The Experts below are selected from a list of 201 Experts worldwide ranked by ideXlab platform
Lisa Methven - One of the best experts on this subject based on the ideXlab platform.
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Natural food and beverage Flavour enhancer
Natural Food Additives Ingredients and Flavourings, 2014Co-Authors: Lisa MethvenAbstract:Abstract: Flavour Enhancers are of great importance to the food industry and the consumer in terms of achieving strong, balanced and preferred product Flavour. The understanding and use of Flavour Enhancers can help to avoid excessive use of individual ingredients such as salt or specific character impact Flavours. This chapter first discusses savoury Flavour enhancement through the use of ingredients rich in amino acids and 5′-nucleotides. It then includes the potential role of peptides and Maillard-derived compounds. The role of volatile Flavour compounds in the enhancement of salt and sweet taste is also discussed.
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contributions of non volatile and volatile compounds to the umami taste and overall Flavour of shiitake mushroom extracts and their application as Flavour Enhancers in cooked minced meat
Food Chemistry, 2013Co-Authors: Maria Dermiki, Natalie Phanphensophon, Donald S Mottram, Lisa MethvenAbstract:Aqueous extracts of dried shiitake mushrooms (Lentinus edodes) were prepared as taste and Flavour Enhancers for meat formulations. Effects of time and temperature on the chemical and sensory properties of the extracts were examined. Extracts prepared at 70 °C had significantly higher concentrations (p < 0.001) of the savoury tasting 5′-ribonucleotides than those prepared at 22 °C but increasing the extraction time from 30 to 360 min only increased their recovery slightly (p = 0.053). In contrast, higher temperature extracts had considerably smaller concentrations of the major volatile compounds, such as lenthionine, 1-octen-3-ol, 1,3-dithiethane and dimethyl disulfide, because of loss through volatilisation. A sensory discrimination test showed that the lower temperature extract was perceived to have less umami taste than the higher temperature extract (p = 0.048). Incorporating the 70 °C shiitake extract into minced meat formulations led to significantly higher levels of savoury tasting 5′-ribonucleotides in the cooked meat but no significant difference in umami perception.
Catherine M. Burgess - One of the best experts on this subject based on the ideXlab platform.
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Salt reduction strategies in processed meat products – A review
Trends in Food Science & Technology, 2017Co-Authors: Elena S. Inguglia, Zhihang Zhang, Brijesh K. Tiwari, Joseph P. Kerry, Catherine M. BurgessAbstract:BACKGROUND\nSodium chloride is one of the most widely used additives in the food processing sector. Currently, the daily sodium intake is approximately three times the recommended daily allowance for an adult (in Ireland and UK) and processed meat products contribute to about 20% of the total sodium dietary intake. The dietary concern about salt consumption has encouraged food industries to consider methods for lowering salt use. However, due to the essential functions (Flavour, texture and shelf-life) provided by salt in meat products, the effects of using reduced amounts of salt must be carefully considered. \n\nSCOPE AND APPROACH\nIn this review the numerous approaches for sodium reduction in processed foods are presented, highlighting: the reduction of salt level over time, the use of salt substitutes such as other metallic salts and the use of Flavour Enhancers such as monosodium glutamate or yeast extract. Novel technologies to assist the development of low sodium products, such as high pressure processing and power ultrasound are also introduced. Limitations for each method are discussed, with emphasis on the microbiological implications for the shelf-life stability of low-sodium products. \n\nKEY FINDINGS AND CONCLUSIONS\nMultiple challenges need to be addressed in order to improve the Flavour perception and safety of sodium-reduced products. A combination of multiple tools could give the desired effect; in particular, novel technological treatments such as high hydrostatic pressure and ultrasound technology, seem to be promising to ensure microbiological safety in low-sodium meat products.
Maria Jezewska - One of the best experts on this subject based on the ideXlab platform.
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Effect of Flavour Enhancers on the occurrence of sensory-specific satiety in humans depending on their sex and age.
