While there has long been public concern over the use of artificial/synthetic food colors, it
should be remembered that food and drink products (eg, red wine) have been purposefully …

This narrative historical review examines the wide range of approaches that has been
trialled/suggested in order to reduce the consumption of salt. While sodium is an essential …

Vegetables contain important bioactive substances which have unique tastes and aromas
and provide beneficial effects to human health. In this study, multiflavor blended soy sauce …

Mounting evidence demonstrates that people make surprisingly consistent associations
between auditory attributes and a number of the commonly-agreed basic tastes. However …

Purpose Here the authors investigate the effects of a visual color cue (brown color) on
saltiness expectations, emotional responses and purchase intention of commercial soy …

Health concerns related to excessive salt consumption have increased the demand for foods
with reduced salt content. However, it is a challenge to perform low salt fermentation of high …

Olfactory dysfunction (impaired sense of smell) impacts flavour perception and subsequent
appetite, potentially leading to malnutrition and affective changes. This tends to develop …

Broad bean paste (BBP) is a traditional fermented soy food, and its high salt content not only
prolongs the fermentation time but also threatens human health. In this study, three BBP …

Soy whey wastewater generated from tofu production contains rich nutrients but has a very
short shelf‐life. In this study, salt‐added soy whey was used as the liquid substrate instead …

Thiamine (vitamin B 1) deficiency remains a concern in many low-and middle-income
countries, including Cambodia. Fortification of salt is considered a low-cost, sustainable …