Gotowe bibliografie tematyczne / Saltiness

Spis treści

  1. Artykuły w czasopismach
  2. Rozprawy doktorskie
  3. Książki
  4. Części książek
  5. Streszczenia konferencji

Gotowa bibliografia na temat „Saltiness”

Autor: Grafiati
Data publikacji: 3 czerwca 2025
Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Saltiness"

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Gao, Ya, Wenqian Wang, Huiying Zhang, Haitao Chen, Shuqi Wang, and Baoguo Sun. "The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution." Foods 11, no. 15 (2022): 2260. http://dx.doi.org/10.3390/foods11152260.

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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 and their saltiness-enhancing properties, gas chromatography-olfactometry/associated taste was used to select odorants associated with saltiness in Yongchuan Douchi. The enhancement effects of saltiness intensity by selected odorants were further verified by sensory evaluation analyses of 2-alternative forced-choice and odor-induced saltiness enhancement in a follow-up study. A total of 14 odorant compounds
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DRAHL, CARMEN. "SEEKING SALTINESS." Chemical & Engineering News 87, no. 22 (2009): 29–30. http://dx.doi.org/10.1021/cen-v087n022.p029.

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Ignacio, Arraño, Pizarro Marisol, Covarrubias Camila, and Contreras A. Rodrigo. "Kinetic Approach of Saltiness Perception." Journal of Advanced Chemical Sciences 10, no. 2 (2024): 795–96. http://dx.doi.org/10.30799/jacs.258.24100201.

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The perception of saltiness is mediated by sodium receptors in the oral cavity, primarily epithelial sodium channels (ENaC). This study investigates the kinetic and thermodynamic properties of various salt solutions (NaCl, KCl, MgSO₄, NaCl + KCl, NaCl + monosodium glutamate (MSG)) to understand their impact on saltiness perception. Solutions were evaluated by a trained panel using a reference scale. Michaelis-Menten constant (Km), maximum intensity (Imax), and Gibbs free energy (∆G’) were calculated for each solution. Results indicate that NaCl and NaCl + MSG have the highest saltiness percept
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Jing, Yifei, Kentaro Watanabe, Tatsukichi Watanabe, Shunsuke Kimura, and Kiyoshi Toko. "Development and Optimization of a Highly Sensitive Sensor to Quinine-Based Saltiness Enhancement Effect." Sensors 23, no. 6 (2023): 3178. http://dx.doi.org/10.3390/s23063178.

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The saltiness enhancement effect can be produced by adding specific substances to dietary salt (sodium chloride). This effect has been used in salt-reduced food to help people forge healthy eating habits. Therefore, it is necessary to objectively evaluate the saltiness of food based on this effect. In a previous study, sensor electrodes based on lipid/polymer membrane with Na+ ionophore have been proposed to quantify the saltiness enhanced by branched-chain amino acids (BCAAs), citric acid, and tartaric acid. In this study, we developed a new saltiness sensor with the lipid/polymer membrane to
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Nakatani, Futa, Tomofumi Ienaga, Xiao Wu, et al. "Development of a Sensor with a Lipid/Polymer Membrane Comprising Na+ Ionophores to Evaluate the Saltiness Enhancement Effect." Sensors 19, no. 23 (2019): 5251. http://dx.doi.org/10.3390/s19235251.

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The saltiness enhancement effect is the effect whereby saltiness is enhanced by adding specific substances to salt (sodium chloride). Since this effect can be used in the development of salt-reduced foods, a method to objectively evaluate the saltiness with this effect is required. A taste sensor with lipid/polymer membranes has been used to quantify the taste of food and beverages in recent years. The sensor electrodes of this taste sensor have the feature of selectively responding to each of the five basic tastes, which is realized by the lipid/polymer membranes. In this study, we developed
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Barinaga, M. "The secret of saltiness." Science 254, no. 5032 (1991): 654–55. http://dx.doi.org/10.1126/science.1948045.

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Kitson, Olivia, Kay Rutherfurd-Markwick, Andrew Foskett, et al. "Sensory Perception of an Oral Rehydration Solution during Exercise in the Heat." Nutrients 13, no. 10 (2021): 3313. http://dx.doi.org/10.3390/nu13103313.

