While sodium reduction in the diet is an important objective, when salt (NaCl) levels are reduced in foods, its palatability is also generally decreased. Monosodium glutamate (MSG) is a flavour enhancer that contains about 12% sodium, which is less than half of that contained in regular table salt at about 39%. Therefore, by the addition of an appropriate amount of MSG, the palatability of low ...

SOYBEANS rich in protein have been an important food item in Asia for centuries. In the 20th century. eYen in Europe and the United States. soybeens have become increasingly· pop. ular as a protein source to reolace. meet and dairy produets. HOWeYM. the use of soybeans as food is still limited. partly because of their obiectionable flavour and also because they contribute flatulence. Numerous m...

The effects of rootstock on the volatile flavour components of page mandarin juice and peel were investigated in this study. Juice flavour components were extracted by using Poly dimethyl silaxane  membranes( PDMS ) and eluted by pentane dichloromethane and then analyzed by GC-FID and GC-MS. Peel flavour compone...

the effects of rootstock on the volatile flavour components of page mandarin juice and peel were investigated in this study. juice flavour components were extracted by using poly dimethyl silaxane  membranes( pdms ) and eluted by pentane dichloromethane and then analyzed by gc-fid and gc-ms. peel flavour components were extracted by using cold-press and eluted by using n-hexane and then analyze...

S. Eldeghaidy, L. Marciani, J. C. Pfeiffer, J. Hort, K. Head, A. J. Taylor, R. C. Spiller, P. A. Gowland, and S. Francis Physics Departement, Suez Canal University, Ismailia, Egypt, Sir Peter Mansfield Magnetic Resonance Centre, Nottingham, United Kingdom, Nottingham Digestive Diseases Centre NIHR Biomedical Research Unit, Nottingham University Hospitals, Nottingham, United Kingdom, Flavour Res...

The results in this thesis are confidential as described on page (iii). The thesis must not be given to anyone who is not directly involved in its examination. CONFIDENTIAL ii Acknowledgements First of all, I pay my sincere thanks to my supervisor, Associate Professor Owen Young, for his valuable supervision. A key factor behind this research was his encouraging, appreciative and tolerant attit...

Functional foods are beginning to play a major role in what consumers buy and eat. The International Life Science Institute has defined a functional food as ‘a food which has a beneficial effect on one or more target functions of the body, above and beyond the usual effects of food, such as improving the state of health and well-being or reducing the risk of disease. Examples of these types of ...