At least 12 distinct taste sensations can be elicited from different parts of the oral cavity by distinct chemical compounds. The chemicals eliciting each sensation are often common constituents of foods, thus the umami sensations arise with stimulation by monosodium glutamate and nucleotides. These ...
At least 12 distinct taste sensations can be elicited from different parts of the oral cavity by distinct chemical compounds. The chemicals eliciting each sensation are often common constituents of foods, thus the umami sensations arise with stimulation by monosodium glutamate and nucleotides. These sen...
The chemical properties, total phenol content, antioxidant activity, and sensory scores of cheese were improved by the incorporation of spring onion extract compared to control cheese. During storage, the taste and flavor of all cheese treatments were enhanced, with T2 having the best taste and ...
Dioscorea serves as an important source of carbohydrates for the local community; Rubus offers fruits, which are crucial for their nutritional content and flavor. Allium, with five species, can be utilized both as a vital seasoning and as a vegetable, enhancing meals with both taste and ...
They affect nutritional value, appearance, taste, and texture of these foods and promote better health by preventing cardiovascular diseases, cancers, urinary tract infections, and other aging-related metabolic complications (Ou & Gu, 2014). β-Carotene is one of the most studied carotenoids, and ...
Kadaknath, the only black chicken indigenous to India, faces the threat of extinction due to declining numbers. Its meat is used in tribal medicine for invigorating and health-promoting properties. Expectations of immune-boosting and therapeutic properti
What did these wines taste like? Surely they were very diverse, owing to variance in locally available sugar sources and flavorings. Evidence from different parts of the world at different times has been found for the following ingredients, some in combination: tree resins (sap), figs, honey,...
Theanine and glutamic acid are the major components responsible for the umami taste of green tea (Xu et al., 2020). Amino acids have also been shown to exert a diverse range of biological functions, such as antimicrobial, anti-inflammatory, and neuroprotective activities (Das, Kim, Hong, & ...
Food synergy refers to the concept that the constituents of foods can have additive or even more than additive effects when consumed within their natural food matrix, or as part of a meal that reflects more complete dietary patterns. It is referred to as a “complicated system acting in concer...
Potato has contributed to human diet for thousands of years, first in the Andes of South America and then in the rest of the world. Its contribution to the human diet is affected by cooking, potato intake levels, and the bioavailability of potato nutrien