Taste and flavor enhancement are often induced through the use of savory umami compounds such as glutamic acid and 5′-nucleotides. These compounds are found at high levels in numerous natural ingredients. Utilizing such natural ingredients within real food systems, such as meat products, requires consideration of the other taste and flavor attributes that the ingredient contributes. Quantification of umami amino acids and nucleotides allows the predicted equivalent umami concentration (EUC) to be calculated. In this study, an increase in EUC led to increased umami taste perception within meat products, however where sweetness and acidity were concurrently increased, the overall umami taste was suppressed.
The objective of this research was to compare the volatile aroma compounds and Maillard reaction precursors (free amino acids and sugars) of four cooked rice samples: two milled fragrant rice samples, a milled non-fragrant rice, and a brown non-fragrant rice. Rice was cooked using an electric rice cooker. The cooked brown rice contained more Maillard-derived volatiles and lipid-derived volatiles than the cooked milled rice. Cooking reduced levels of sugars and amino acids, but not consistently. Sucrose was substantially reduced in milled but not brown rice, while losses of amino acids were less and predominantly in milled rice.
Taste and flavor enhancement are often induced through the use of savory umami compounds such as glutamic acid and 5′-nucleotides. These compounds are found at high levels in numerous natural ingredients. Utilizing such natural ingredients within real food systems, such as meat products, requires consideration of the other taste and flavor attributes that the ingredient contributes. Quantification of umami amino acids and nucleotides allows the predicted equivalent umami concentration (EUC) to be calculated. In this study, an increase in EUC led to increased umami taste perception within meat products, however where sweetness and acidity were concurrently increased, the overall umami taste was suppressed.
The objective of this research was to compare the volatile aroma compounds and Maillard reaction precursors (free amino acids and sugars) of four cooked rice samples: two milled fragrant rice samples, a milled non-fragrant rice, and a brown non-fragrant rice. Rice was cooked using an electric rice cooker. The cooked brown rice contained more Maillard-derived volatiles and lipid-derived volatiles than the cooked milled rice. Cooking reduced levels of sugars and amino acids, but not consistently. Sucrose was substantially reduced in milled but not brown rice, while losses of amino acids were less and predominantly in milled rice.
Large and intense wildfires are integral to the globally important boreal forest biome. While much is known about boreal wildfires, the focus on forest remnants that either escape or survive these intense fires is a recent phenomenon: academics now study ecological processes of wildfire residuals, forest policymakers use their patterns to design harvest strategies, forest managers consider their economic value, and conservationists recognize their intrinsic ecological importance. Ecology of Wildfire Residuals in Boreal Forests is the first book to explore ecological patterns and processes of what does not burn within boreal wildfires. Following a brief introduction to the boreal forest biome, it discusses the processes that form wildfire residuals; how they are studied, with various approaches and methods; the types, extent, and ecological functions of wildfire residuals; and their role in forest management applications, all in the context of ecological scale. This book is a reference for researchers and graduate students studying boreal forest ecology, as well as for policymakers and forest managers. It adopts a non-reductionist perspective that will be of interest to scientists from conservation science, forest ecology, forest management, and timber production. Brings together fire behaviour, ecological scale, vegetation ecology, and conservation biology to provide a cross disciplinary, multi-scale, and an integrative discussion of forest fire residuals Captures the state of knowledge with a meta-analysis of research trends during the past few decades, with a comprehensive review of the literature, a compilation of key references, and a list of key topics relevant to the study of boreal wildfire residuals Identifies the major gaps and uncertainties in the present body of knowledge, including a critique of study techniques and reporting practices to date, and proposes a set of terms and definitions and a list of research questions and priorities Includes the authors’ observations and research experience from boreal Canada, and information extracted from interactions with North American and European ecologists, forest managers, and conservationists
This volume provides a comprehensive introduction to postcolonial medieval studies and examines the historical connections between postcolonial studies and medieval studies. Lisa Lampert-Weissig provides new readings of medieval texts including Wolfram von Eschenbach's Parzival, Mandeville's Travels and Guillaume de Palerne, a romance about werewolves set in Norman Sicily. In addition, she examines Walter Scott's Ivanhoe from the perspective of postcolonial medieval studies, as well contemporary novels by Salman Rushdie, Tariq Ali, Juan Goytisolo, and Amitav Ghosh.
Learn how to apply nutritional principles to promote optimal patient care! The Dental Hygienist's Guide to Nutritional Care, 6th Edition, explains how teaching proper nutrition can improve oral and systemic health. Case studies and clear, full-color photos and illustrations provide a basis for assessing, diagnosing, planning, implementing, and evaluating the care of patients. In addition, a solid foundation in nutrition prepares you for the subject’s increased emphasis on the NBDHE examination. NEW! Incorporation of the latest federal nutrition standards and initiatives includes Healthy People 2030 and the 2020 Dietary Guidelines for Americans. Clinically relevant applications to dental hygiene include a focus on patient education and dental hygiene considerations. Vitamin and mineral content is presented based on the oral effects of micronutrients. Case studies and Health Applications in each chapter demonstrate how nutrition concepts can be applied to specific patient situations. Robust practice opportunities allow you to test your comprehension and apply what you’ve learned. Key terms are highlighted in each chapter and defined in the glossary.
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