Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2121909
Abstract: Salt (sodium chloride, NaCl) is a vital ingredient in fermented foods, which affects their safety, texture, and flavor characteristics. Recently, the demand for reduced-sodium fermented foods has increased, as consumers have become more health-conscious. However,… read more here.
Keywords: food; flavor perception; sodium; fermented foods ... See more keywords
Flavor Perception and Preference Development in Human Infants
Sign Up to like & getrecommendations! Published in 2017 at "Annals of Nutrition and Metabolism"
DOI: 10.1159/000478759
Abstract: As most parents and caregivers are aware, feeding children a nutritionally balanced diet can be challenging. Children are born with a biological predisposition to prefer sweet and to avoid bitter foods such as green leafy… read more here.
Keywords: preference development; healthful foods; flavor perception; perception preference ... See more keywords