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Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor.
Food Sci Anim Resour
January 2025
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
Simulating meat flavor via Maillard reaction model systems that contain a mixture of amino acids and reducing sugars is an effective approach to understanding the reaction mechanism of the flavor precursors. Notably, animal resources such as fish, beef, chicken, pork hydrolysates, and fats are excellent precursors in promoting favorable meaty and roasted flavors and umami tastes of Maillard reaction products. The experimental conditions and related factors of the model systems for sensory enhancements, debittering, and off-flavor reduction with meat and by-products are summarized in this review.
View Article and Find Full Text PDFA Retrospective Analysis of Morbidity and Risk Factors of Multiple Myeloma with Peripheral Neuropathy.
Br J Hosp Med (Lond)
December 2024
Department of Hematology, Hebei General Hospital, Shijiazhuang, Hebei, China.
Peripheral nerve injury affects some people with multiple myeloma; this condition can be brought on by the disease itself or by the treatments they receive. Such a complication increases patients' financial burden, causes treatment to be interrupted or delayed, and reduces treatment efficacy. However, opinions regarding the risk factors for peripheral neuropathy are currently divided.
View Article and Find Full Text PDFCategorization is an essential task for sensory perception. Individuals learn category labels using a variety of strategies to ensure that sensory signals, such as sounds or images, can be assigned to proper categories. Categories are often learned on the basis of extreme examples, and the boundary between categories can differ among individuals.
View Article and Find Full Text PDFNeural specialization for 'visual' concepts emerges in the absence of vision.
Cognition
January 2025
Department of Psychological & Brain Sciences, Johns Hopkins University, Baltimore, MD, USA. Electronic address:
The 'different-body/different-concepts hypothesis' central to some embodiment theories proposes that the sensory capacities of our bodies shape the cognitive and neural basis of our concepts. We tested this hypothesis by comparing behavioral semantic similarity judgments and neural signatures (fMRI) of 'visual' categories ('living things,' or animals, e.g.
View Article and Find Full Text PDFThe hidden palette: Uncovering key substances driving color variation in sesame-flavor Baijiu.
Food Chem
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Anhui Fermented Food Engineering Research Center, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, No.420 Feicui Road, Hefei City 230601, Anhui Province, People's Republic of China. Electronic address:
Color is a pivotal in the visual quality of sesame-flavor Baijiu (SFB), may significantly influence consumers' perception. This study investigated the sensory differences among samples with different colors and identified potential substances responsible for these color variations. Sensory evaluation revealed subtle quality differences (Adonis R = 0.
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