نتایج جستجو برای: food flavour

تعداد نتایج: 276262  

2007
Fernando Aguilar Herman Autrup Sue Barlow Laurence Castle Riccardo Crebelli Wolfgang Dekant Karl-Heinz Engel Natalie Gontard David Gott Sandro Grilli Rainer Gürtler John Chr. Larsen Catherine Leclercq Jean-Charles Leblanc F. Xavier Malcata Wim Mennes Maria Rosaria Milana Iona Pratt Ivonne Rietjens Paul Tobback Fidel Toldrá

Neotame is a dipeptide methyl ester derivate. Its chemical structure is N-[N-(3,3dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester. It is intended for use in food as a sweetener and flavour enhancer. Neotame has a sweetness factor approximately 7000 to 13000 times greater than that of sucrose and approximately 30 to 60 times greater than that of aspartame, depending upon the food appl...

Journal: :European journal of orthodontics 2004
Gilad Har-Zion Ilana Brin Jacob Steiner

Upper removable appliances (URA), as well as full dentures, are known to be the cause of various complaints related to oral handling of food and beverages, phonation and vocalization, in addition to general discomfort. To test the hypothesis that taste and flavour perception might also be affected by URA, 22 young orthodontic patients (10 males and 12 females aged 11.5 +/- 1.7 years; experiment...

2013
Mónica FLORES Alicia OLIVARES Sara CORRAL

1 Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda Agustín Escardino 7, 46980 Paterna, Valencia, Spain; e-mail: [email protected] 2 Same address ABSTRACT The actual trend in the meat industry is the development of healthy meat products with reduced fat and salt contents. In high quality products such as traditional sausages which are characterized by an absence of ferment...

Journal: :The International Journal of Behavioral Nutrition and Physical Activity 2009
Djin G Liem Liesbeth H Zandstra

BACKGROUND Children's food choices are guided by their preferences. However, these preferences may change due to repeated exposure. METHODS This study investigated children's (n = 242, 7-12 yrs-old) liking and wanting for snacks over 3 weeks of daily consumption. The snacks differed in size (small vs large) or flavour (sweet vs sweet-sour). Two conditions were designed: 1) a monotonous group ...

2015
Jiri Stribny Amparo Gamero Roberto Pérez-Torrado Amparo Querol

12 Higher alcohols and acetate esters are important flavour and aroma components in the food 13 industry. In alcoholic beverages these compounds are produced by yeast during fermentation. 14 Although S. cerevisiae is one of the most extensively used species, other species of the 15 Saccharomyces genus have become common in fermentation processes. This study analyses 16 and compares the producti...

2017
Wenting Yin Louise Hewson Robert Linforth Moira Taylor Ian D. Fisk

Food flavour is important in appetite control. The effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake, were studied. Twenty-six females (24 ± 4 years, 20.9 ± 1.9 kg,m 2) consumed, over 15 min period, one of four sample drinks as a preload, followed by an ad libitum consumption of a pasta meal (after 65 min). Sample drinks were: water (S...

Journal: :Indian journal of physiology and pharmacology 2007
H N Mallick

Glutamate is ubiquitous in nature and is present in all living organisms. It is the principal excitatory neurotransmitter in central nervous system. Glutamate is being used as food additive for enhancing flavour for over last 1200 years imparting a unique taste known as "umami" in Japanese. It is being marketed for about last 100 years. The taste of umami is now recognized as the fifth basic ta...

Journal: :Quality of Life (Banja Luka) - APEIRON 2019

Journal: :Trends in biotechnology 1997
O P Kuipers P G de Ruyter M Kleerebezem W M de Vos

Lactic acid bacteria are widely used in industrial food fermentations, contributing to flavour, texture and preservation of the fermented products. Here we describe recent advances in the development of controlled gene expression systems, which allow the regulated overproduction of any desirable protein by lactic acid bacteria. Some systems benefit from the fact that the expression vectors, mar...

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