Results 1 to 10 of about 2,966,727 (307)
Modulating the Gut Microbiota with Alginate Oligosaccharides In Vitro
Nutraceuticals, 2022 Alginate oligosaccharides (AOS) are non-digestible carbohydrates from brown kelp. As such, they are dietary fibers and may have prebiotic potential. Therefore, we investigated the capacity of gut bacteria to utilize AOS with single-strain cultures and as
Grégoire Bouillon +8 more
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Foods, 2021 With age, difficulties with masticating and swallowing means food consistency and structure must be modified, such as puréeing food. However, elderly consumers have reported that puréed food’s taste lacks appeal.
Elizabeth Carrillo +3 more
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Added flavors: potential contributors to body weight gain and obesity?
BMC Medicine, 2022 Background Added flavors are a marker for ultra-processing of food and a strong link exists between the intake of ultra-processed food and the development of obesity. The objective of the present article is to assess animal and human data elucidating the
Nathalie Judith Neumann +1 more
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E-Taste: Taste Sensations and Flavors Based on Tongue’s Electrical and Thermal Stimulation
Sensors, 2022 Taste is a key sense that helps identify different food types and most of this work was carried out on primary tastes rather than generating different flavors.
Asif Ullah +6 more
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THE EFFECT OF CARDAMOM AND CORIANDER OILS ON THE MICROBIOLOGICAL LOAD AND QUALITY OF MEAT SAUSAGE [PDF]
Journal of Environmental Science, 2016 The object of the present study is evaluation of possibility of using cardamom and coriander oils mixture (1:4 w/w) as natural antimicrobial in meat sausage industry to increase the shelf-life of sausage.
Ebeid, H. M. +3 more
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Food and Medicine: Qualities and Efficacies in Chinese Ethnic Medicines
Chinese Medicine and Culture, 2023 Drawing on our research in China’s southern mountains about ethnic medicines, and intrigued by the proverbial Chinese view that Yao Shi Tong Yuan (food and medicine have the same source), this article traces the eventfulness and powers at play in healing
Lili LAI, Judith Farquhar
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Off-Flavors in Aquacultured Fish: Origins and Implications for Consumers
Fishes, 2022 Off-flavors in fish and water are considered a worldwide problem. Several factors, such as the presence of phosphorus, micronutrients, and organic matter, contribute to phytoplankton proliferation and the production of off-flavors.
Jéssica A. Moretto +5 more
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Identification of Rotundone as an Important Contributor to the Flavor of Oak-Aged Spirits
Molecules, 2021 Experiments were conducted to identify a compound responsible for a spicy, woody, incense-like odor note in oak-aged spirits. The target compound was extracted from oak wood and various oak-aged spirits and analyzed by multidimensional (heart-cut) gas ...
Elizabeth Genthner-Kreger +1 more
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Botrytis cinerea in vivo Inoculation Assays for Early-, Middle- and Late-stage Strawberries
Bio-Protocol, 2023 Strawberries are delicious and nutritious fruits that are widely cultivated and consumed around the world, either fresh or in various products such as jam, juice, and ice cream.
Piao Yang +6 more
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Genes and Environment, 2021 Background Food flavors are relatively low molecular weight chemicals with unique odor-related functional groups that may also be associated with mutagenicity. These chemicals are often difficult to test for mutagenicity by the Ames test because of their
Toshio Kasamatsu +9 more
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