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https://www.readbyqxmd.com/read/28649458/physico-chemical-rheological-and-antioxidant-properties-of-sweet-chestnut-castanea-sativa-mill-as-affected-by-pan-and-microwave-roasting
#1
Idrees Ahmed Wani, Humaira Hamid, Afshan Mumtaz Hamdani, Adil Gani, Bilal Ahmad Ashwar
Sweet chestnut (Castanea sativa Mill.) belongs to the family Fagaceae and sub family Castaneoideae. Bioactive components such as tannins are present in sweet chestnut in high proportion giving astringent bitter taste and reducing their palatability. Roasting reduces the anti-nutritional factors in chestnut. This study was conducted to compare the effects of pan and microwave roasting on physicochemical, functional, rheological and antioxidant properties of sweet chestnut. Antioxidant activity was determined using DPPH inhibition activity, reducing power, and total phenolic content...
July 2017: Journal of Advanced Research
https://www.readbyqxmd.com/read/28646247/sucrose-octaacetate-chemical-kinetics-and-shelf-lives-at-various-formulation-phs
#2
Shalini Gaddam, William C Stagner
Developing pediatric friendly dosage forms is a high priority worldwide. Sucrose octaacetate (SOA) has been recommended for use as a surrogate for bitter tasting active pharmaceutical ingredients. Even though SOA has found a number of human use applications and has been employed for decades, there are no rigorous chemical kinetic studies reported. A recently reported SOA stability-indicating method was used to perform SOA chemical kinetic and stability studies. As part of the chemical kinetic study, reaction order, activation energies, extrapolated rate constants, pH-rate profiles at 4 and 25°C, and estimated shelf lives at 4 and 25°C at different buffer pHs are provided...
June 23, 2017: AAPS PharmSciTech
https://www.readbyqxmd.com/read/28631806/increasing-oil-concentration-affects-consumer-perception-and-physical-properties-of-mayonnaise-type-spreads-containing-kcl
#3
Damir Dennis Torrico, Witoon Prinyawiwatkul
Reducing sodium intakes remains a global challenge for the food industry. KCl is a potential salt substitute but imparts bitterness when used at high concentrations. Little is known about how oil concentrations (OC) affect consumers' perception of saltiness and bitterness in emulsion products such as mayonnaise containing KCl. We evaluated consumers' perception and physical properties of mayonnaise-type spreads at various oil and tastant (NaCl or KCl) concentrations. Consumers (N = 306) evaluated saltiness, bitterness, overall taste liking (OTL) and purchase intent (PI)...
June 20, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28605941/application-and-possible-benefits-of-high-hydrostatic-pressure-or-high-pressure-homogenization-on-beer-processing-a-review
#4
Lígia Mr Santos, Fabiano A Oliveira, Elisa Hr Ferreira, Amauri Rosenthal
Beer is the most consumed beverage in the world, especially in countries such as USA, China and Brazil.It is an alcoholic beverage made from malted cereals, and the barley malt is the main ingredient, added with water, hops and yeast. High-pressure processing is a non-traditional method to preserve food and beverages. This technology has become more interesting compared to heat pasteurization, due to the minimal changes it brings to the original nutritional and sensory characteristics of the product, and it comprises two processes: high hydrostatic pressure, which is the most industrially used process, and high-pressure homogenization...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28596931/a-systematic-review-of-methods-for-increasing-vegetable-consumption-in-early-childhood
#5
REVIEW
Clare E Holley, Claire Farrow, Emma Haycraft
PURPOSE OF REVIEW: This study aims to synthesise the body of research investigating methods for increasing vegetable consumption in 2- to 5-year-old children, while offering advice for practitioners. RECENT FINDINGS: Repeated exposure is a well-supported method for increasing vegetable consumption in early childhood and may be enhanced with the inclusion of non-food rewards to incentivise tasting. Peer models appear particularly effective for increasing 2-5-year-olds' vegetable consumption...
