|
|
|
|
|
Caroline Marques, Amália Reis, Cristiane Moura, Fátima Soares Bonadimann, Marina Leite Mitterer-Daltoé
Pág. e30838
The fifth basic taste called ?umami? was recently recognized by studies related to monosodium glutamate (MSG), and this has attracted attention for enhancing the flavor of foods and because it contains only one-third the sodium of table salt, being...
ver más
|
|
|
|
|
|
|
|
|
|
|
Caroline Marques, Amália Reis, Cristiane Moura, Fátima Soares Bonadimann, Marina Leite Mitterer-Daltoé (Author)
Pág. e30838
The fifth basic taste called ?umami? was recently recognized by studies related to monosodium glutamate (MSG), and this has attracted attention for enhancing the flavor of foods and because it contains only one-third the sodium of table salt, being...
ver más
|
|
|
|
|
|
|
|
|
|
|
Amélia P. Marinho-Reis, Cristiana Costa, Fernando Rocha, Mark Cave, Joanna Wragg, Teresa Valente, Amália Sequeira-Braga and Yves Noack
The main objectives of the present study were to (i) investigate the effects of mineralogy and solid-phase distribution on element bioaccessibility and (ii) perform a risk assessment to calculate the risks to human health via the ingestion pathway. Multi...
ver más
|
|
|
|
|
|