Sour cherry (Prunus cerasus L.) stones are the major byproduct of the cherry industry and the efficient management of this biowaste can lead to achieving the food processing sustainability aimed at by the modern food industry. Despite its significant content of lipids, the valorization of cherry stone …

Understanding taste is key for optimizing the palatability of seaweeds and other non-animal-based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells …

Understanding taste is key for optimizing the palatability of seaweeds and other non-animal-based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells …

Kombucha is a drink made from fermented sweetened tea. Kombucha has a sweet and sour taste, it is slightly sparkling and in recent years, the drink has become increasingly popular in the western world. This surge in popularity is in part due to the supposed health benefits. The exact chemical composition …

Enhancing sweetness of vegetables by addition of sucrose or sweeteners can increase acceptance but is not necessarily desirable. An alternative strategy could be to combine vegetables with other vegetables. By offering combinations of vegetables it might be possible to suppress bitterness, enhance sweetness …

In this study, various extraction methods were compared based on their ability to extract both free amino acids, and free 5’-monophosphate nucleotides from the seaweed Saccharina latissima. Based on the results, extraction at room temperature with Milli-Q over 24 hours was chosen as the method of choice, …

The following report is a feasibility research and serves as an initial guideline to Bulgarian dairy companies in relation to the possibility to import Bulgarian dairy products into the Peoples’ Republic of China. The document describes possible opportunities for Bulgarian dairy processors related to …

Taste is a main driver in preferences and food choices. Humans are predispositioned to prefer sweet and salty tastes and reject bitter and sour tastes, therefore bitter taste is often thought to cause the rejection of vegetables by children. In our study we investigated the taste and fattiness intensity …

Er bestaat een nauwe samenhang tussen de smaak- en de reukperceptie. De smaakperceptie vindt plaats door smaakpapillen die zout, zuur, zoet, bitter en umami kunnen onderscheiden. Daarnaast kunnen 2.000-4.000 verschillende geuren worden herkend. Veel smaakstoornissen zijn in feite reukstoornissen. Speeksel …