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131.
132.
长久以来,北海道产大米的食味口碑一直不高,也未出现像“越光”一样全日本知名的优良食味品种,因此,自1980年开始历时28年,北海道立(现称道总研)农业试验场致力于粳稻优良食味品种快速研究项目的实施。为实现快速研发的目标,通过世代促进栽培法和花药培养法成功缩短了育种年限;采用扩大育种规模的方式,并利用优良食味、耐寒性等内外部有效基因培育兼具优良食味及早熟耐寒性的品种;初期世代开始主要通过分析大米的蛋白质含量、尤其是直链淀粉含量,中间世代则通过少量蒸饭的方式进行食味品鉴,选育出优良食味种系。在食味遗传基因的改良方面,先是集聚北海道优良食味的遗传基因培育出品种“雪光”,再经由北海道品种引进“越光”的优良食味遗传基因,之后以日本东北优良食味遗传基因品种“秋田小町”作为直接杂交母本,分别成功培育出品种“闪光397”和“星之梦”,其直链淀粉含量与以往多肥多产品种的22%相比降低了2%。在此基础之上,引进美国品种“国宝玫瑰”优良食味遗传基因的品种“七星”成功问世,其直链淀粉含量又降低了1%;以变异低直链淀粉种系“北海287号”为母本,成功培育出“梦美”,其直链淀粉含量15%~16%,粘度和软度俱佳,食味亦可与“越光”媲美。 相似文献
133.
Tibor Károly Fábián Anita Beck Pál Fejérdy Péter Hermann Gábor Fábián 《International journal of molecular sciences》2015,16(3):5945-5974
The gustatory system plays a critical role in determining food preferences and food intake, in addition to nutritive, energy and electrolyte balance. Fine tuning of the gustatory system is also crucial in this respect. The exact mechanisms that fine tune taste sensitivity are as of yet poorly defined, but it is clear that various effects of saliva on taste recognition are also involved. Specifically those metabolic polypeptides present in the saliva that were classically considered to be gut and appetite hormones (i.e., leptin, ghrelin, insulin, neuropeptide Y, peptide YY) were considered to play a pivotal role. Besides these, data clearly indicate the major role of several other salivary proteins, such as salivary carbonic anhydrase (gustin), proline-rich proteins, cystatins, alpha-amylases, histatins, salivary albumin and mucins. Other proteins like glucagon-like peptide-1, salivary immunoglobulin-A, zinc-α-2-glycoprotein, salivary lactoperoxidase, salivary prolactin-inducible protein and salivary molecular chaperone HSP70/HSPAs were also expected to play an important role. Furthermore, factors including salivary flow rate, buffer capacity and ionic composition of saliva should also be considered. In this paper, the current state of research related to the above and the overall emerging field of taste-related salivary research alongside basic principles of taste perception is reviewed. 相似文献
134.
Nonvolatile taste components,nutritional values,bioactive compounds and antioxidant activities of three wild Chanterelle mushrooms 下载免费PDF全文
Xiao Li Yan Guo Yongliang Zhuang Yuyue Qin Liping Sun 《International Journal of Food Science & Technology》2018,53(8):1855-1864
The chemical compositions, nonvolatile taste components and nutritional compounds of three wild edible Chanterelle mushrooms (C. cibarius Fr (CcF), C. cinnabarinus schwein (CcS) and C. tubaeformis Fr (CtF)) were evaluated. Results showed Chanterelle mushrooms were good sources of proteins and carbohydrates with low energy. CcS was rich in trehalose in free sugars and glucose in soluble sugars. Monosodium glutamate‐like free amino acids and flavour 5′‐nucleotides indicated Chanterelle mushrooms had good taste. Based on their amino acids compositions and nutrition evaluations, CcF, CcS and CtF were significant sources of amino acids and protein. CtF showed better protein quality than CcF and CcS. Stearic and oleic acids showed high contents in three mushrooms, and higher unsaturated fatty acids were found in CcF. Three mushrooms had high contents of K, Ca and Mg, and low content of Na. Organic acid and phenolic acids of three mushrooms were identified, and antioxidant activities were evaluated. 相似文献
135.
Ambient light luminance (i.e., brightness or dimness) is a frequently used tool by managers to enhance the overall ambience in their restaurants. The current research explores how a change in a restaurant’s ambient brightness influences the overall taste intensity perception of the food that is being served there. We conducted a between-group experiment in a field setting (i.e., a fine-dining restaurant), where we manipulated the illuminance level of the ambient light (dim vs. bright). Guests were served a dish—tailored to our research question—and asked to evaluate its overall taste intensity. The results demonstrate that guests exposed to the bright ambient light perceived the overall taste of the dish as more intense as opposed to guests exposed to the dim ambient light. The results thus show that modifying the ambient illuminance level in a restaurant does not only affect the overall ambience but also changes the overall taste experience of the food being served. This finding is not only theoretically relevant for research on multisensory integration, but it also provides tools for taste modulation, and—as such—for strategies to decrease salt and sugar consumption among diners. 相似文献
136.
