The consumers' demand for clean-label food products, lead to the replacement of
conventional additives and redesign of the production methods in order to adopt green …

Sodium is one of the essential additives in meat processing, but excessive sodium intake
may increase risk of hypertension and cardiovascular disease. However, reducing salt …

Health concerns related to the intake of salt have encouraged the investigation into sodium
reduction by examining the taste-taste interaction between the perception of saltiness and …

Reducing sodium intake without decreasing saltiness perception remains an important
target in the food industry. This study developed an effective protocol for evaluating the …

The impact of salt reduction and addition of Umami Ingredient, obtained from shiitake stipes,
on the physicochemical and technological properties of beef burgers was evaluated. Seven …

Umami-taste loss and unpleasant odor are the restrictive factors of consumer acceptance of
mushrooms (Flammulina velutipes). Pre-and postharvest 1-methylcyclopropene (1-MCP) …

Umami and aroma are important flavor qualities of edible mushrooms, and packaging can
maintain or improve the flavor during storage. This study explored the effects of light-proof …

Umami is essential in food which has garnered attention due to its potential benefits, mainly
produced by umami amino acids, nucleotides and peptides. Expanding the mechanism …

This study investigated consumers' perception of labels of burgers with sodium reduction
and/or addition of mushroom flavor enhancer. Six visual stimuli were created using a …

With consumers increasingly understanding the relationship between food and health, there
is a chance to develop healthier snacks. In this sense, the incorporation of vegetable raw …