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Sensory and consumer research update : Umami to better balance emotional satisfaction from food

Keast, Russell, Liem, Djin G., Thornton, Megan and Cicerale, Sara 2016, Sensory and consumer research update : Umami to better balance emotional satisfaction from food, Food Australia, vol. 68, no. 2, pp. 38-39.

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Title Sensory and consumer research update : Umami to better balance emotional satisfaction from food
Author(s) Keast, RussellORCID iD for Keast, Russell orcid.org/0000-0003-2147-7687
Liem, Djin G.ORCID iD for Liem, Djin G. orcid.org/0000-0002-6619-6101
Thornton, MeganORCID iD for Thornton, Megan orcid.org/0000-0003-0722-0906
Cicerale, SaraORCID iD for Cicerale, Sara orcid.org/0000-0002-1100-0423
Journal name Food Australia
Volume number 68
Issue number 2
Start page 38
End page 39
Total pages 2
Publisher Australian Institute of Food Science and Technology
Place of publication North Sydney, N.S.W.
Publication date 2016-04
ISSN 1032-5298
Keyword(s) monosodium glutamate
Chinese food
wine
loniless in old age
Summary Monosodium glutamate, also known as sodium glutamate or MSG, is the sodium salt of glutamic-acid or glutamate, the most abundant naturally occurring non-essential amino-acids and can be found in many protein-rich food products such as meat, poultry, fish, eggs, dairy products and other plant sources. Glutamic-acid was discovered and isolated from wheat gluten and identified in the year 1866, by the German chemist Karl Heinrich Leopold Ritthausen.
Language eng
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 970111 Expanding Knowledge in the Medical and Health Sciences
HERDC Research category C2 Other contribution to refereed journal
Copyright notice ©2016, Australian Institute of Food Science and Technology
Persistent URL http://hdl.handle.net/10536/DRO/DU:30085376

Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
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