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Prolonged exercise in the heat elicits a number of physiological changes as glycogen stores are low and water and electrolytes are lost through sweat. However, it is unclear whether these changes provoke an increase in liking of saltiness and, therefore, palatability of an oral rehydration solution (ORS). Twenty-seven recreationally active participants (n = 13 males; n = 14 females) completed sensory analysis of an ORS, a traditional sports drink (TS), and a flavored water placebo (PL) at rest and during 60 min (3 × 20-min bouts) of cycling exercise at 70% age-predicted maximum heart rate (HRm
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Gurdian, Cristhiam E., Damir D. Torrico, Bin Li, and Witoon Prinyawiwatkul. "Effect of Serving Plate Types and Color Cues on Liking and Purchase Intent of Cheese-Flavored Tortilla Chips." Foods 10, no. 4 (2021): 886. http://dx.doi.org/10.3390/foods10040886.

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Foods’ overall liking (OL) and purchase intent (PI) are influenced by visual inputs, such as color cues and serving plate types. Cheese-flavored tortilla chips (CFTC) from two formulations (A and B) with a noticeable color difference (∆E = 4.81) were placed on different serving plates (plastic, foam, and paper) and presented monadically to N = 83 consumers using a randomized/balanced block design in two sessions. Consumers evaluated likings of overall visual quality, color, crunchiness, saltiness, overall flavor (OF), and OL using a 9-point-hedonic scale, attribute appropriateness on a 3-point
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Moss, Rachael, Cassie Fisher, Mackenzie Gorman, et al. "Effect of Piperine on Saltiness Perception." Foods 12, no. 2 (2023): 296. http://dx.doi.org/10.3390/foods12020296.

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Chemical irritants, like piperine, have the potential to increase human perception of tastes and odours, including saltiness. This cross-modal interaction could help the food industry develop new salt-reduced food products that maintain their salty taste. The objective of this study was: firstly, to determine the detection threshold of piperine (n = 72), secondly to evaluate piperine’s influence on saltiness perception in model solutions (n = 78), and lastly to identify piperine’s effect on sensory perception of low sodium soup using temporal check-all-that-apply (TCATA; n = 75). The group mea
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Doan, Ngoc Thuc Trinh, Huu Lan Nguyen, Thi Ngoc Huong Nguyen, Huu Thinh Pham, Quoc Dat Lai, and Hoang Dung Nguyen. "Salt origin and their saltiness: A time-intensity sensory characterization." Vietnam Journal of Science and Technology 61, no. 1 (2023): 36–46. http://dx.doi.org/10.15625/2525-2518/16293.

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Excessive salt consumption has been found to cause many negative effects on human health. To date, many researches have been conducted to reduce the sodium content of the diet. This study focused on the comparison of saltiness intensity and other parameters in time-intensity curves of four commercial grain salts in four regions of Viet Nam (Bac Lieu, Thanh Hoa, Sa Huynh, Vung Tau), one flower salt in Sa Huynh and a control sample with two particle sizes of 1-2 mm and 2-3 mm to find out their taste perception characteristics. A modified sensory evaluation technique focusing on time-intensity wa
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Rozprawy doktorskie na temat "Saltiness"

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Koliandris, Anne-Laure. "Flow behaviour of biopolymer solutions and effect on saltiness perception." Thesis, University of Nottingham, 2011. http://eprints.nottingham.ac.uk/11703/.

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In order to improve public health, active measures are taken to lower the salt (sodium chloride) consumption of the population. However, significant effort is required to reduce salt content in processed foods without adversely affecting taste, flavour and consumer preference. This research aimed at investigating how the saltiness efficiency of sodium chloride could be improved. The first approach investigated the relationship between rheology and taste perception to evaluate whether it is possible to enhance saltiness perception through careful design of product rheology. The objective was to
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Hooge, Susan E. "Impact of potassium chloride on saltiness, bitterness, and other sensory characteristics in model soup systems." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/691.

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Johannesson, Hanna, and Josefin Svensson. "Saltreduktion genom upplevd och associerad multisensorik : konsumenters upplevelse av sälta i livsmedel genom ett hemtest samt en enkät." Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-22115.

