Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives by Chuanlong Yu, Wenbing Hu, Lingli Chen, Kehui Ouyang, Hui Chen, Suyun Lin, Wenjun Wang

“…Salt reduction strategies often compromise product quality, limiting the search for substitutes. …”
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Flavor Quality and Lipid-Lowering Function of Mixed Fermented Pu-erh Tea with Various Monascus Species by Xiaomin Chen, Yao Hu, Zhen Zeng, Xu Zhang, Yahui Huang

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Switching and substantial reductions in cigarette consumption concurrent with use of a heated tobacco product among adults who smoke in Czechia: an actual use study by Christopher Russell, Gabriel Barnard, Venus Marza, Sophie Notley, Thomas Nahde, Martin Fitzpatrick, Layla Malt, Matthew Stevenson, Sarah Weaver, Neil McKeganey

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Research Advances in Hen’s Egg Allergen and Techniques for Reducing Its Allergenicity by YANG Wenhua, YE Huiling, WANG Hui, TU Zongcai, FAN Yan, XIAO Gengsheng, WANG Qin

“…Hen’s eggs are delicious in taste, have high nutritional value, are easily absorbed by the human body, being an important food source for humans and a low-cost raw material for food processing. …”
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A Workshop on Food Consciousness and Traditional Japanese Culinary Practice Increases Awareness of Sensory Food Properties, Mindful Eating, and Food Waste Reduction Actions by Ada Lizbeth Garcia, Megan Breheny, Saeko Yazaki

“…., food fermenting to optimise nutrient content whilst reducing food waste), and food tasting. Participants answered before (PRE) and after (POST) workshop questionnaires. …”
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Sustained learned immunosuppression could not prevent local allergic ear swelling in a rat model of contact hypersensitivity by Yasmin Salem, Stephan Leisengang, Marie Jakobs, Kirsten Dombrowski, Julia Bihorac, Laura Heiss-Lückemann, Sebastian Wenzlaff, Lisa Trautmann, Tim Hagernacker, Manfred Schedlowski, Martin Hadamitzky

“…Abstract Taste-immune associative learning has been shown to mimic immunopharmacological responses. …”
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Health Claims, Product Features and Instructions for Use on the Labels of Potassium-enriched Salt Products: A Content Analysis by James Bullen, Xuejun Yin, Katrina Kissock, Laura Fisher, Bruce Neal, Kathy Trieu

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Selection of Kiwi Fruit Wine Specialized Yeast and Study on Fermentation Characteristics Based on Fuzzy Comprehensive Evaluation Method by Minghong BIAN, Qiang XU, Anqi ZHOU, Qin ZHANG, Hongbing LIAO, Shaolong LI, Baolin HAN

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Exploring Culinary Methods to Reduce Sodium Intake: The Impact of Flavorings and Salt Addition Timing in Boiled Chicken by Raphael Monod, Thierry Thomas-Danguin, Henriette L. de Kock

“…The JAR results indicated that adding smoked garlic flavoring to the broth allows a 33% reduction in salt content without compromising taste, suggesting that smoked garlic has a strong odor-induced saltiness enhancement effect and may be a viable option for salt reduction strategies. …”
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New application of microbial l-glutaminase as a flavor enhancing agent in beef burgers by R. M. Mohamed, W. A. Bazaraa, A. M. Alian, N. M. EL-Shimi

“…Treatment with L‑glutaminase (6 U/100g) resulted in an increase of 443% in glutamic acid and a reduction of 63% in glutamine contents resulting in an enhanced preferable taste and odor of the prepared beef burgers. …”
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Neurobehavioral plasticity in the rodent gustatory system induced by regular consumption of a low-calorie sweetener during adolescence by Clare M. Mathes, Sarah J. Terrill, Juan P. Taborda-Bejarano, Sandrine Chometton, Mallory J. Witt, Gaurikka Mendiratta, Emily G. Gilman, Delenn R. Hartswick, Bo M. Anderson, Lindsey A. Schier

