Analytical and sensory studies on the release of sodium from wheat bread crumb

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 26, 2013, Pages 6485-6494

  Pflaum, Tabea ^a   Konitzer, Katharina ^a,b   Hofmann, Thomas ^b   Koehler, Peter ^a,c  

^a Hans Dieter Belitz Institute for Cereal Grain Research   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^c DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

mastication simulator; salt taste; sodium binding capacity; sodium reduction; wheat bread; wheat proteins

Indexed keywords

ACIDIC AMINO ACIDS; BUFFER SOLUTIONS; IONIC INTERACTION; SODIUM BINDING; SODIUM REDUCTIONS; ULTRA-PURE WATER; WHEAT BREADS; WHEAT PROTEINS;

AMINO ACIDS; MASTICATION; METAL IONS; PROTEINS;

FOOD PRODUCTS;

ARTICLE; BIOLOGICAL MODEL; BREAD; CHEMISTRY; GERMANY; HUMAN; MASTICATION; PLANT SEED; SENSATION; SODIUM INTAKE; SODIUM RESTRICTION; SOLUBILITY; WHEAT;

BREAD; DIET, SODIUM-RESTRICTED; GERMANY; HUMANS; MASTICATION; MODELS, BIOLOGICAL; SEEDS; SENSATION; SODIUM, DIETARY; SOLUBILITY; TRITICUM;

TRITICUM AESTIVUM;

EID: 84879769284     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4012906     Document Type: Article

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