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flavor enhancers

 
National Institutes of Health

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Food Additives

Papers overview

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2020
2020
Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride.
We evaluated the temporal profile of the flavor enhancers monosodium glutamate (MSG), disodium inosinate (IMP), disodium… Expand
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2020
2020
Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker.
Several government agencies have established guidelines for the food industry to reduce sugar, fat, and salt in processed foods… Expand
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2019
2019
Dispersive solid-phase extraction and dispersive liquid-liquid microextraction for the determination of flavor enhancers in ready-to-eat seafood by HPLC-PDA.
The dispersion solid-phase microextraction (DSPE) combined with dispersion liquid-liquid microextraction (DLLME) was developed as… Expand
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2018
2018
Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time.
Cheese is a suitable matrix to deliver probiotic strains but it contains a high amount of sodium. The effect of partial… Expand
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2017
2017
Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl.
Low-fat Bologna-type sausages were produced with 50% of NaCl replaced by KCl and with addition of lysine and/or liquid smoke as… Expand
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2014
2014
Determination of flavor enhancers in milk powder by one-step sample preparation and two-dimensional liquid chromatography.
Maltol, ethyl maltol, vanillin, and ethyl vanillin are important food additives as flavor enhancers. To quantify the four… Expand
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2013
2013
Effect of flavor enhancers on the nutritional status of older persons
ObjectivesThis study on flavor enhancers aims to: 1) compare food intake of older persons, 2) determine changes in body weight… Expand
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2013
2013
Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese.
We investigated use of potassium chloride (KCl) to maintain both the salty flavor and to replace the preservative effects of salt… Expand
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Highly Cited
2004
Highly Cited
2004
The more food young adults are served, the more they overeat.
Young and Nestle suggested that the increase in the portion size of food products evident in the United States during the past 20… Expand
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Highly Cited
2001
Highly Cited
2001
Flavor enhancement of food improves dietary intake and nutritional status of elderly nursing home residents.
BACKGROUND Taste and smell losses occur with aging. These changes may decrease the enjoyment of food and may subsequently reduce… Expand
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