Agriculture Reference
In-Depth Information
BATENBURG
M
,
LANDRIEU
E
,
VAN
DER
VELDEN
R
and
SMIT
G
( 2010 ), ' Salt enhancement by
aroma compounds ', in Blank I , Wust M and Yeretzian C (eds.),
Expression of
Multidisciplinary Flavour Science, Proceedings of the 12th Weurman Symposium
,
Switzerland ICBC , pp. 51 - 54 .
BLUMENTHAL
H
,
BARBOT
P
,
MATSUHISA
N
and
NIKUNI
,
K
( 2009 ),
Dashi and umami: The heart
of Japanese cuisine
, Eat-Japan/Cross Media , London .
BOUCHARD
EF
,
HETZEL
CP
and
OLSEN
RD
( 1968 ),
Sweetening foods with maltol and sugar
,
US Patent 3409441 .
BURSEG
KMM
,
CAMACHO
S
,
KNOOP
J
,
HENDRIKUS
J
and
BULT
F
( 2010 ), ' Sweet taste intensity
is enhanced by temporal fl uctuation of aroma and taste, and depends on phase shift',
Physiol. Behav.
, 101 ( 2010 ), 726 - 730 .
CHAE
HJ
,
JOO
H
and
IN
M
-
J
(2001), 'Utilization of brewer's yeast cells for the production of
food-grade yeast extract. Part 1: Effects of different enzymatic treatments on solid and
protein recovery and fl avor characteristics',
Bioresour. Technol.
, 76 , 253 - 258 .
CODEX
( 2008 ),
Report of the 2nd session of the CODEX Committee on Contaminants in
Foods, Appendix IV, pp. 51-55: Draft code of practice for the reduction of
3-monochloropropane-1,2-diol (3-MCPD) during the production of acid-hydrolysed
vegetable protein (acid-HVPs) and products that contain acid-HVPs (N09-2005)
, Codex
Alimentarius Commission, Rome.
COT
( 2006 )
Committee on Toxicity of Chemicals in Food, Consumer Products and the
Environment: Statement on food additives and developmental neurotoxicity
, COT
statement 2006/02, Committee on Toxicity, London.
CTAC ( 2009 ),
Reformulation of Products to Reduce Sodium: Salt Reduction Guide for the
Food Industry
, Conseil de la transformation agroalimentaire et des produits
consummation, Saint-Jean-sur-Richelieu, Quebec.
DJORDJEVIC
J
,
ZATORRE
RJ
and
JONES
-
GOTMAN
M
( 2004 ), ' Odour-induced changes in taste
perception ',
Exp. Brain Res.
, 159 , 405 - 408 .
DRAKE
SL
,
WHETSTINE
MEC
,
DRAKE
MA
,
COURTNEY
P
,
FLIGNER
K
et al.
( 2007 ), ' Sources of
umami taste in Cheddar and Swiss cheeses',
J. Food Sci.
, 72 ( 6 ), S360 - S366 .
DSM
(2010), 'Unique building block approach' [web page], DSM Food Specialities, Delft,
The Netherlands, www.dsm.com/le/en_US/foodspecialties/html/Savoury_Building_
blocks.htm [accessed November 2011 ].
DUNKEL
A
and
HOFMANN
T
( 2009 ), ' Sensory-directed identifi cation of beta-alanyl dipeptides
as contributors to the thick-sour and white-meaty orosensation induced by chicken
broth ',
J. Agric. Food Chem.
, 57 ( 21 ) 9867 - 9877 .
DUNKEL
A
,
KÖSTER
J
and
HOFMANN
T
( 2007 ), ' Molecular and sensory characterization of
gamma
-g
lutamyl peptides as key contributors to the kokumi taste of edible beans
(
Phaseolus vulgaris
L.) ',
J. Agric. Food Chem.
, 55 , 6712 - 6719 .
FESTRING
D
and
HOFMANN
T
( 2010 ), ' Discovery of
N
2
-(1-carboxyethyl)guanosine
5′-monophosphate as an umami-enhancing Maillard-modifi ed nucleotide in yeast
extracts ',
J. Agric. Food Chem.
, 58 ( 19 ) 10614 - 10622 .
FESTRING
D
and
HOFMANN
T
(2011), 'Systematic studies on the chemical structure and
umami enhancing activity of Maillard-modifi ed guanosine 5′-monophosphates ',
J.
Agric. Food Chem.
, 59 ( 2 ) 665 - 676 .
GALLIARD
I
,
ROUQUIER
S
and
GIORGI
D
( 2004 ) ' Olfactory receptors ',
Cell. Mol. Life Sci.
,
61 ( 4 ) 456 - 469 .
GRIGOROV
MG
,
SCHLICHTHERLE
-
CERNY
H
,
AFFOLTER
M
and
KOCHHAR
S
( 2003 ), ' Design of
virtual libraries of umami-tasting molecules',
J. Chem. Inform. Comput. Sci.
, 43 ( 4 ),
1248 - 1258 .
GUERRERO
A
,
KWON
SS
-
Y
and
VADEHRA
DV
( 1998 ),
Compositions to enhance taste of salt
used in reduced amounts
, US Patent Application 5711985 .
HAWKINS
R
(2009), 'The blood brain barrier and glutamate',
Am. J. Clin. Nutr.
, 90 ( 3 )
867S - 874S .
Search WWH ::
Custom Search