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Relevant bibliographies by topics / Taste. Salt. Taste

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Academic literature on the topic 'Taste. Salt. Taste'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Taste. Salt. Taste"

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Rhyu, Mee-Ra, Ah-Young Song, Eun-Young Kim, et al. "Kokumi Taste Active Peptides Modulate Salt and Umami Taste." Nutrients 12, no. 4 (2020): 1198. http://dx.doi.org/10.3390/nu12041198.

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Kokumi taste substances exemplified by γ-glutamyl peptides and Maillard Peptides modulate salt and umami tastes. However, the underlying mechanism for their action has not been delineated. Here, we investigated the effects of a kokumi taste active and inactive peptide fraction (500–10,000 Da) isolated from mature (FIIm) and immature (FIIim) Ganjang, a typical Korean soy sauce, on salt and umami taste responses in humans and rodents. Only FIIm (0.1–1.0%) produced a biphasic effect in rat chorda tympani (CT) taste nerve responses to lingual stimulation with 100 mM NaCl + 5 μM benzamil, a specifi

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O'Doherty, J., E. T. Rolls, S. Francis, R. Bowtell, and F. McGlone. "Representation of Pleasant and Aversive Taste in the Human Brain." Journal of Neurophysiology 85, no. 3 (2001): 1315–21. http://dx.doi.org/10.1152/jn.2001.85.3.1315.

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In this study, the representation of taste in the orbitofrontal cortex was investigated to determine whether or not a pleasant and an aversive taste have distinct or overlapping representations in this region. The pleasant stimulus used was sweet taste (1 M glucose), and the unpleasant stimulus was salt taste (0.1 M NaCl). We used an on/off block design in a 3T fMRI scanner with a tasteless solution delivered in the offperiod to control for somatosensory or swallowing-related effects. It was found that parts of the orbitofrontal cortex were activated ( P < 0.005 corrected) by glucose (in 6/

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Mahmoud, Fade A., Aynur Aktas, Declan Walsh, and Barbara Hullihen. "A Pilot Study of Taste Changes Among Hospice Inpatients With Advanced Cancer." American Journal of Hospice and Palliative Medicine® 28, no. 7 (2011): 487–92. http://dx.doi.org/10.1177/1049909111402187.

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Identification of taste abnormalities can help understand difficulties in nutrition. We evaluated 15 hospice inpatients with advanced cancer for subjective taste changes. The majority had both subjective and objective taste changes. Most thought all food was tasteless followed by loss of sweet sensation and meat aversion. About half of the participants exhibited anorexia and weight loss with decreased energy intake. Both detection and recognition thresholds for these basic tastes were abnormal for the majority of participants. Reduced sensitivity for sweet and salt taste and altered perception

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Gervis, Julie E., Kenneth K. H. Chui, Jiantao Ma, et al. "Data-Driven Clustering Approach to Derive Taste Perception Profiles from Sweet, Salt, Sour, Bitter, and Umami Perception Scores: An Illustration among Older Adults with Metabolic Syndrome." Journal of Nutrition 151, no. 9 (2021): 2843–51. http://dx.doi.org/10.1093/jn/nxab160.

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ABSTRACT Background Current approaches to studying relations between taste perception and diet quality typically consider each taste—sweet, salt, sour, bitter, umami—separately or aggregately, as total taste scores. Consistent with studying dietary patterns rather than single foods or total energy, an additional approach may be to study all 5 tastes collectively as “taste perception profiles.” Objective We developed a data-driven clustering approach to derive taste perception profiles from taste perception scores and examined whether profiles outperformed total taste scores for capturing indiv

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Chen, Hung-Wei, Yi-Mu Lee, and Shen-Li Chen. "The Taste Sensors with Conductivity Measurement." Open Materials Science Journal 10, no. 1 (2016): 37–43. http://dx.doi.org/10.2174/1874088x01610010037.

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There are many types of electrical signal that can be sensed from liquid solution. Among them conductivity signal is more suitable than voltage signal for the study of liquid. Thus, we choose conductivity as the target sense signal for the study of taste sensors. We developed a chemical sensors array with seven chemical sensors. There are two groups in the designed sensors. The first group is mainly made by the material of conductive polymer, the second group is made by the material of bio-mimic. A statistical method call “Principal Component Analysis” (PCA) is used to process the job of class

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Shahbandi, Ashkan, Ezen Choo, and Robin Dando. "Receptor Regulation in Taste: Can Diet Influence How We Perceive Foods?" J 1, no. 1 (2018): 106–15. http://dx.doi.org/10.3390/j1010011.

