ff5