flavor enhancers
National Institutes of Health
Papers overview
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We evaluated the temporal profile of the flavor enhancers monosodium glutamate (MSG), disodium inosinate (IMP), disodium…
Several government agencies have established guidelines for the food industry to reduce sugar, fat, and salt in processed foods…
ObjectivesThis study on flavor enhancers aims to: 1) compare food intake of older persons, 2) determine changes in body weight…
We investigated use of potassium chloride (KCl) to maintain both the salty flavor and to replace the preservative effects of salt…
Young and Nestle suggested that the increase in the portion size of food products evident in the United States during the past 20…
BACKGROUND
Taste and smell losses occur with aging. These changes may decrease the enjoyment of food and may subsequently reduce…
Single-strand-specific nucleases, which act on single-stranded nucleic acids and single-stranded regions in double-stranded…