the aim of this study was evaluation of phytochemical components, antioxidant activity, and antibacterial effects of basil (ocimum basilicum l.) essential oil (beo) in vitro. the lipid oxidation of the meat and antibacterial effects of beo were also evaluated in beef burger product. in this empirical study, essential oil of the basil was isolated by hydrodistillation. then, beo was analyzed by ...

Sodium chloride is an important ingredient added to most of foods which contributes to flavor enhancement and food preservation but excess intake of sodium chloride may also cause various diseases such as heart diseases, osteoporosis and so on. Therefore, this study was carried out to investigate the effect of monosodium glutamate (MSG) as a salty flavor enhancer on the quality and sensorial pr...

Glutaminase (EC.3.5.1.2), it is found in many in many eukaryotic and prokaryotic cell, glutaminase can be used in food industries as flavor enhancer, pseudomonas fluorescens and vibiro casticola may be added to some kinds of food to give a popular flavor [1]. Glutaminase is used in oral dehydration solution since it transforms glutamine which helps in absorption of ions in small intestine [2]. ...

Mint (Mentha) is a medicinal herb, which possesses lot of bioactive components. Globally, it has been used as flavor enhancer in foods. Due to the presence phenolic acids and flavonoids, considered have greater number antioxidants. linked physiological benefits humans that include protection against microbes; anticancer antiallergenic properties; positive effects reducing blood sugar; analgesic...

BACKGROUND The Maillard reaction products of chicken bone hydrolysate (MRPB) containing 38% protein, which is a derived product from chicken bone, is usually used as a flavor enhancer or food ingredient. In the face of a paucity of reported data regarding the safety profile of controversial Maillard reaction products, the potential health effects of MRPB were evaluated in a subchronic rodent fe...

Monosodium L-glutamate (MSG) elicits a unique taste termed umami and is widely used as a flavor enhancer in various cuisines. In addition, recent studies suggest the existence of sensors for L-glutamate (Glu) and transduction molecules in the gut mucosa as well as in the oral cavity. The vagal gastric afferent responds specifically to the luminal stimulation of Glu in the stomach and regulates ...

The cortical processing of umami shows what makes it pleasant and appetitive. The pleasantness of umami reflects and is correlated with processing in the secondary taste cortex in the orbitofrontal cortex and tertiary taste cortex in the anterior cingulate cortex, whereas processing in the primary (insular) taste cortex reflects physical properties such as intensity. However, glutamate presente...

Macromolecular meaty flavor enhancer was fractionated from a commercial beef extract. The macromolecular fraction was obtained by dialysis and separated by anion-exchange chromatography, Cu2+-chelate chromatography, and gel filtration chromatography. Two fractions were isolated as active meaty flavor enhancers. To elucidate the partial structures, the active fractions were treated with endoprot...