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I Sverige äter vi ca 11 g salt per dag, vilket är dubbelt så mycket som rekommenderat. Eftersom ett för högt saltintag innebär risker för hälsan, har livsmedelsföretag i ett Vinnovafinansierat projekt, på uppdrag av Regeringskansliet, gått ihop för att ta fram metoder för saltreduktion, bland annat en så kallat multisensorisk verktygslåda. Syftet med studien var att i ett sensoriskt hemtest undersöka om gillandet och upplevelsen av sälta skiljde sig mellan saltreducerade tomatsoppor med tillsatta kryddor eller aromer och en referenssoppa med ursprunglig salthalt. Ett andra syf
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Monod, Raphael. "Approche multidisciplinaire combinant l'imagerie par résonance magnétique 23Na, la libération in-vitro de sodium et l'évaluation sensorielle pour étudier les interactions sel-aliments et optimiser l'utilisation du sel de table par les consommateurs." Electronic Thesis or Diss., Bourgogne Franche-Comté, 2024. http://www.theses.fr/2024UBFCK069.

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Une consommation excessive de sel (NaCl) augmente considérablement le risque de maladies cardiovasculaires. Cependant, la consommation moyenne reste jusqu’à deux fois supérieure à la recommandation de l'OMS, qui est de 5 g par jour. La réduction de la consommation de sel est donc une priorité absolue pour prévenir les maladies non transmissibles telles que les maladies cardiovasculaires. Jusqu'à présent, l'industrie a déjà réussi à réduire les teneurs en sel de nombreux aliments commerciaux, mais la nécessité de poursuivre la réduction de la consommation de sel reste pressante. L'une des princ
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Urbina, Parra Belkys del Socorro. "Marketing research for the introduction of a new product in the Venezulan market saltine cracker with partial substitution of wheat flour by tropical tubers and roots /." Online version, 2000. http://www.uwstout.edu/lib/thesis/2000/2000urbinab.pdf.

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Tsai, Wan-Chen, and 蔡宛蓁. "Enhancing saltiness and umami perception by chitin nanofibers and chitin nanocrystals." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/5pr478.

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Lin, Yen-Chih, and 林妍志. "Effects of Patented Micro-sized Salt Technology on Saltiness and Taste of Cold-Smoked Salmon and Sturgeon." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/f7k87y.

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碩士<br>國立臺灣海洋大學<br>食品科學系<br>106<br>Fish smoking techniques involve a salting step prior to smoking, which is essential in preservation, in terms of texture and product flavor. However, processed foods like these are considered important contributors to dietary salt intake, which when overtaken, is linked to increase risk of cardiovascular disease. The food industry is attempting to reduce the sodium of these products, while maintaining food safety and consumer acceptance. Thus, this study is aimed to confirm whether the patented micro-sized salt technology could reduce the salt of smoked produc
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Książki na temat "Saltiness"

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Alessandro, Minelli, Bianchi Carlo Nike, Italy. Ministero dell'ambiente e della tutela del territorio., and Museo friulano di storia naturale., eds. Sea cliffs and rocky coastlines: Life between cliffs and saltiness. Ministero dell'Ambiente e della Tutela del Territorio, 2004.

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Koechlin, Anaïs, and Minoru Furuya. Saltiness - tome 3. AKATA, 2018.

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PenzeyMoog, Caitlin. On Spice: Advice, Wisdom, and History with a Grain of Saltiness. Skyhorse, 2019.

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PenzeyMoog, Caitlin. On Spice: Advice, Wisdom, and History with a Grain of Saltiness. Skyhorse Publishing Company, Incorporated, 2019.

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Saltine. Otis Books, MFA Writing Program, Otis College of Art and Design, 2021.

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Mist on the saltings. Harper & Row, 1985.

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SALTINE the Truffle Pig. Lulu Press, Inc., 2018.

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Roberts, Sarah. Don't Look for Love Look for Saltines , Funny Saltines Blank Recipes Book Gift : Lined Blank Journal Gift, 110 Pages, 6x9 : Funny Saltines Blank Recipes Book Gift: Lined Blank Journal Gift, 110 Pages, 6x9. Independently Published, 2021.