2017: Current Nutrition Reports
https://www.readbyqxmd.com/read/28587069/taste-perception-of-sweet-sour-salty-bitter-and-umami-and-changes-due-to-l-arginine-supplementation-as-a-function-of-genetic-ability-to-taste-6-n-propylthiouracil
#6
Melania Melis, Iole Tomassini Barbarossa
Behavioral reaction to different taste qualities affects nutritional status and health. 6-n-Propylthiouracil (PROP) tasting has been reported to be a marker of variation in taste perception, food preferences, and eating behavior, but results have been inconsistent. We showed that l-Arg can enhance the bitterness intensity of PROP, whilst others have demonstrated a suppression of the bitterness of quinine. Here, we analyze the taste perception of sweet, sour, salty, bitter, and umami and the modifications caused by l-Arg supplementation, as a function of PROP-taster status...
May 25, 2017: Nutrients
https://www.readbyqxmd.com/read/28583179/comparison-between-the-effects-of-potassium-phosphite-and-chitosan-on-changes-in-the-concentration-of-cucurbitacin-e-and-on-antibacterial-property-of-cucumis-sativus
#7
Moazzameh Ramezani, Fatemeh Rahmani, Ali Dehestani
BACKGROUND: Cucurbitacins are mostly found in the members of the family Cucurbitaceae and are responsible for the bitter taste of cucumber. Pharmacological activities such as anti-bacterial and anti-tumor effects have been attributed to these structurally divers triterpens. The aim of this study was to investigate the effect of potassium phosphite (KPhi) and chitosan on Cucurbitacin E (CuE) concentration in different tissues of Cucumis sativus. The antibacterial effect of plant ethanolic extracts was also examined against E...
June 5, 2017: BMC Complementary and Alternative Medicine
https://www.readbyqxmd.com/read/28579930/protodioscin-isolated-from-the-rhizome-of-dioscorea-tokoro-collected-in-northern-japan-is-the-major-antiproliferative-compound-to-hl-60-%C3%A2-leukemic-cells
#8
Manami Oyama, Tetsuo Tokiwano, Satoru Kawaii, Yasunori Yoshida, Kouichi Mizuno, Keimei Oh, Yuko Yoshizawa
BACKGROUND: The rhizome of Oni-dokoro (a wild yam, Dioscorea tokoro) has extremely bitter taste and is not generally regarded edible;, however, in northern part of Japan, such as Iwate and a part of Aomori, it is used as health promoting food. To clarify the reason, we examined the biologically active compounds in the rhizome collected at Iwate and compared them from the other area in literature. METHODS: The acetonitrile extract from northern part of Japan was purified by bioassay-guided separation using antiproliferative activity to human leukemia HL-60 cell, and protodioscin (PD) was isolated and identified by instrumental analyses as the major active compound...
June 2017: Current Bioactive Compounds
https://www.readbyqxmd.com/read/28579910/influence-of-biological-experiential-and-psychological-factors-in-wine-preference-segmentation
#9
Gary J Pickering, John E Hayes
BACKGROUND AND AIMS: We sought to determine the influence of selected biological, experiential and psychological variables on self-reported liking and consumption of wine in a sample of 329 Ontario wine consumers. METHODS AND RESULTS: Cluster analysis revealed three distinct groups, representing plausible market segments: wine lovers; dry table wine likers/sweet dislikers; and sweet wine likers/fortified dislikers. These groups differ in level of wine expertise, wine adventurousness, alcohol intake, bitterness from 6-n-propylthiouracil (PROP), and several demographic variables...
June 2017: Australian Journal of Grape and Wine Research
https://www.readbyqxmd.com/read/28578042/visual-attention-to-food-cues-is-differentially-modulated-by-gustatory-hedonic-and-post-ingestive-attributes
#10
David Garcia-Burgos, Junpeng Lao, Simone Munsch, Roberto Caldara
Although attentional biases towards food cues may play a critical role in food choices and eating behaviours, it remains largely unexplored which specific food attribute governs visual attentional deployment. The allocation of visual attention might be modulated by anticipatory postingestive consequences, from taste sensations derived from eating itself, or both. Therefore, in order to obtain a comprehensive understanding of the attentional mechanisms involved in the processing of food-related cues, we recorded the eye movements to five categories of well-standardised pictures: neutral non-food, high-calorie, good taste, distaste and dangerous food...
