The Interaction of Iron with Proteins and Sugars in Biological Fluids and Beverages
| Autor: | Wang, Aili |
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| Rok vydání: | 2016 |
| Předmět: | |
| Druh dokumentu: | Dissertation |
| Popis: | Iron is one of the most common trace elements in natural water sources and an important component to living systems. The existence of iron may not only cause metallic flavor, it may also deeply impact health of human and animals by interacting with constituents in the related biological fluids such as saliva and milk. The overall goal of this study is to investigate the taste interaction between iron and sweeteners, and the interaction between iron and proteins in bovine milk and human saliva. Based on pairwise-ranking sensory test, we have found that sweetness of sweeteners was varied with different concentrations of minerals in water and with different types of sweeteners. Sweet-metallic taste interaction between sucrose and ferrous ions significantly (p0.05) the metallic taste intensity stimulated by ferrous sulfate solution (1 mg Fe/L), it significantly (p Ph. D. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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