Results 21 to 30 of about 958,217 (301)
Is fat the sixth taste primary? Evidence and implications [PDF]
, 2015 Explores our tongue\u27s ability to detect fat as a distinct taste similar to our ability to sense sweet, sour, bitter, acid and savory. Abstract Taste is the chemical sense responsible for the detection of non-volatile chemicals in potential foods. For
Russell Keast +2 more
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Effects of weight change on taste function; a systematic review
Nutrition Journal, 2023 Background The aim of this review is to evaluate the relationship between weight status and taste perception and preference of sweet, salt, fat, bitter, and sour through reviewing observational and interventional studies with objective methods. Methods A
Mojdeh Fathi +2 more
doaj +1 more source
Factors associated with gustatory threshold for salty taste in peritoneal dialysis patients
Renal Replacement Therapy, 2019 Background Taste disorder is a common problem in patients with chronic kidney disease and end-stage renal disease. Specifically, salty taste disorder is associated with excess salt intake.
Kenta Torigoe +7 more
doaj +1 more source
Assessment of the palatability of Atlantic salmon by NMR spectroscopy
Пищевые системы, 2023 H-NMR spectroscopy was used to study the metabolic profile of Atlantic salmon muscle tissue during heat treatment and storage to assess the taste of products. It has been established that when steaming fish, the amount of compounds such as trimethylamine
L. S. Abramova +3 more
doaj +1 more source
Study on Taste Threshold in Subjects of University Students [PDF]
, 2023 The purpose of this study was to collect basic data on the sense of taste in young subjects in order to generate a quantifiable measure on which clinical examinations can be based.
70147833 +22 more
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Diabetes Epidemiology and Management, 2022 Type 2 diabetes mellitus (T2DM) effect quality of life very much and causes various complications. Diabetic autonomic neuropathy (DAN) is one of the common complications in diabetes.
Jitendra Singh Kushwaha +3 more
doaj +1 more source
"It's not about good taste. It's about tastes good": Bourdieu and Campbell's Soup … and Beyond [PDF]
, 2006 We begin with a general discussion of the ways in which the concept of taste has been treated, moving on to what is sometimes taken as a (if not the) controversy in the field.
Gallegos, Danielle +5 more
core +1 more source
National Journal of Physiology, Pharmacy and Pharmacology, 2023 Background: The most frequent pathological complication observed in patients with end-stage renal disease is an increase in dysgeusia. Among the reported taste problems are difficulties detecting salty flavors and difficulties understanding common foods ...
KalyaniPraba P +7 more
doaj +1 more source
Quantitative analysis of taste disorder in COVID-19 patients, the hypersensitivity to salty quality
New Microbes and New Infections, 2021 Recently, many of the studies have illustrated that the new pandemic SARS-CoV-2 can affect Central Nervous System through the olfactory bulb. In addition to investigating anosmia or hyposmia induced by this virus, a quantitative analysis was needed to ...
M. Mahdi Asadi +5 more
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AMBANG DETEKSI DAN PREFERENSI RASA UMAMI DALAM MODEL PANGAN
Jurnal Teknologi dan Industri Pangan, 2017 Umami is one of the basic taste produced by monosodium glutamate (MSG). Generally, commercial MSG products did not specify the amount of a certain dose to produce palatable food.
Dede R. Adawiyah, Febby Setiawan
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