Daniele de Almeida Paula Eduardo Basílio de Oliveira Alvaro Vianna Novaes de Carvalho Teixeira Ariana de Souza Soares Afonso Mota Ramos 《International Journal of Food Science & Technology》2018,53(2):475-483
This study addressed the correlation between physical characteristics of double emulsions and sensory perception, as the microstructure of these systems may provide the mechanism to understanding the initial cause of the altered salty taste. Thus, double emulsions (W/O/W) were prepared using different volumes of the internal aqueous phase while maintaining the same fat and sodium contents in the evaluated systems. Polyglycerol polyricinoleate (PGPR) and tween 80 were used as hydrophobic and hydrophilic emulsifiers, respectively. After preparation, the samples were stored at 25 °C for 4 days and submitted to analysis of optical microscopy, distribution and polydispersity of the oil droplets size, electrical conductivity, rheological behaviour and sensorial analysis. It was found that the use of different emulsifier concentrations (PGPR) did not influence the physical characteristics of the emulsions with the same formulation, but emulsions with different internal aqueous phase concentrations presented different results. These distinct characteristics may have influenced sensorial perception, as the emulsion with higher internal phase concentration was considered saltier. Thus, it can be concluded that structural differences of the double emulsions can be used to decrease the sodium contents without perceivable changes in salty taste. 相似文献
137.
Bitter taste receptor genotypes may be associated with the perception of bitterness in berries, and different processing methods may be used to modify the flavor of berry products. The aims of the present study were to investigate the consumption frequency of lingonberries among TAS2R38 genotyped subjects (n = 83) and to evaluate the sensory characteristics of different texture-modified lingonberry samples (subjects n = 12, samples n = 8). Reported intake of lingonberries varied with TAS2R38 genotype, with more bitter sensitive individuals consuming them less frequently. The flavor profile of lingonberries was modifiable by food structure. In particular, foam and/or emulsion structures decreased the perceived intensity of bitterness, astringency and sourness of lingonberry samples. Sweetness was significantly higher in heavy foamed jelly and foamed emulsion compared to pulp or foamed juice. In conclusion, new flavor and texture modification options should be investigated to increase the palatability and consumption of bitter tasting foods. 相似文献
138.
Mançanares CA Santos AC Piemonte MV Vasconcelos BG Carvalho AF Miglino MA Ambrósio CE Neto AC 《Microscopy research and technique》2012,75(10):1329-1333
We performed a macroscopic and microscopic study of the tongues of common opossums, Didelphis marsupialis, from South America. We studied two males and two females. We collected morphometric data on the tongue with precision calipers. For the light microscopy and scanning electron microscopy analyses, we fixed tissue fragments in 10% formaldehyde and 2.5% glutaraldehyde, respectively. The opossum tongues averaged 5.87 ± 0.20 cm in length, 3.27 ± 0.15 cm in width at the lingual body, and 3.82 ± 0.15 cm in width at the root. The mean thickness of the lingual body was 1.8 ± 0.1 cm, and the thickness of the root was 3.82 ± 0.15 cm. Sharp filiform papillae were scattered across the entire tongue; conical filiform papillae occurred on the lingual body and tongue tip; fungiform papillae were scattered among the filiform papillae on the lingual body and tongue tip; and there were three vallate papillae at the root of the tongue. We found two strands of papillary projections in the tongue root. Despite the low variability observed in the lingual papillae, the morphological data obtained in this study may be related to the opossum's diverse food habits and the extensive geographic distribution of the species throughout America. Microsc. Res. Tech. 2012. © 2012 Wiley Periodicals, Inc. 相似文献
139.
高锰酸钾与粉末活性炭联用去除饮用水中嗅味 总被引:1,自引:2,他引:1
针对太湖B支流水体发臭现象严重、采用常规工艺处理很难去除嗅味物质的情况,通过试验考察了单独投加高锰酸钾、单独投加粉末活性炭以及高锰酸钾与粉末活性炭联用三种方法对嗅味的去除效果。静态及生产性试验结果表明:高锰酸钾与粉末活性炭联用工艺的除嗅效果最好,当高锰酸钾投加量为0.5mg/L、粉末活性炭投加量为40mg/L时,沉后水的嗅阈值仅为5,去除率达到了98.8%,并且可节省粉末活性炭投量约20%。此外,高锰酸钾与粉末活性炭联用对藻类也有较好的去除效果。 相似文献
140.
为了实践上的总结把握性和拥有不断创新的意识,对膜结构体育建筑空间的空间审美关系进行了分析,探寻了其空间表现力所在与技术形式的艺术表达张力所在,从而进一步推动结构的发展。 相似文献