Influence of the Number of Chewing Cycles on the Sweetness and Saltiness Intensity of Agarose Gel-Reference-Cited by-同舟云学术

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Influence of the Number of Chewing Cycles on the Sweetness and Saltiness Intensity of Agarose Gel

Published:2017 Issue:3 Volume:23 Page:437-448
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Itazu Ayako¹,Moritaka Hatsue²,Bona Dai³,Okamura Yosiyuki⁴,Matsukawa Shingo⁵

Affiliation:

1. Showa Women's University, Graduate School of Life Sciences

2. Showa Women's University, Institute of Women's Health Sciences

3. Instrumental Analysis Center, Shanghai Jiao Tong University

4. SHIMADZU, Analytical and Measuring Instruments

5. Tokyo University of Marine Science and Technology, Faculty of Marine Science

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/23/3/23_437/_pdf

Reference27 articles.

1. Beak, I., Linforth, R. S. T., Blake, A., and Taylor, A. J. (1999). Sensory perception is related to the rate of change of volatile concentration in-nose during eating model gels. Chem. Senses.. 24, 155-160.

2. Braines, Z. V. and Morris, E. R. (1987). Flavour/taste perception in thickened systems; the effect of guar gum above and below C*. Food Hydrocoll, 1, 197-205.

3. Zhao, G. Q., Zhang, Y., Hoon, M. A., Chandrashekar, J., Erlenbach, I., Ryba, N. J. P., and Zuker, C.S. (2003). The receptors for mammalian sweet and umami taste. Cell, 115, 255-266.

4. Guinard, J.-X. and Marty, C. (1995). Time intensity measurement of flavor release from a model gel system: effect of gelling agent type and concentration. J. Food Sci., 60, 727-730.

5. Harrison, M. and Hills, B. P. (1996). A mathematical model to describe flavour release from gelatine gels. Int. J. Food Sci. Tech., 31, 167-176.

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1. Rheology of bolus as a wet granular matter – Influence of saliva on rheology of polysaccharide gel beads;Food Hydrocolloids;2024-05

2. Release of aroma components from agarose gels during human chewing: Effects of agarose molecular weight and chewing cycles;Food Hydrocolloids;2023-05

3. Effects of the gel size before ingestion and agarose molecular weight on the textural properties of a gel bolus;Food Hydrocolloids;2019-04

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