In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods
about
Salivary Composition Is Associated with Liking and Usual Nutrient IntakeIn-mouth mechanisms leading to flavor release and perception.Programmed emulsions for sodium reduction in emulsion based foods.Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters.Impact of salivary enzyme activity on the oral perception of starch containing foods.The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch.The impact of mastication, salivation and food bolus formation on salt release during bread consumption.Salt release from potato crispsRelease of tastants during in-mouth processing
P2860
Q28547764-36A28904-D7AA-4453-B7C3-F6488395D8A4Q37828107-A88E4E5C-73C7-4FD3-B0B6-51DA591A0287Q38417246-6E155557-DDF4-4696-9085-50888886DA75Q39018845-57A2D2B9-D001-4FB7-B025-9F104277BA03Q48307710-201DBC8A-D5C1-4B9A-893C-2B0907945F73Q53530320-3C5BE87C-CEDB-4347-AE2D-A985DA17072EQ53745439-0A386509-AF20-43BC-ABC1-863D4F3BD3C7Q57638242-3CAD9FB3-7B87-46F2-ACF4-8BDB21F0AA0AQ57724880-E2EB5A86-EA70-4885-BC22-5A7F911EE018
P2860
In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods
description
article
@en
im November 2006 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в листопаді 2006
@uk
name
In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods
@en
In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods
@nl
type
label
In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods
@en
In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods
@nl
prefLabel
In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods
@en
In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods
@nl
P2093
P356
P1476
In-mouth amylase activity can reduce perception of saltiness in starch-thickened foods
@en
P2093
Andrew J Taylor
Anne-Laure S Ferry
Baltasar Vallès-Pàmies
John R Mitchell
Sandra E Hill
Sophie Lagarrigue
P304
P356
10.1021/JF061607N
P407
P50
P577
2006-11-01T00:00:00Z