“…Ace-K exposure also led to a significant reduction in dopamine-producing cells of the ventral tegmental area. …”
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Enhancing sustainability in kohlrabi production by balancing nitrogen use without compromising inner and outer quality aspects by Guanghui Wei, Xudong Zhang, Heike Hahn, Thorsten Strissel, Monika A. Wimmer, Christian Zörb

“…The type of fertilizer had little impact on yield when 80% of N was supplied. While a 20% N reduction influences glucosinolate profiles, the effect on taste and quality, remains unclear. …”
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The Effect of Adding Degreased Flaxseeds on the Quality of Pork Sausages by Tomasz Florowski, Anna Florowska, Daria Wodzyńska, Marta Chmiel, Lech Adamczak, Dorota Pietrzak

“…., cooking and reheating loss, water activity, pH, L* and a* color parameters, water, protein and fat content, shear and compression force, elasticity, and meat taste). However, a 2% DFS addition resulted in an increase b* color parameter, reduction in the intensity of the meat odor, and the appearance of the odor and taste of flax seeds in the product, as well as a slight deterioration in its overall desirability. …”
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Optimization of the debittering process of cornsilk powder using custom experimental design and its application in yeast bread preparation by Nurraihana Hamzah, Wan Rosli Wan Ishak

“…The optimization of debittering has been monitored by observing the potential adsorption of saponin compounds from cornsilk using ion exchange resins as an adsorbent for the reduction of bitter taste-inducing saponins content. …”
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THE EFFECT OF ADDING GELATIN AND SALT SOLUTION TO OFF-GRADE SAPODILLA JELLY CANDY THROUGH THE PROCESS OF REDUCING ITS TANNIN CONTENT by Siti Hanifah Khairun Nisa, Mohammad Djali, Yana Cahyana

“…The young sapodilla fruit will take when harvesting is brownish green and has an astringent taste, called off-grade sapodilla fruit. The astringent taste of the fruit is due to the high tannin content. …”
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Sugar and Salt in a Young Child’s Diet: Effect on Health by Vera A. Skvortsova, Tatiana E. Borovik, Natalia N. Semenova, Tatiana V. Bushueva, Elena A. Roslavtseva, Tatiana N. Stepanova, Irina M. Guseva, Malohat V. Khodzhieva

“…However, the need for sodium and sucrose has not been finally established yet. We anticipate the reduction in sugar consumption rates. Daily intake of salt and sugar can be optimized by forming proper eating habits in early childhood, with a particular focus on complementary foods free of nutritional supplements, which is necessary for an adequate development of taste.…”
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Impact of nanoemulsion of Ajwain-cardamom essential oils on Mortadella sausage quality during chilling (4°C) storage by Elmira Taherzadeh, Akram Arianfar, Elham Mahdian, Sharareh Mohseni

“…The nanoemulsion had a greater effect on the textural properties of Mortadella, reduction in hardness (∼5300 g), and chewiness (∼2500 g mm). …”
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Effect of cultivation feed diet using local food processing by-products on the growth and flavor factor in the Malabar grouper Epinephelus malabaricus by Makoto Takahashi, Shingo Udagawa, Chihiro Yamauchi, Yoshimi Imura, Taekyoung Seong, Akihiro Takemura

“…Sensory analysis indicated comparable overall taste quality between the two groups. FW-D fillets had greater chewiness and reduced fishy odor, whereas CO-D fillets were richer in fatty taste.DiscussionThese findings suggest that FW-D, composed of locally available by-products, can offer a nutritionally advantageous and economically viable alternative to conventional feeds. …”
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Sensory evaluation of microwave assisted ultrasound treated soymilk beverage using fuzzy logic by Rahul Kumar, Payel Ghosh, P. Srinivasa Rao, Sandeep Singh Rana, Rahul Vashishth, Kambhampati Vivek

“…The ranking for the attributes of general quality was Taste > Mouthfeel > After Taste > Color > Aroma.…”
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