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Caroline Marques, Amália Reis, Cristiane Moura, Fátima Soares Bonadimann, Marina Leite Mitterer-Daltoé
Pág. e30838
The fifth basic taste called ?umami? was recently recognized by studies related to monosodium glutamate (MSG), and this has attracted attention for enhancing the flavor of foods and because it contains only one-third the sodium of table salt, being...
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Marina Leite Mitterer-Daltoé, Barbara Arruda Nogueira, Deyse Pegorini Rodrigues, Leandra Schuastz Breda
Pág. 565 - 572
In meat products, sodium chloride (NaCl) simultaneously promotes different functionalities, such as modifying the osmotic pressure and the consequent reduction of microbial growth, solubilization of proteins and the improvement of sensory attributes. Alt...
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