Edible insects have been touted as a sustainable food of the future, but for Western
consumers, the concept of entomophagy is largely unfamiliar and often disgusting. This …

Sodium chloride (NaCl) has a significant role in food's texture, shelf life, and flavour. The
increasing consumption of foods with high amounts of NaCl leads to life-threatening …

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 …

As a sustainable alternative to livestock consumption, insect protein has applications
beyond meat substitution. However, strategies to normalise entomophagy in the United …

The purpose of this study was to screen and verify salt-enhancing peptides that can
effectively reduce sodium consumption from Largemouth bass myosin through virtual …

With increasing demand for ready-to-eat (RTE) fresh vegetables, it is important to
understand how visual information cues, both intrinsic and extrinsic, affect consumer …

The objective of our study was to analyze and identify enzymatic peptides from straw
mushrooms that can enhance salty taste with the aim of develo** saltiness enhancement …

This study investigated effects of the high molecular-weight (800 kDa) chitosan coating on
quality and shelf life of channel catfish (Ictalurus punctatus) fillets stored at 4° C. Distilled …

Douchi is a traditional fermented soya bean product that is popular for its smelled saltiness
and unique flavor. In order to look for the relationship between smelled saltiness of volatiles …

The health concerns associated with high dietary sodium and the quest for a sensory
experience have prompted the need for new strategies that can reduce the salt content of …