Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.3c02046
Abstract: According to the correlation of saltiness determined by electronic tongue and perceived NaCl concentration, favorable enzymatic hydrolysis parameters were achieved to prepare the saltiness enhancing mixture peptides from pea protein. Six peptide fractions (F1, F2,… read more here.
Keywords: small peptides; hydrolyzed pea; pea protein; saltiness enhancing ... See more keywords
Molecular Characteristics and Thermal Stability of Salty/Saltiness-Enhancing Peptides from Enzymatic Hydrolysates of Agaricus bisporus.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.4c12851
Abstract: Agaricus bisporus peptides with a saltiness-enhancing effect (24%) were obtained through favorable enzymatic hydrolysis conditions. To identify the molecular characteristics of saltiness-enhancing peptides, A. bisporus protein was extracted and hydrolyzed under the selected optimal conditions.… read more here.
Keywords: agaricus bisporus; molecular characteristics; saltiness; thermal stability ... See more keywords
The impact of sweetness and saltiness preference on dietary diversity: Panel data analysis of households in South Korea
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DOI: 10.1111/joss.12938
Abstract: This study explores the relationship between consumers' taste preferences—specifically sweetness and saltiness—and dietary diversity. This study utilizes consumer panel data collected by the Rural Development Administration of South Korea, in combination with a food nutrient… read more here.
Keywords: preference; saltiness; dietary diversity; taste preferences ... See more keywords
Enhancing Effects of Herbs on the Salty Taste Perception of Saline.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of nutritional science and vitaminology"
DOI: 10.3177/jnsv.66.325
Abstract: In many countries, excessive consumption of sodium chloride (salt) has become a serious social problem and reducing salt has been required. Herbs have been reported to enhance the saltiness of food; however, few studies have… read more here.
Keywords: enhancing effects; salt; herb; salty taste ... See more keywords
The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution
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DOI: 10.3390/foods11152260
Abstract: Douchi is a traditional fermented soya bean product that is popular for its smelled saltiness and unique flavor. In order to look for the relationship between smelled saltiness of volatiles and their saltiness-enhancing properties, gas… read more here.
Keywords: dimethyl pyrazine; saltiness; enhancement perception; salt solution ... See more keywords