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Sommers, Laura. Recipe Hacks for Saltine Crackers. Barnes & Noble Press, 2019.

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From the city to the saltings: Poems from Essex. Poetry in Practice, 2013.

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Części książek na temat "Saltiness"

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Thomas-Danguin, T., G. Lawrence, M. Emorine, et al. "Strategies To Enhance Saltiness in Food Involving Cross Modal Interactions." In ACS Symposium Series. American Chemical Society, 2015. http://dx.doi.org/10.1021/bk-2015-1191.ch003.

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Dunteman, Aubrey, and Soo-Yeun Lee. "Umami and Salty: A Cooperative Pair." In Food and Health. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-32692-9_4.

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AbstractSodium chloride, or salt, has long been added to foods for a variety of purposes. Despite the value it contributes to food in both functionality and sensory aspects, overconsumption increases the risk of many chronic diseases. A great deal of strategies has been used in attempts to maintain the functionality and sensory quality of foods with a reduced-sodium content to assist in reducing the incidence of sodium overconsumption. While strategies focusing on stealth reduction of sodium and modifying the physical structure of the food or salt crystal itself are potential options to food m
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"saltiness." In Dictionary Geotechnical Engineering/Wörterbuch GeoTechnik. Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-642-41714-6_190210.

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"saltiness, n." In Oxford English Dictionary, 3rd ed. Oxford University Press, 2023. http://dx.doi.org/10.1093/oed/1165765317.

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Thompson, Richard P. "“Can Salt Really Lose Its Saltiness?”." In Listening Again to the Text. Claremont Press, 2020. http://dx.doi.org/10.2307/j.ctv138wrtq.5.

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Dus, Monica. "Savor the Flavor." In Food & Addiction, 2nd ed. Oxford University PressNew York, 2024. http://dx.doi.org/10.1093/oso/9780190671051.003.0039.

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Abstract Taste is a key determinant of dietary choices shaped by both genetic predispositions and environmental influences. Early exposure to flavors during gestation and infancy shapes flavor preferences that may skew preference for foods later in life. However, diet composition during adulthood also plays a role. Different dietary levels of dietary sugar and sodium recalibrate taste sensation, reducing or enhancing sweetness and saltiness. In turn, these chemosensory changes can influence food choice and intake by modifying the body's ability to use taste cues for satiety. This bidirectional
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"Saltines." In Some Glad Morning. University of Pittsburgh Press, 2019. http://dx.doi.org/10.2307/j.ctvq4c06f.45.

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"Flavours." In Food: The Chemistry of its Components, 6th ed. The Royal Society of Chemistry, 2015. http://dx.doi.org/10.1039/bk9781849738804-00300.

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Flavour is regarded as the aggregate of taste and aroma, the former a property of aqueous solutions mostly detected by the taste buds of the tongue, the latter a property of volatile substances detected by receptor cells in the nose. Seven basic tastes are recognised, providing the consumer with an initial view of a foods' nutritional or toxic potential – sweetness: sugars (i.e. energy); bitterness, pungency, astringency and pungency; toxicity (e.g. alkaloids); saltiness: Na+ concentration; sourness: H+ microbial activity; umami: protein. In many of these tastes the molecular determinants and/
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Toontom, Nitchara, Chaloemporn Namyotha, Kasama Wongprachum, Tarinee Nilkamheang, and Kukiat Tudpor. "Development of Health-Promoting Edible Cricket Products by Using Sensory Evaluation Techniques." In Studies in Health Technology and Informatics. IOS Press, 2024. http://dx.doi.org/10.3233/shti240085.

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Background: In the fields of food science and technology, sensory evaluation is extensively studied to assess personal perception and acceptability. However, studies on Thai consumers’ personal perceptions of and acceptability of food products containing crickets have not been conducted. Objectives: The overall goal of this study was to find out how well-liked two food products containing house crickets were by Thai customers in good health regarding their sensory qualities. Methods: The 3-point Just-About-Right (JAR) scale measured the foods’ sensory characteristics, including thickness, colo
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Buskirk, Steven W. "Sensory biology and neuroanatomy." In Carnivoran Ecology. Oxford University PressOxford, 2023. http://dx.doi.org/10.1093/oso/9780192863249.003.0005.

