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- Cho, Sungeun; Yoon, Suk Hoo; Min, Jieun; Lee, Suji; Tokar, Tonya; Lee, Sun‐Ok; Seo, Han‐Seok
- Journal of food science 2016 v.81 no.1 pp. S199
- sensation, etc ; brown rice; celiac disease; chewiness; consumer acceptance; gluten-free diet; males; rice cakes; rice flour; sensory evaluation; sugars; sweetness; texture; United States; Show all 14 Subjects
- ... Because the Korean rice cake, Seolgitteok, is mainly prepared with rice flour containing no gluten‐protein associated with celiac disease, it can be considered for inclusion in a gluten‐free diet. However, Western consumers may be unlikely to enjoy the plain flavor and chewy texture of Seolgitteok. This study aimed to determine both sensory and nonsensory factors that might affect U.S. consumers’ ...
- Ghawi, Sameer Khalil; Shen, Yuchi; Niranjan, Keshavan; Methven, Lisa
- Journal of food science 2014 v.79 no.9 pp. S1756
- sensation, etc ; Brassica; boiling; broccoli; burning; consumer acceptance; cooking; flavor; glucosinolates; hydrolysis; isothiocyanates; mustard seed; odors; seeds; sous vide; temperature; texture; thioglucosidase; Show all 18 Subjects
- ... Broccoli, a rich source of glucosinolates, is a commonly consumed vegetable of the Brassica family. Hydrolysis products of glucosinolates, isothiocyanates, have been associated with health benefits and contribute to the flavor of Brassica. However, boiling broccoli causes the myrosinase enzyme needed for hydrolysis to denature. In order to ensure hydrolysis, broccoli must either be mildly cooked o ...