In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods-Reference-Cited by-同舟云学术

In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods

Published:2006-10-25 Issue:23 Volume:54 Page:8869-8873
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ferry Anne-Laure S.¹,Mitchell John R.¹,Hort Joanne¹,Hill Sandra E.¹,Taylor Andrew J.¹,Lagarrigue Sophie¹,Vallès-Pàmies Baltasar¹

Affiliation:

1. Division of Food Sciences, University of Nottingham, Sutton Bonington, Loughborough LE12 5RD, United Kingdom, Nestl'e Product Technology Center, Lebensmittelforschung GmbH, Postfach 671; D-78221 Singen, Germany, and Nestl'e Research Center, PO Box 44, CH-1000 Lausanne, Switzerland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf061607n

Reference23 articles.

1. Effects on Blood Pressure of Reduced Dietary Sodium and the Dietary Approaches to Stop Hypertension (DASH) Diet

2. Food Standard Agency.Salt Reduction Targets March 06.http:// www.food.gov.uk/multimedia/pdfs/salttargetsapril06.pdf [25 May 2006].

3. THE INFLUENCE OF SOLUTION VISCOSITY AND DIFFERENT VISCOSIFYING AGENTS ON APPLE JUICE FLAVOR

4. EFFECT OF HYDROCOLLOIDS ON ORAL VISCOSITY AND BASIC TASTE INTENSITIES

Cited by 64 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement;Journal of Agricultural and Food Chemistry;2023-12-29

2. Pungency Perception and the Interaction with Basic Taste Sensations: An Overview;Foods;2023-06-08

3. The role of saliva in taste and food intake;Physiology & Behavior;2023-04

4. Oral bio-interfaces: Properties and functional roles of salivary multilayer in food oral processing;Trends in Food Science & Technology;2023-02

5. Flavor release from traditional dry-cured pork during oral processing;Food Science and Human Wellness;2023-01