The fifth dimension of the taste in Spirulina platensis feed. Study on the influence of monosodium glutamate in the development and composition of the Spirulina platensis algae

Food additives have become a way of life, creating pleasure and food request. But from the point of view of health promotion, it is necessary to demonstrate the risks and find out new possibilities for a good sensorial aspect of the food. This would apply especially in the case of long-term consumpt...

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Bibliografiske detaljer
Main Authors: Ştefan MANEA, Gabriela VLĂSCEANU, Gabriela IORDĂCHESCU, Alina DUNE
Format: Artigo
Sprog:Inglês
Udgivet: Galati University Press 2010-12-01
Serier:Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
Fag:
umami
monosodium glutamate
Spirulina platensis
Online adgang:http://www.ann.ugal.ro/tpa/Anale%202010/vol%202/Full%20paper%20GIordachescu.pdf
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