Impact of calcium on salivary α-amylase activity, starch paste apparent viscosity, and thickness perception

Chemosensory Perception

Volumn 4, Issue 3, 2011, Pages 116-122

  Morris, Cecile ^a,b   Fichtel, Susanne L ^a   Taylor, Andrew J ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b SHEFFIELD HALLAM UNIVERSITY   (United Kingdom)

Author keywords

Amylase; Calcium; Starch; Thickness perception; Viscosity

Indexed keywords

ALPHA AMYLASE SALIVA ISOENZYME; CALCIUM; STARCH;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DISCRIMINATIVE STIMULUS; ENZYMATIC DEGRADATION; ENZYME ACTIVITY; ENZYME DENATURATION; FOOD TEXTURE; HEAT TREATMENT; HUMAN; PASTE; PERCEPTIVE DISCRIMINATION; PRIORITY JOURNAL; SALIVA ANALYSIS; SALIVA LEVEL; SENSORY ANALYSIS; THICKNESS; VISCOSITY;

EID: 80755139569     PISSN: 19365802     EISSN: 19365810     Source Type: Journal    
DOI: 10.1007/s12078-011-9091-7     Document Type: Article

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