0518 Membrane fractionation of delactosed permeate to enhance salty taste

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 248-248 ◽  
Author(s):  
L. D. Alexander ◽  
M. A. Stout ◽  
M. Drake ◽  
S. L. Beckman ◽  
L. Metzger
Keyword(s):  
Membrane Fractionation ◽  
Salty Taste

scholarly journals The Correlation amongst Salty Taste Preference and Overactive Bladder Symptoms in Female Individuals

2021 ◽  
Vol 18 (2) ◽  
pp. 518
Author(s):  
Jin-Won Noh ◽  
Kyoung-Beom Kim ◽  
Jae Heon Kim ◽  
Young Dae Kwon
Keyword(s):  
Dietary Habits ◽  
Sodium Intake ◽  
Taste Preference ◽  
Close Correlation ◽  
Design Data ◽  
Cross Sectional ◽  
Salty Taste ◽  
Multiple Variables ◽  
Storage Symptom ◽  
And Storage

Sodium intake could have an indirect effect on storage symptoms as it is an established fact that it has a correlation to hypertension (HTN). However, clinical support for the correlation of sodium intake to STORAGE symptom remains scarce. Therefore, the present work sought to determine how sodium intake and OAB symptom seriousness were correlated in female individuals based on a cross-sectional research design. Data from 115,578 respondents chosen from 228,921 individuals enrolled in the Korean Community Health Survey (KCHS) were subjected to cross-sectional analysis. The correlation amongst sodium intake and STORAGE symptom was assessed on the basis of estimates of the incidence rate ratio (IRR) with 95% confidence interval (CI). Furthermore, joint correspondence analysis (JCA) was conducted to investigate how a predilection for salty taste was associated with several factors, including STORAGE symptom, socio-economic factors, comorbidities, and dietary habits. By comparison to respondents indicating a neutral predilection for salty taste, those who indicated a predilection for bland and salty taste were 7.1% (IRR = 1.071, p < 0.001, 95% CI = 1.045–1.097) and 20.5% (IRR = 1.205, p < 0.001, 95% CI = 1.177–1.234) more probable to experience severe STORAGE symptom, within an adjusted model with multiple variables. JCA confirmed the existence of a correlation between predilection for salty taste and STORAGE symptom. A close correlation was established to exist between predilection for salty taste and lower urinary tract symptoms (LUTS), such as voiding and storage symptoms and nocturia. Moreover, sodium intake was found to be a risk factor for LUTS seriousness in both excessive and deficient amount.

scholarly journals College-Aged Males Experience Attenuated Sweet and Salty Taste with Modest Weight Gain

2017 ◽  
Vol 147 (10) ◽  
pp. 1885-1891 ◽  
Author(s):  
Corinna A Noel ◽  
Patricia A Cassano ◽  
Robin Dando
Keyword(s):  
Weight Gain ◽  
Salty Taste

scholarly journals Sweet and Salty Taste Responses in Alcohol‐preferring (P) and Alcohol‐Nonpreferring (NP) Rats

2011 ◽  
Vol 25 (S1) ◽  
Author(s):  
Shobha Mummalaneni ◽  
Jamison Coleman ◽  
Ashley Williams ◽  
Sunila Mahavadi ◽  
Huiping Zhou ◽  
...  
Keyword(s):  
Salty Taste

scholarly journals TINGKAT KEASINAN DAN UJI ORGANOLEPTIK TELUR AYAM RAS DENGAN WAKTU PERENDAMAN YANG BERBEDA

2021 ◽  
Vol 4 (1) ◽  
pp. 41-45
Author(s):  
Umbang Arif Rokhayati ◽  
Soegeng Herijanto
Keyword(s):  
Salt Solution ◽  
Salt Water ◽  
Water Solution ◽  
Salinity Level ◽  
Table Salt ◽  
Soaking Time ◽  
Randomized Design ◽  
Salty Taste ◽  
Completely Randomized Design ◽  
Materials Used

The purpose of this study was to determine the organoleptic value of salty taste in eggs soaked in salt solution with different soaking times. The materials used in this study were 90 eggs, rubbing ash and crust salt (table salt). The experimental design used was a completely randomized design (CRD) with 3 treatments and 3 replications. The parameters observed in this study were the organoleptic value and salinity level. The results showed that the duration of soaking eggs in a salt solution had a significant effect on the organoleptic value and salinity of the eggs (P 0.05) on the organoleptic value and the salinity level of the panelists preferred the results of soaking in a salt water solution with a long soaking time of 12 days.

Downstream processing of an oxidized industrial kraft liquor by membrane fractionation for vanillin and syringaldehyde recovery

2018 ◽  
Vol 197 ◽  
pp. 360-371 ◽  
Author(s):  
Inês Ferreira Mota ◽  
Paula Rodrigues Pinto ◽  
Ana Mafalda Ribeiro ◽  
José Miguel Loureiro ◽  
Alírio Egídio Rodrigues
Keyword(s):  
Downstream Processing ◽  
Membrane Fractionation

Lucretius and the Salty Taste of Sea Air

2021 ◽  
Vol 69 ◽  
pp. 173-217
Author(s):  
Pamela Zinn
Keyword(s):  
Direct Contact ◽  
Water Cycle ◽  
Traditional View ◽  
Sensory Threshold ◽  
De Rerum Natura ◽  
Indirect Contact ◽  
Salty Taste

This article treats the sense of taste in Epicurean thought through the evidence in Lucretius’ De rerum natura. It reconstructs Lucretius’ account of what taste is and how it works, with a view to explaining instances like the taste of salt by the seaside, where we seem to taste at a distance. I argue that such instances are not exceptions, but examples that reveal more about the processes behind them. When analyzed in conjunction with the physiology of taste and the water cycle, the salty taste of sea air confirms the traditional view that the perception of flavor consistently occurs through direct contact with the object of perception, not through indirect contact with an intermediary. Moreover, it advances the understanding of what comes into contact, what the perceiver contributes to taste, and taste’s sensory threshold.

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