July 2017: Food Research International
https://www.readbyqxmd.com/read/28560529/desire-for-core-tastes-decreases-after-sleeve-gastrectomy-a-single-center-longitudinal-observational-study-with-6-month-follow-up
#11
Daniel Gero, Fadia Dib, Lara Ribeiro-Parenti, Konstantinos Arapis, Denis Chosidow, Jean-Pierre Marmuse
INTRODUCTION: Laparoscopic sleeve gastrectomy (LSG) modifies gastrointestinal substances that control hunger and satiation via the brain-gut axis. A potential mechanism implicated in weight loss is the shift in food preferences. Our aim was to assess changes in taste preferences and their relationship to weight loss. METHODS: This is a prospective longitudinal observational study in 100 consecutive LSG patients. Questionnaire with photographs of tastes was administered before surgery, at postoperative (PO) day 6 and PO month 6...
May 30, 2017: Obesity Surgery
https://www.readbyqxmd.com/read/28559440/bitter-taste-receptors-as-targets-for-tocolytics-in-preterm-labor-therapy
#12
Kaizhi Zheng, Ping Lu, Ellen Delpapa, Karl Bellve, Ruitang Deng, Jennifer C Condon, Kevin Fogarty, Lawrence M Lifshitz, Tiffany A Moore Simas, Fangxiong Shi, Ronghua ZhuGe
Preterm birth (PTB) is the leading cause of neonatal mortality and morbidity, with few prevention and treatment options. Uterine contraction is a central feature of PTB, so gaining new insights into the mechanisms of this contraction and consequently identifying novel targets for tocolytics are essential for more successful management of PTB. Here we report that myometrial cells from human and mouse express bitter taste receptors (TAS2Rs) and their canonical signaling components (i.e., G-protein gustducin and phospholipase C β2)...
May 30, 2017: FASEB Journal: Official Publication of the Federation of American Societies for Experimental Biology
https://www.readbyqxmd.com/read/28552880/genotyping-analysis-of-bitter-taste-receptor-genes-tas2r38-and-tas2r46-in-japanese-patients-with-gastrointestinal-cancers
#13
Michiko Yamaki, Hiroki Saito, Kunio Isono, Tomoko Goto, Hitoshi Shirakawa, Noriaki Shoji, Shizuko Satoh-Kuriwada, Takashi Sasano, Ryo Okada, Katsuyoshi Kudoh, Fuyuhiko Motoi, Michiaki Unno, Michio Komai
Type-2 bitter-taste receptors (TAS2Rs) are important for the evaluation of food quality and the nutritional control in animals. Mutations in some TAS2Rs including TAS2R38 are known to increase susceptibility to various diseases. However, the involvement of TAS2Rs in cancers has not been well understood. We conducted a pilot study by genotyping two TAS2R genes, TAS2R38 and TAS2R46, in Japanese cancer patients diagnosed with the following types of cancer: biliary tract cancer, hepatocellular carcinoma, pancreatic cancer, colorectal cancer and gastric cancer...
2017: Journal of Nutritional Science and Vitaminology
https://www.readbyqxmd.com/read/28551189/reformulating-minas-frescal-cheese-using-consumers-perceptions-insights-from-intensity-scales-and-check-all-that-apply-questionnaires
#14
E W Oliveira, E A Esmerino, B Thomas Carr, L P F Pinto, H L A Silva, T C Pimentel, H M A Bolini, A G Cruz, M Q Freitas
We evaluated the performance of check-all-that-apply (CATA) questions and intensity scales to describe Minas Frescal cheese and its reformulation based on consumers' perceptions. Ten commercial samples with different formulations (full-fat, low-fat, or low-lactose) were evaluated by 200 consumers divided equally into 2 groups: 1 evaluated samples and described their ideal cheese using intensity scales and 1 did the same using CATA questions. Both methodologies provided similar information about the sensory characteristics of the Minas Frescal cheeses, the description of the ideal product, and directions for product reformulation...
May 24, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28544530/denatonium-induced-sinonasal-bacterial-killing-may-play-a-role-in-chronic-rhinosinusitis-outcomes
#15
Ryan M Carey, Alan D Workman, Kyle M Hatten, Adam P Siebert, Steven G Brooks, Bei Chen, Nithin D Adappa, James N Palmer, David W Kennedy, Robert J Lee, Noam A Cohen
BACKGROUND: Sinonasal bitter taste receptors (T2Rs) contribute to upper airway innate immunity and correlate with chronic rhinosinusitis (CRS) clinical outcomes. A subset of T2Rs expressed on sinonasal solitary chemosensory cells (SCCs) are activated by denatonium, resulting in a calcium-mediated secretion of bactericidal antimicrobial peptides (AMPs) in neighboring ciliated epithelial cells. We hypothesized that there is patient variability in the amount of bacterial killing induced by different concentrations of denatonium and that the differences correlate with CRS clinical outcomes...
