Background Long-term high sodium diet consumption has been largely implicated in the
pathogenesis of several cardiovascular disease conditions. Non-sodium salts such as …

Soybeans are an important plant-based food but its beany flavor and anti-nutritional factors
limit its consumption. Fermentation is an effective way to improve its flavor and nutrition. Furu …

The development of saltiness or saltiness enhancement peptides is important to decrease
the dietary risk factor of high sodium. Taste peptides in the yeast extract were separated by …

To explore the saltiness enhancement effect and mechanism of umami peptides, umami
peptides from Ruditapes philippinarum and ham were mixed with NaCl and determined …

To understand the umami taste of fermented broad bean paste (FBBP) and explore the
umami mechanism, eight peptides (PKALSAFK, NKHGSGK, SADETPR, EIKKAALDANEK …

Excessive consumption of sodium salt is one of the important inducers of cardiovascular and
cerebrovascular diseases. The reduction of physical labor and attention to health make …

Condiments (such as sodium chloride and glutamate sodium) cause consumers to ingest
too much sodium and may lead to a variety of diseases, thus decreasing their quality of life …

Reducing sodium intake without decreasing saltiness perception remains an important
target in the food industry. This study developed an effective protocol for evaluating the …

Sodium chloride (NaCl) is an enjoyable condiment. However, evidence is accumulating to
indicate that an excessive intake of Na+ in food may lead to an increased risk of …

A long-term high-sodium diet has been reported to increase the incidence of cardiovascular
diseases and other diseases, including osteoporosis, gastric cancer, stomach cancer, and …