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Abstract Carnivorans exhibit sensory abilities that vary by modality and reflect the special challenges of living as they do. Pinnipeds use the vibrissae to locate underwater prey without inputs from other modalities, following turbulence wakes left by fish. The chemical senses comprise taste reception, nasal olfactory reception, and the vomeronasal organ system. Carnivorans are less sensitive to saltiness than herbivorous mammals because their animal foods provide ample minerals. Several highly carnivorous lineages have lost their senses of sweetness (mono- and disaccharides), while the foliv
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Streszczenia konferencji na temat "Saltiness"

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Nakamura, Hiromi, and Homei Miyashita. "Controlling saltiness without salt." In the 5th international workshop. ACM Press, 2013. http://dx.doi.org/10.1145/2506023.2506026.

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Nakamura, Hiromi, and Homei Miyashita. "Enhancing saltiness with cathodal current." In CHI '13 Extended Abstracts on Human Factors in Computing Systems. ACM Press, 2013. http://dx.doi.org/10.1145/2468356.2479623.

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Sakurai, Kenta, Kazuma Aoyama, Makoto Mizukami, Taro Maeda, and Hideyuki Ando. "Saltiness and umami suppression by cathodal electrical stimulation." In ICMI '16: INTERNATIONAL CONFERENCE ON MULTIMODAL INTERACTION. ACM, 2016. http://dx.doi.org/10.1145/3007577.3007579.

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Lee, Yongkuk, Musa Mahmood, Yun Soung Kim, Saswat Mishra, and Woon-Hong Yeo. "Nanomembrane Hybrid Electronics for Wireless Detection of Sourness and Saltiness Toward an Artificial Taste System." In 2018 IEEE 68th Electronic Components and Technology Conference (ECTC). IEEE, 2018. http://dx.doi.org/10.1109/ectc.2018.00121.

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Aruga, Yukika, and Takafumi Koike. "Taste change of soup by the recreating of sourness and saltiness using the electrical stimulation." In AH '15: The 6th Augmented Human International Conference. ACM, 2015. http://dx.doi.org/10.1145/2735711.2735811.

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Guo, Siyuan, Bingqian Li, and Yuanyuan Liu. "Exploring Cross-Sensory Perception in Dining Environments: The Role of Tactile Surface Properties on Users’ Visual and Gustatory Experiences." In 16th International Conference on Applied Human Factors and Ergonomics (AHFE 2025). AHFE International, 2025. https://doi.org/10.54941/ahfe1006061.

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Sensory experiences within dining environments play a crucial role in shaping users behavior and emotional responses. This research explores the impact of tactile surface properties on users’ cross-sensory perception of vision and taste within the specific context of dining environments. A controlled experimental design was employed, categorizing material samples based on two tactile dimensions—surface roughness and hardness—resulting in four distinct groups. 24 participants engaged in blind tactile exploration of these materials while completing a cross-sensory perception questionnaire. Analy
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Bala, Yakubu Abubakar, Ahmed Umar Faruk, and Adamu Abdullahi Shehu. "Organoleptic Properties and Nutritional Composition of Ready-to Eat Soya Bean Curd (Awara) Sold in Wudil Town, Kano-Nigeria." In 6th International Students Science Congress. Izmir International Guest Student Association, 2022. http://dx.doi.org/10.52460/issc.2022.052.

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A research on organoleptic properties and nutritional composition of ready-to-eat Soya bean curd (Awara) was carried out. A total of fifty (50) samples of Awara were purchased from different locations in Wudil town within the period of eight weeks, in which ten (10) samples were purchased for five times at an interval of two weeks. The samples were subjected to sensory analysis to determine consumer preference using 9-point hedonic scale, Proximate analyses were also carried out on the 50 representative samples using the official method of analysis of the AOAC, 2005. The results of proximate c
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Assens, Marc, Xavier Giro-i-Nieto, Kevin McGuinness, and Noel E. O'Connor. "SaltiNet: Scan-Path Prediction on 360 Degree Images Using Saliency Volumes." In 2017 IEEE International Conference on Computer Vision Workshop (ICCVW). IEEE, 2017. http://dx.doi.org/10.1109/iccvw.2017.275.

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