May 23, 2017: International Forum of Allergy & Rhinology
https://www.readbyqxmd.com/read/28543033/cereal-bars-produced-with-banana-peel-flour-evaluation-of-acceptability-and-sensory-profile
#16
Vania Silva Carvalho, Ana Carolina Conti-Silva
BACKGROUND: A Mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory profile of products identified as having high acceptability. RESULTS: Regions of greater response for acceptability of the cereal bars, which are dependent on the three investigated components, were found. Although having good acceptability, sensory profiles of cereal bars were different...
May 25, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28530574/sensory-profile-of-ethyl-%C3%AE-d-glucopyranoside-and-its-contribution-to-quality-of-sea-buckthorn-hippopha%C3%A3-rhamnoides-l
#17
Xueying Ma, Oskar Laaksonen, Jari Heinonen, Tuomo Sainio, Heikki Kallio, Baoru Yang
The contribution of ethyl β-d-glucopyranoside (EG) to sensory profile of sea buckthorn (Hippophaë rhamnoides ssp. rhamnoides) was studied. The content of natural existing EG varied between 0.6 and 19.8g/L in the sea buckthorn studied. The taste threshold of pure EG was estimated in water solution as 1.1±1.3g/L, and the suprathreshold aqueous EG solution (5.0g/L) was perceived mainly as bitter. In aqueous sugar-acid mixtures, acids were the major contributors to sourness and astringency, whereas the added EG or sugars showed little impact on the overall sensory profile...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28530573/identification-of-a-key-umami-active-fraction-in-modernized-korean-soy-sauce-and-the-impact-thereof-on-bitter-masking
#18
Yiseul Kim, Eun-Young Kim, Hee Jin Son, Jai-Jung Lee, Yong-Ho Choi, Mee-Ra Rhyu
Food protein hydrolysates created by natural fermentation have been used for centuries as food flavorings. The aim of this study was to define the key umami-active fraction of modernized Korean soy sauce (mJGN) and the impact thereof on bitter-masking of human sensory and bitter-taste receptor-expressing cells. We found strong correlations between taste profiles of mJGN and a contained fraction (F05). The latter contained compounds of less than 500Da, and elicits a distinct umami taste. Both free amino acids and Glu-enriched oligopeptides are suggested to be crucial in terms of the effects of F05 on taste...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28525714/characterization-of-bitter-compounds-via-modulation-of-proton-secretion-in-human-gastric-parietal-cells-in-culture
#19
Kathrin I Liszt, Joachim Hans, Jakob P Ley, Elke Köck, Veronika Somoza
Humans perceive bitterness via around 25 different bitter receptors. Therefore, the identification of antagonists remains a complex challenge. We previously demonstrated several bitter tasting compounds such as caffeine to induce acid secretion in the stomach and in a human gastric tumor cell line (HGT-1). Here, the results of a fluorescent-based in vitro assay using HGT-1 cells and a human sensory panel testing nine selected potential bitter modulators with or without the bitter compounds caffeine or theobromine, were compared...
May 19, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28521994/double-coated-enrofloxacin-microparticles-with-chitosan-and-alginate-preparation-characterization-and-taste-masking-effect-study
#20
Mengxi Liu, Daiping Yin, Hualin Fu, Fengying Deng, Guangneng Peng, Gang Shu, Zhixiang Yuan, Fei Shi, Juchun Lin, Ling Zhao, Lizi Yin, Guoqing Fan
Enrofloxacin (ENRO) is widely used as an antimicrobial drug for treatment of uncomplicated and complicated infections in veterinary medicine. Its bitter taste limits its clinical applications in veterinary. To mask the bitter taste of this drug, double-coated taste-masking microparticles of ENRO (DTME) were prepared through stearic acid solid dispersion and chitosan-alginate microparticle coating technologies. The taste-masking effect was evaluated by pig feeding experiment. Results showed that DTME exhibited a spherical-like shape (170490μm)...
August 15, 2017: Carbohydrate Polymers
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