Flavour-saliva interactions: implications of submaxillary mucin and α-amylase
During food ingestion, a large proportion of the aroma and taste compounds remain trapped in the food bolus and are therefore not available for perception. These compounds serve no functional benefit as flavourings and may also have negative health impacts (e.g.hypertension through high levels of sa...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2020
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| Online Access: | https://eprints.nottingham.ac.uk/59607/ |