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Taste buds are the dedicated sensory end organs of taste, comprising a complex and evolving profile of signaling elements. The sensation and ultimate perception of taste depends on the expression of a diverse array of receptors and channels that sense their respective tastes. Receptor regulation is a recognized and well-studied phenomenon in many systems, observed in opioid addiction, insulin resistance and caffeine tolerance. Results from human sensory studies suggest that receptor sensitivity or expression level may decrease after chronic exposure to respective tastants through diet. We revi

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Puri, Sonali, and Youngseok Lee. "Salt Sensation and Regulation." Metabolites 11, no. 3 (2021): 175. http://dx.doi.org/10.3390/metabo11030175.

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Taste sensation and regulation are highly conserved in insects and mammals. Research conducted over recent decades has yielded major advances in our understanding of the molecular mechanisms underlying the taste sensors for a variety of taste sensations and the processes underlying regulation of ingestion depending on our internal state. Salt (NaCl) is an essential ingested nutrient. The regulation of internal sodium concentrations for physiological processes, including neuronal activity, fluid volume, acid–base balance, and muscle contraction, are extremely important issues in animal health.

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Gervis, Julie, Kenneth Chui, Oscar Coltell, Dolores Corella, and Alice Lichtenstein. "Taste Perception Profiles and Adiposity in Older Adults with Metabolic Syndrome – PREDIMED-Plus." Current Developments in Nutrition 4, Supplement_2 (2020): 1635. http://dx.doi.org/10.1093/cdn/nzaa063_033.

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Abstract Objectives In humans, perception for each taste (sweet, salt, sour, bitter and umami) has been independently related to food preferences and intake. Yet, the collective influence of perception of all 5 tastes on diet and cardiometabolic health remains unexplored. Therefore, our objective was to investigate the relations between a collective measure of taste perception – “taste perception profiles” – and adiposity. Methods We analyzed baseline data of 367 older adults (55–75 years; 55% female) with metabolic syndrome (MetS) participating in the PREDIMED-Plus Valencia trial. Taste perce

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Lindemann, B. "Taste reception." Physiological Reviews 76, no. 3 (1996): 719–66. http://dx.doi.org/10.1152/physrev.1996.76.3.719.

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Recent research on cellular mechanisms of peripheral taste has defined transduction pathways involving membrane receptors, G proteins, second messengers, and ion channels. Receptors for organic tastants received much attention, because they provide the specificity of a response. Their future cloning will constitute a major advance. Taste transduction typically utilizes two or more pathways in parallel. For instance, sweet-sensitive taste cells of the rat appear to respond to sucrose with activation of adenylyl cyclase, followed by adenosine 3',5'-cyclic monophosphate (cAMP)-dependent membrane

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Thejaswi, D., Sukriti Kunwar, and Biya Mathew. "Contribution of Different Tastes on 100 mL Water Swallow Test." International Journal of Phonosurgery & Laryngology 6, no. 1 (2016): 27–31. http://dx.doi.org/10.5005/jp-journals-10023-1115.

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ABSTRACT Introduction The complex sensory motor activity of swallow consists of transferring food from the mouth to the stomach. Several evidences on swallow biomechanics reveal different tastes leading to variations in swallow. However, there exists dearth of studies exploring this area using simple noninvasive effective procedure like 100 mL water swallow test. Aims The present study focused to observe swallow ability across 100 mL neutral, sweet, salt, sour, and bitter liquids in healthy young adults. Materials and methods A total of 30 healthy adults within the age of 18 to 23 years partic

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Dissertations / Theses on the topic "Taste. Salt. Taste"

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Geran, Laura Claire. "The psychophysics of salt taste transduction pathways." [Gainesville, Fla.] : University of Florida, 2003. http://purl.fcla.edu/fcla/etd/UFE0000685.

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Riedel, Katja. "Elucidation of the epithelial sodium channel as a salt taste receptor candidate and search for novel salt taste receptor candidates." Phd thesis, Universität Potsdam, 2011. http://opus.kobv.de/ubp/volltexte/2012/5876/.

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Salty taste has evolved to maintain electrolyte homeostasis, serving as a detector for salt containing food. In rodents, salty taste involves at least two transduction mechanisms. One is sensitive to the drug amiloride and specific for Na+, involving epithelial sodium channel (ENaC). A second rodent transduction pathway, which is triggered by various cations, is amiloride insensitive and not almost understood to date. Studies in primates showed amiloride-sensitive as well as amiloride-insensitive gustatory responses to NaCl, implying a role of both salt taste transduction pathways in humans. H

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Jaeger, Alexandria. "Combinatorial coding of salt taste in the fly labellum." Thesis, University of British Columbia, 2017. http://hdl.handle.net/2429/61339.

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Crystal, Susan. "Effect of early pregnancy vomiting on offspring salt taste preference /." Thesis, Connect to this title online; UW restricted, 1997. http://hdl.handle.net/1773/9014.