Polish Journal of Food and Nutrition Sciences, 2020Co-Authors: Grzegorz Galinski, Jan Gawecki, Maria JezewskaAbstract:The study was aimed at determining the effect of Flavour Enhancers on the occurrence of sensory-specific satiety (SSS) phenomenon in young and elderly people of both sexes. Investigations involved a group of 60 subjects (30 young and 30 elderly ones, 15 women and men in each group) who rated the pleasantness of instant products with various sensory properties (pasta with Bolognese sauce, lemon gelatin dessert, fruit semolina) before and after ad libitum consumption of pasta with Bolognese sauce without and with the addition of Flavour Enhancers (sodium monoglutamate, sodium inosinate and a mixture of sodium inosinate and sodium guanylate). A significant effect (p
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effect of Flavour Enhancers on the occurrence of sensory specific satiety in humans depending on their sex and age
Polish Journal of Food and Nutrition Sciences, 2007Co-Authors: Grzegorz Galinski, Jan Gawecki, Maria JezewskaAbstract:The study was aimed at determining the effect of Flavour Enhancers on the occurrence of sensory-specific satiety (SSS) phenomenon in young and elderly people of both sexes. Investigations involved a group of 60 subjects (30 young and 30 elderly ones, 15 women and men in each group) who rated the pleasantness of instant products with various sensory properties (pasta with Bolognese sauce, lemon gelatin dessert, fruit semolina) before and after ad libitum consumption of pasta with Bolognese sauce without and with the addition of Flavour Enhancers (sodium monoglutamate, sodium inosinate and a mixture of sodium inosinate and sodium guanylate). A significant effect (p<0.001) of age on the development of SSS was demonstrated in the study, yet only in the case of young people. The addition of Flavour Enhancers to pasta with Bolognese sauce intensified the occurrence of sensory-specific satiety, however that effect appeared to depend on the sex of the examined and was distinctly higher in women than in men. It was also demonstrated that in the elderly the feeling of satiety occurred at a relatively lower intake of pasta with Bolognese sauce as compared to the young people and the addition of Flavour Enhancers had no significant effect on the content of energy ingested with a meal in both sex groups.
Elena S. Inguglia - One of the best experts on this subject based on the ideXlab platform.
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Salt reduction strategies in processed meat products – A review
Trends in Food Science & Technology, 2017Co-Authors: Elena S. Inguglia, Zhihang Zhang, Brijesh K. Tiwari, Joseph P. Kerry, Catherine M. BurgessAbstract:BACKGROUND\nSodium chloride is one of the most widely used additives in the food processing sector. Currently, the daily sodium intake is approximately three times the recommended daily allowance for an adult (in Ireland and UK) and processed meat products contribute to about 20% of the total sodium dietary intake. The dietary concern about salt consumption has encouraged food industries to consider methods for lowering salt use. However, due to the essential functions (Flavour, texture and shelf-life) provided by salt in meat products, the effects of using reduced amounts of salt must be carefully considered. \n\nSCOPE AND APPROACH\nIn this review the numerous approaches for sodium reduction in processed foods are presented, highlighting: the reduction of salt level over time, the use of salt substitutes such as other metallic salts and the use of Flavour Enhancers such as monosodium glutamate or yeast extract. Novel technologies to assist the development of low sodium products, such as high pressure processing and power ultrasound are also introduced. Limitations for each method are discussed, with emphasis on the microbiological implications for the shelf-life stability of low-sodium products. \n\nKEY FINDINGS AND CONCLUSIONS\nMultiple challenges need to be addressed in order to improve the Flavour perception and safety of sodium-reduced products. A combination of multiple tools could give the desired effect; in particular, novel technological treatments such as high hydrostatic pressure and ultrasound technology, seem to be promising to ensure microbiological safety in low-sodium meat products.
Maria Dermiki - One of the best experts on this subject based on the ideXlab platform.
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contributions of non volatile and volatile compounds to the umami taste and overall Flavour of shiitake mushroom extracts and their application as Flavour Enhancers in cooked minced meat
Food Chemistry, 2013Co-Authors: Maria Dermiki, Natalie Phanphensophon, Donald S Mottram, Lisa MethvenAbstract:Aqueous extracts of dried shiitake mushrooms (Lentinus edodes) were prepared as taste and Flavour Enhancers for meat formulations. Effects of time and temperature on the chemical and sensory properties of the extracts were examined. Extracts prepared at 70 °C had significantly higher concentrations (p < 0.001) of the savoury tasting 5′-ribonucleotides than those prepared at 22 °C but increasing the extraction time from 30 to 360 min only increased their recovery slightly (p = 0.053). In contrast, higher temperature extracts had considerably smaller concentrations of the major volatile compounds, such as lenthionine, 1-octen-3-ol, 1,3-dithiethane and dimethyl disulfide, because of loss through volatilisation. A sensory discrimination test showed that the lower temperature extract was perceived to have less umami taste than the higher temperature extract (p = 0.048). Incorporating the 70 °C shiitake extract into minced meat formulations led to significantly higher levels of savoury tasting 5′-ribonucleotides in the cooked meat but no significant difference in umami perception.