Flavor-Enhancing Properties of Mushrooms in Meat-Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms

Journal of Food Science

Volumn 79, Issue 9, 2014, Pages S1795-S1804

  Myrdal Miller, A ^a   Mills, K ^a   Wong, T ^a   Drescher, G ^a   Lee, S M ^b   Sirimuangmoon, C ^b   Schaefer, S ^b   Langstaff, S ^c   Minor, B ^a,d   Guinard, J X ^b  

^a The Culinary Inst of America at Greystone   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c Applied Sensory   (United States)

^d Mushroom Council   (United States)

Author keywords

Culinary; Flavor profile; Mushrooms; Sodium reduction; Umami

Indexed keywords

AGARICUS BISPORUS; ALLIUM CEPA; ALLIUM SATIVUM; BASIDIOMYCOTA;

FLAVORING AGENT; SALT INTAKE; SODIUM;

AGARICALES; ANIMAL; BOVINE; CHEMISTRY; COOKING; FEMALE; HUMAN; MALE; MEAT; METABOLISM; ONION; SALT INTAKE; TASTE;

AGARICALES; ANIMALS; CATTLE; COOKING; FEMALE; FLAVORING AGENTS; HUMANS; MALE; MEAT; ONIONS; SODIUM; SODIUM CHLORIDE, DIETARY; TASTE;

EID: 84921977693     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12549     Document Type: Article

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