This paper questions whether manufacturers can utilize visual packaging cues, in particular colours and shapes, to communicate the intrinsic attributes of cheeses. While the existence of crossmodal correspondences between packaging shapes and tastes have been demonstrated in previous food studies,...

Many behavioral studies and histological analyses of the sense of taste have been conducted in chickens, as it plays an important role in the ingestion of feed. In recent years, various taste receptors have been analyzed, and the functions of fatty acids, umami, and bitter taste receptors in...

Controversy and misunderstanding surround the role of feeding specialization in taste receptor loss in vertebrates. We refined and tested the hypothesis that this loss is caused by feeding specializations. Specifically, feeding specializations were proposed to trigger time-dependent process of...

Papaya milk, a mixture of papaya pulp and dairy milk, is one of the most popular beverages in Taiwan. However, the enzymes present in papaya can cause accumulation of hydrophobic amino acids, resulting in a bitter taste of papaya milk. Thus, it is important to select papaya cultivars without the...

Rasmalai is a tradional chhana based dairy dessert. The present investigation was carried out to study the changes occur during storage of dietetic herbal Rasmalai. Sensorial quality of dietary fiber enriched dietetic herbal Rasmalai was analyzed at ambient(32±1°C) and refrigerated storage (5±1°C). ...

This study aimed to characterize the substrate affinity and catalytic efficiency of bovine milk γ-glutamyltransferase (BoGGT) towards different donors and acceptors by comparing it with a reference (Bacillus amyloliquefaciens, BaGGT). Quantitation of γ-glutamyl peptides and free amino acids was...

For rare sugars to be used in fermented foods, their effect on microorganisms used in soy sauce brewing must first be determined. Here, when soy sauce-brewing microorganisms were cultured with a mixture of four rare sugars (D-allulose, D-allose, D-tagatose, and D-sorbose) with D-glucose, growth was ...

An aminopeptidase was purified from Proteax, a food-grade commercial enzyme reagent derived from Aspergillus oryzae that showed the highest debittering effect on casein hydrolysates among nine such reagents, and its enzymatic characteristics and debittering activities were investigated. Treatment...

In recent decades, meat consumption patterns have been changing. This study investigates the main drivers of white and red meat consumption in crisis regions based on microeconomic theory, hegemonic masculinity theory, meat paradox theory, and nutrition transition theory. A quantitative...

Rice milk beer was developed by two-stage fermentation of rice, milk and malt with lactic acid bacteria and yeast in the paper. The sensory score was used as the evaluation index to optimize the saccharification of rice by single factor and the processing technology and product formula of rice milk ...