Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride

Noort, Martijn; Bult, Johannes H.F.; Stieger, Markus; Hamer, R.J.

doi:10.1016/j.jcs.2010.06.018

Cited by 138 publications

(89 citation statements)

References 11 publications

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“…Strategies to enhance saltiness perception at equi-salt stimuli by creating localized concentration differences have also been explored. Formulation of products with salt gradients is less of a challenge for low moisture content foods, such as bread, as diffusion is restricted, and it has been successfully applied [28]. The magnitude of saltiness enhancement was shown to depend on the total salt content (highest for lowest level) and sensory contrast (increased with increasing heterogeneity).…”

Section: Introductionmentioning

confidence: 99%

Enhancing saltiness in emulsion based foods

Lad

Hewson

Wolf

2012

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Background: The concept of enhancing saltiness perception in emulsions and a liquid food formulated with the emulsions (ambient vegetable soup) through increasing salt concentration in the continuous phase while retaining the fat content of the (aqueous continuous) product was evaluated. This was accomplished by increasing the droplet phase volume using duplex emulsion technology. Viscosity and droplet size distribution was measured. Saltiness evaluation was based on simple paired comparison testing (2-Alternate Forced Choice tests, BS ISO 5495:2007).

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Section: Introductionmentioning

confidence: 99%

Enhancing saltiness in emulsion based foods

Lad

Hewson

Wolf

2012

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“…Bread is a valuable food product, yet, according to statistical data, the consumption of bread declined in Latvia from 70 to 48 kg per capita in the period [2004][2005][2006][2007][2008][2009]. This trend may be explained not only by the economic situation, but also by a change in food consumption behaviour (Noort et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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INTRODUCTIONThis review will briefly consider the impact on cognitive development and function, of variation in intake (insufficient or excessive) of the macronutrients, protein, carbohydrate and fat, and, where its effects can be separated, energy, over the human lifespan. For each macronutrient, attention will be paid to what is known about the role of specific forms for cognition and brain function. This review is mainly concerned with evidence in human beings, and emphasis is placed on highlighting current understanding of the evidence, rather than an extensive review of the literature.All the macronutrients can provide energy, albeit with differing priorities and target organs, as well as carbon for structural functions, and many forms are fundamental to cellular processes governing growth, signalling and survival (Mann and Truswell, 2012). For the brain specifically, carbohydrates provide glucose as the primary energy source, amino acids in proteins provide the precursors for synthesis of neurotransmitters and create their receptors, while fatty acids provide the structural basis of neuronal cell membranes. These properties point to ways in which macronutrient intake may be crucial for optimal brain function.Firstly, the importance of adequate intake of energy and protein, both for the pregnant mother and thus the intrauterine nutritional environment for the foetus, and for the neonate and infant child, will be considered. Breastfeeding will briefly be compared to formula feeding, as the quantity and quality of fats and protein may have implications for cognitive development.Next, the review will discuss evidence for the benefits of breakfast, and other meal types, for cognitive function in school children, adolescents and adults, comparing effects of different forms of breakfast, including the nature of the carbohydrates and the glycaemic index of the meal. For adolescents and adults, there is extensive literature on the effects of glucose loads on cognition, particularly memory and attention: this literature will be summarised, and the strengths and weaknesses of the evidence, and its implications, discussed.PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES. Section B, Vol. 67 (2013), No. 4/5 (685/686), pp. 303-314. DOI: 10.2478/prolas-2013 EFFECTS OF ENERGY AND MACRONUTRIENT INTAKE ON COGNITIVE FUNCTION THROUGH THE LIFESPAN Edward Leigh GibsonDepartment of Psychology, University of Roehampton, London, UK l.gibson@roehampton.ac.uk Communicated by Valdis PîrâgsThis paper reviews effects of both insufficient and excessive energy and macronutrient intake on cognition over the lifespan, including the prenatal period, infancy, childhood, and adulthood. In the brain, the hippocampus is particularly vulnerable to both protein malnutrition and energy undernutrition in utero or infancy, resulting in impaired neurogenesis and deficits in memory and spatial learning, reduced anxiety and increased impulsivity, reflected in impairments of neurotransmitter systems. Conversely, higher protein intake is associated with i...

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“…It is known that the taste perception of a food can be manipulated by creating alternations in the strength of the stimulus. This has been demonstrated for sodium reduction in bread, in which a heterogeneous distribution of salt was used to retain the saltiness perception while actually reducing the salt content by 25% (5). This principle can also be used to enhance sweetness (9) and other taste perceptions and sensory sensations.…”

Section: Voxel-based Food Productionmentioning

confidence: 99%