搜索结果: 1-15 共查到“食品科学技术 taste”相关记录16条 . 查询时间(0.074 秒)
Reduced dietary intake of simple sugars alters perceived sweet taste intensity but not perceived pleasantness
human low sugar psychophysics sucrose sugar reduction
2018/11/23
Background: Individuals who adhere to reduced-sodium diets come to prefer less salt over time, but it is unclear whether sweet taste perception is modulated by reduced sugar intake.
Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat Treatment
Chinese Nanjing cooked ducks heat treatments taste compounds
2012/8/14
Taste-active compounds, including free amino acids, succinic acid and 5_-nucleotides, and chemical components including moisture, pH, protein, crude fat, and sodium chloride were evaluated in cooked a...
Effects of Low Pressure Storage on Various Taste Components, Pectic Substances and Hardness of Ume Fruit
organic acids pectic substances hardness
2010/11/22
After treatment with about 200 ppm hypochlorite solution, ume fruit (Japanese apricot, Prunus mume Sieb. et Zucc.) was soaked in water, 5% NaCl or 10% NaCl with Ca lactate or ashed kelp as a hardener....
Effects of Early Harvesting of Grains on Taste Characteristics of Cooked Rice
early harvesting cooked rice sweetness
2009/7/8
In order to clarify the effects of early harvesting of rice grains on the taste characteristics of cooked rice, especially on the taste items of “sweetness” and “deliciousness,” we compared “early-har...
Changes in Various Ingredients, Escherichia coli, Taste and Texture of Blade Vegetables as a Result of Low Temperature Steam-Heating Process
low temperature steam heating process blade vegetables texture
2009/7/7
To research wider uses of the low temperature steam heating process, blade vegetables were heated by steam of temperature adjusted from 55°C to 80°C for 5-30 min. The treated vegetables were used for ...
Texture Change of Beef and Salmon Meats Caused by Refrigeration and Use of Pulse NMR as an Index of Taste
refrigeration salmon squeezable drip
2009/6/17
Food samples undergo various physical changes during long period refrigeration and their taste gradually diminishes. The amount of squeezable drip and salt-soluble protein in beef fillet and salmon me...
Organic Taste-Active Components in the Hot-Water Extract of Yellowtail Muscle
free amino acid nucleotide sensory test
2009/6/17
Hot-water extracts from the muscle of yellowtail Seriola quinqueradiata were analyzed for low-molecular-weight substances and organic taste-active components were identified by sensory tests (omission...
Sensory Properties and Taste Compounds of Fermented Milk Produced by Lactococcus lactis and Streptococcus thermophilus
yogurt fermented milk sensory evaluation pH
2009/5/8
The aim of this study was to characterize the sensory properties and taste compounds of the fermented milk (FM) produced by two species of lactic acid bacteria, Lactococcus lactis and Streptococcus th...
The Selection of the Optimal Rate of Acid and Sweet Taste for Lemon Flavoured Drops
sweets acid taste sweet taste sensory evaluation
2014/3/10
The objective of this work was to choose an optimal rate of citric acid and sweeteners for lemon flavoured drops. Two model samples with defined concentrations of citric acid and two commercial sample...
Cervical Cancer Precursors, Diet and Bitter Taste (6-n-propylthiouracil ‘PROP’) Receptors
Food preferences taste threshold propylthiouracil
2009/1/16
Prior studies suggest that 6-n-propylthiouracil (PROP) taste responsiveness is linked with reduced preferences for sweet and high-fat foods, lower adiposity, and favorable plasma lipid profiles. We hy...
Change in Taste Sensitivity to Sucrose Due to Physical Fatigue
physical fatigue taste sweet threshold sucrose
2010/3/5
Many athletes experience a change in taste sensitivity due to physical fatigue. Nutrition is an important factor during training and recovery. Previous reports have described the ideal alimentation fo...
The taste of fat
Meat Lipid Sensory Perception Quality CD36
2012/8/13
For many years, fat in meats have been considered to convey quality although variations in the amounts of fat were often poorly correlated with eating qualities. The contribution of fat to taste is eq...
Industrial Production and Higher Application of Functional β-Glucooligosaccharides Having a Bitter Taste
gentiooligosaccharide β-glucooligosaccharide Gentose® bitter taste
2008/4/20
Gentiooligosaccharide-containing syrup and powder (Gentose®) were industrially produced by the condensation and transglucosylation reactions of a fungal β-glucosidase from a high concentration of ...
Effect of viscosity on the perceived intensity of acid taste
acid taste beverages methyl cellulose sensory analysis sour taste viscosity
2014/3/19
The effect of methyl cellulose as a thickening agent for beverages on the rating of sensory viscosity was pronounced. Acidity ratings depended on the assessors as their sensitivities were different. T...
Mechanism Involved in the Improvement of Meat Taste during Postmortem Aging
aminopeptidases peptides free amino acids
2010/11/24
It is well known that muscle is converted to meat as food during postmortem aging. Meat flavor as well as texture are improved during postmortem aging. The improvement of meat taste in flavor is invol...