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Riedel, Katja [Verfasser], and Wolfgang [Akademischer Betreuer] Meyerhof. "Elucidation of the epithelial sodium channel as a salt taste receptor candidate and search for novel salt taste receptor candidates / Katja Riedel. Betreuer: Wolfgang Meyerhof." Potsdam : Universitätsbibliothek der Universität Potsdam, 2012. http://d-nb.info/1021034584/34.

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Stolle, Theresa [Verfasser]. "Studies on Peri-receptor Events affecting Salt Taste Sensitivity / Theresa Stolle." München : Verlag Dr. Hut, 2018. http://d-nb.info/1170473431/34.

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Pilic, Leta. "Salt sensitivity : genetic and physiological markers and its effects on salt taste perception and intake." Thesis, St Mary's University, Twickenham, 2018. http://research.stmarys.ac.uk/2934/.

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Salt sensitivity of blood pressure (BP) is an independent cardiovascular disease (CVD) and mortality risk factor, present in both hypertensive and normotensive population. Better understanding of this phenotype in healthy individuals may lead to more effective prevention of hypertension and CVD. Salt sensitivity is genetically determined and it may affect the relationship between salt taste perception and salt intake. This thesis, for the first time, comprehensively explored the associations between genetics, salt sensitivity of BP, salt taste perception and salt intake as well as the potentia

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Imhof, Monica Y. "Salt substitution : the inhibition of potassium chloride bitter aftertaste." Thesis, Oxford Brookes University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363568.

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Smith, Jennifer L. "FACTORS ASSOCIATED WITH TASTE PERCEPTION AND DIETARY CONSUMPTION PATTERNS IN INDIVIDUALS WITH OR AT-RISK FOR CARDIOVASCULAR DISEASE." UKnowledge, 2018. https://uknowledge.uky.edu/nursing_etds/39.

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Excessive intake of sodium, sugar, fats, and other unhealthy dietary patterns significantly contribute to cardiovascular disease (CVD) risk and, among those with diagnosed CVD, to deleterious outcomes. Taste perception is one of the most important factors influencing dietary intake and there are many factors that can alter it such as medication and genetic variations. Yet there has been relatively little research on influences of taste perception on self-management of CVD and CVD risk. The purpose of this dissertation is to examine the association of various factors and taste perception in ord

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Baquero, Gonzalez Arian F. "The Regulation of Epithelial Sodium Channels in Mammalian Taste Receptor Cells." DigitalCommons@USU, 2009. https://digitalcommons.usu.edu/etd/418.

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Nutrient recognition is one of the main physiological roles of the gustatory system. In mammals, it is well established that the taste of sodium salts is primarily mediated by sodium influx through the epithelial sodium channel. The epithelial sodium channel is a sodium-specific ion channel that is expressed across a wide range of transporting epithelia such as colon, kidney, and taste. In addition to its role as a salt taste receptor, sodium influx through the epithelial sodium channel is important systemically for maintaining sodium balance and blood pressure. Following our earlier work on

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Books on the topic "Taste. Salt. Taste"

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Southgate, Martha. The taste of salt. Thorndike Press, 2012.

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The taste of salt: A novel. Algonquin Books of Chapel Hill, 2011.

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Hagen, Mark. Taste of Home guilt free cooking. Taste of Home Books, 2008.

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Temple, Frances. Taste of salt: A story of modern Haiti. Orchard Books, 1992.

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Temple, Frances. Taste of salt: A story of modern Haiti. HarperTrophy, 2005.

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Temple, Frances. Taste of salt: A story of modern Haiti. Harper Trophy, 1992.

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Taste of salt: A story of modern Haiti. HarperTrophy, 1994.

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Sodium hunger: The search for a salty taste. Cambridge University Press, 1991.

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Hagen, Mark. Taste of Home guilt free cooking. Taste of Home Books, 2008.

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Catherine, Young, ed. Salt to taste: The key to confident, delicious cooking. Rodale, 2009.

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Book chapters on the topic "Taste. Salt. Taste"

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Mouritsen, Ole G., and Klavs Styrbæk. "Salt, Taste, Mouthfeel, and Colour." In Tsukemono. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-57862-6_4.

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Feigin, Alexander M., Joseph G. Brand, Yuzo Ninomiya, et al. "Effect of Novobiocin on Cation Channel Formation and Enhancement of Salt Taste." In Olfaction and Taste XI. Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_42.

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Miyamoto, Takenori, Rie Fujiyama, Yukio Okada, and Toshihide Sato. "Ion Channels Contributing to the Generation of Salt-Induced Response in Isolated Bullfrog Taste Cells." In Olfaction and Taste XI. Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_43.

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Koganezawa, Masayuki, and Ichiro Shimada. "The Effects of Cyclic Nucleotides on the Labellar Salt Receptor and Its Adaptation in the Fleshfly." In Olfaction and Taste XI. Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_333.

