98%
921
2 minutes
20
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1017/S0007114521000052 | DOI Listing |
Food Res Int
November 2025
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address:
In the present study, cockles were utilized as the raw material to investigate how different salt concentrations and fermentation periods influence the physicochemical indices, microbial community shifts, and volatile flavor components of cockle paste. Through the analysis of volatile flavor substances via GC-IMS, a total of 77 volatile flavor compounds were identified, among which aldehydes accounted for the largest proportion. High-throughput 16S rDNA sequencing was applied to decode the composition of dominant microbiota in the cockle paste samples.
View Article and Find Full Text PDFFood Res Int
November 2025
Institute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
Accurately assessing saltiness perception in solid foods is essential for the development of low-sodium foods that maintain saltiness despite possessing a lower sodium content. This study aimed to develop a practical system for evaluating human-perceived saltiness during oral processing, particularly when food was initially placed on the tongue. As a basis for system design, sensory evaluations demonstrated that higher local salt concentrations (inhomogeneous distribution) on the tongue significantly enhanced perceived saltiness intensity compared to a homogeneous distribution, despite equal total salt content.
View Article and Find Full Text PDFSci Rep
September 2025
Internal Medicine VI, Psychosomatic Medicine and Psychotherapy, University Hospital Tübingen, Tübingen, Germany.
Taste and smell are critical for food intake and maintaining adequate energy balance, particularly in isolated, confined, and extreme (ICE) environments. Hypoxic conditions, low humidity, and limited chemosensory exposure at Concordia Station in Antarctica may impair taste and smell functions, though research remains scarce. Gustatory and olfactory functions were assessed in 19 participants (39.
View Article and Find Full Text PDFJ Agric Food Chem
September 2025
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P.R. China.
Salt reduction remains a critical challenge in oil-containing systems. We examined the influence of gum arabic (GA)-stabilized emulsions with varying oil contents (0.5, 1, and 2%) on saltiness perception.
View Article and Find Full Text PDFPlant J
September 2025
Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Key laboratory of Jiangsu Province for Agrobiology, East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Nanjing, 210014, China.
Rice, as a vital food crop, faces persistent challenges in breeding programs aimed at achieving stable high yield under environmental stresses due to intrinsic trade-off mechanisms. This study functionally characterizes NARROW AND LONGER GRAIN 14 (NLG14), which encodes a spermine synthase. Loss-of-function nlg14 mutants exhibit slender grains due to enhanced cell expansion and proliferation, alongside significantly improved grain quality-manifested as reduced chalkiness, lower amylose/protein content, higher gel consistency, and superior taste value.
View Article and Find Full Text PDF