In-mouth amylase activity can reduce perception of saltiness in starch-thickened foods

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 23, 2006, Pages 8869-8873

  Ferry, Anne Laure S ^a   Mitchell, John R ^a   Hort, Joanne ^a   Hill, Sandra E ^a   Taylor, Andrew J ^a   Lagarrigue, Sophie ^b   Vallès Pàmies, Baltasar ^c  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b Lebensmittelforschung GmbH   (Germany)

^c NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Amylase; Mixing; Saliva; Salt; Starch; Taste

Indexed keywords

AMYLASE; SODIUM CHLORIDE; STARCH;

ADULT; AGED; ARTICLE; ENZYMOLOGY; FEMALE; HUMAN; MALE; METABOLISM; MIDDLE AGED; MOUTH; PHYSIOLOGY; SALIVA; TASTE; ULTRASTRUCTURE;

ADULT; AGED; ALPHA-AMYLASE; FEMALE; HUMANS; MALE; MIDDLE AGED; MOUTH; SALIVA; SODIUM CHLORIDE; STARCH; TASTE;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 33751294907     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061607n     Document Type: Article

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