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Desimone, John A., Gerard L. Heck, and Qing Ye. "Transcellular and Paracellular Pathways in Taste Buds Mediate Salt Chemoreception: The Location of Na+ Transducing Channels." In Olfaction and Taste XI. Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_41.

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Ohgushi, M., H. Ifuku, and H. Ogawa. "Effects of IV Angiotensin II on Cortical Neurons During a Salt-Water Discrimination GO/NOGO-Task in Monkeys." In Olfaction and Taste XI. Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_225.

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Hopia, Anu, and Erik Fooladi. "Can You Cut Down on the Salt Without Affecting the Taste?" In A Pinch of Culinary Science. CRC Press, 2019. http://dx.doi.org/10.1201/9780429465376-17.

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Okai, Hideo. "Further Studies of l-Ornithyltaurine HCl, A New Salty Peptide." In Olfaction and Taste XI. Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_95.

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Ugawa, Tohru, and Kenzo Kurihara. "Enhancing Effects of Salts on Canine Taste Responses to Amino Acids and Umami Substances." In Olfaction and Taste XI. Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_149.

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Tonosaki, Keiichi. "Action of Sucrose on the Salty Taste Response." In Chemical Signals in Vertebrates 6. Springer US, 1992. http://dx.doi.org/10.1007/978-1-4757-9655-1_1.

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Conference papers on the topic "Taste. Salt. Taste"

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Nurdiana, Nurdiana, Suminah Suminah, and Kusnandar Kusnandar. "Relationship between Nutritional Status and Family History of Hypertension with Salt Taste Threshold in Adolescents in Demak Regency, Indonesia." In Proceedings of the 1st Seminar and Workshop on Research Design, for Education, Social Science, Arts, and Humanities, SEWORD FRESSH 2019, April 27 2019, Surakarta, Central Java, Indonesia. EAI, 2019. http://dx.doi.org/10.4108/eai.27-4-2019.2286893.

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Knappe, C., K. Türk, DM Schulte, et al. "Charactersiation of bitter and salty taste perception and its influence on dietary intake." In Diabetes Kongress 2019 – 54. Jahrestagung der DDG. Georg Thieme Verlag KG, 2019. http://dx.doi.org/10.1055/s-0039-1688149.

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Zhou, Min, Fei He, and Ming Gu. "An Efficient Resolution Based Algorithm for SAT." In 2011 IEEE 5th International Symposium on Theoretical Aspects of Software Engineering (TASE). IEEE, 2011. http://dx.doi.org/10.1109/tase.2011.23.

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Xu, Yanyan, Wei Chen, Liang Xu, and Wenhui Zhang. "Evaluation of SAT-based Bounded Model Checking of ACTL Properties." In First Joint IEEE/IFIP Symposium on Theoretical Aspects of Software Engineering (TASE '07). IEEE, 2007. http://dx.doi.org/10.1109/tase.2007.22.

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Wu, Xi, Hanne Riis Nielson, and Huibiao Zhu. "A SAT-Based Analysis of a Calculus for Wireless Sensor Networks." In 2015 International Symposium on Theoretical Aspects of Software Engineering (TASE). IEEE, 2015. http://dx.doi.org/10.1109/tase.2015.23.

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Yin, Liangze, Fei He, and Ming Gu. "Optimizing the SAT Decision Ordering of Bounded Model Checking by Structural Information." In 2013 International Symposium on Theoretical Aspects of Software Engineering (TASE). IEEE, 2013. http://dx.doi.org/10.1109/tase.2013.11.

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Ishii, Daisuke, and Saito Fujii. "Formalizing the Soundness of the Encoding Methods of SAT-based Model Checking." In 2020 International Symposium on Theoretical Aspects of Software Engineering (TASE). IEEE, 2020. http://dx.doi.org/10.1109/tase49443.2020.00023.

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Pérez Asperilla, Estíbaliz. "Transformando Bankside." In III Congreso Internacional de Investigación en Artes Visuales :: ANIAV 2017 :: GLOCAL. Universitat Politècnica València, 2017. http://dx.doi.org/10.4995/aniav.2017.4831.

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Bankside supone un claro ejemplo de revitalización urbana puesto que, a pesar de haber sido considerado como una de las zonas más contaminadas de Londres, ha logrado transformarse en un Distrito Cultural mundialmente conocido gracias a la apuesta e inversión en diferentes creaciones artísticas. No sólo se han rehabilitado edificios vacíos y en desuso dando lugar a centros artísticos de suma importancia como es el caso de la conversión de su antigua central eléctrica en lo que ahora se conoce como la Tate Modern –una de las galerías de arte contemporáneo más importantes de Europa–, sino que el

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