Flavour-saliva interactions: implications of submaxillary mucin and α-amylase

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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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Bibliographic Details
Main Author:	Dinu, Vlad
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2020
Subjects:	Flavor; Food Odor; Saliva; Mucins; Amylases; Salivary proteins
Online Access:	https://eprints.nottingham.ac.uk/59607/

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