[PDF] from docsdrive.comA Kaur, R Bala, B Singh… - American Journal of Food …, 2011 - docsdrive.com ... Of all the ingredients used in baked food products salt is the most essential ingredient and it performs functions in baking and so it is not just a seasoning or flavourenhancer (Gisslen, 2005). That cannot be duplicated by any other ingredients (Niman, 1981). ... Related articles - All 2 versions
F Konrad - US Patent 7,883,724, 2011 - Google Patents ... The flavouring and/or flavourenhancer may be of natural and/or synthetic origin and is selected from a group consist- ing of fruits, such as apple, raspberry, cherry, strawberry, 65 lemon, orange, liquorice, herbs, quinine, caffeine, tannin, or mixtures thereof, in which case the ... Related articles - All 5 versions
M Mitchell, NP Brunton… - European Food Research and …, 2011 - Springer ... A range of com- mercially available salt substitutes and flavourenhancers were subsequently sourced and incorporated into the lowest salt meal at a level of 0.5%. ... Each of these salt substitutes/flavourenhancers was made up as a 30% solution in water. ... Related articles - All 3 versions
A Wong, AP Howes, JR Yates, A Watts… - Phys. Chem. Chem. …, 2011 - xlink.rsc.org ... MSG is known as a flavourenhancer, which has been used for nearly a century to bring out the flavour in foods. Its principal molecular component is an amino acid called L-glutamate, in which carboxylate oxygens are the important functional groups. ... Related articles - All 2 versions
G Alan March - US Patent 20,110,195,988, 2011 - freepatentsonline.com ... 12. The composition of any one of claims 1 to 11, wherein the composition additionally comprises a sweetener, a flavourenhancer, a preservative and/or an antifungal agent. 13. ... A flavourenhancer may also be employed in the formulations of the present invention. ... Cached
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