n South African Food Review - The new culinary buzzword : colours & flavours
|Article Title||The new culinary buzzword : colours & flavours|
|© Publisher:||New Media Publishing|
|Journal||South African Food Review|
|Publication Date||Feb 2015|
|Pages||15 - 16|
Studies have shown that increasing the level of free glutamate and 5'-ribonucleotides in products could impact on sensory taste evaluations. The way glutamate influences palatability, aroma and the flavour of food is a key area of research.
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