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Filtering by: Subject Starch -- Flavor and odor

Human Taste Perception of Starch Hydrolysis Products : Target Substrates, Potential Mechanism, Quality, and Factors of Influence

Creator:

Lapis, Trina J.

Abstract:

When it comes to carbohydrate, it has been assumed that only mono- and disaccharides, but not oligo- and polysaccharides, can be tasted. However, because of its importance in the human diet, oral detection of starch or its hydrolysis products would be beneficial. The main goal of this study was to...

Resource Type:

Dissertation