Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder

Salt is widely overconsumed. Among the strategies used in low-salt foods, the addition of flavor enhancers to improve saltiness perception through an umami taste is a viable and promising technique. This study investigated using split-gill mushroom (SGM) powder containing umami taste to increase sal...

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Detalles Bibliográficos
Autores principales: Hiranpradith, Vimolpa, Therdthai, Nantawan, Soontrunnarudrungsri, Aussama
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138041/
https://www.ncbi.nlm.nih.gov/pubmed/37107479
http://dx.doi.org/10.3390/foods12081685

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138041/
https://www.ncbi.nlm.nih.gov/pubmed/37107479
http://dx.doi.org/10.3390/foods12081685

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