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Ingredient
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Derived from flavor compounds · verified measured labels + GNN ensemble predictions
60 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
Based on 10 papers
Based on 6 papers
Based on 6 papers
Based on 4 papers
Based on 2 papers
Lactobacillus strains → tolerate → acid and bile salts
“Results showed twenty seven isolates did not have ability to tolerate acid and bile salts and antimicrobial activity against four indicator bacteria included Eshirichia coli, Listeria monocytogenesis, bacillus cereus, Salmonella entritidis. Only one Isolate namely Lactobacillus casei could tolerate acid and bile salt and had antibacterial activity against of L. monocytogenesis.”
Legionella pneumophila → survive → salt solutions
“It was found that at temperatures between 4 degrees C and 20 degrees C, Legionella organisms survived in salt solutions up to 3% NaCl.”
quinoa → can grow in → salt concentrations as high as those found in seawater (40 mS cm−1)
“The crop has also demonstrated unusually high salt tolerance; many varieties can grow in salt concentrations as high as those found in seawater (40 mS cm−1)”
Campylobacter jejuni → did not survive → salting, rinsing, and chilling operations
“The organisms did not survive the salting, rinsing, and chilling operations in a kosher processing plant.”
bacteria added to food → should have → limited extent of bile salt transformation capacity
“the absence or limited extent of bile salt transformation capacity of bacteria added to food should be a pre-requisite for labelling a product as GRAS (generally recognised as safe)”
salt content → should be regulated in → processed and fast food and in snacks
“Regulation of the salt content in processed and fast food and in snacks is advocated, to curtail the salt burden on society imposed by the food industry.”
salt intake → should be limited to → 5-6 g/d
“Salt intake in young men was alarming high and even subjects in the lowest quartile of Na excretion did not meet present recommendations to limit salt intake to 5-6 g/d.”
salt water or shellfish exposure → increases the risk of → Vibrio vulnificus wound infections
“Patients with wound infections were more likely than controls to have had recent exposure of the skin to salt water or shellfish (P less than .05).”
Lactobacillus isolates → are resistant to → NaCl (1–6%), bile salt (0.5–3%)
“The isolates were resistant to NaCl (1–6%), bile salt (0.5–3%) and showed good growth in the acidic condition, while maximum growth was observed at pH around 6.0.”
salt intake reduction → requires → nationwide policies
“To reduce salt intake, it is necessary to adopt a combination of nationwide policies such as food reformulation and food labelling.”
“The pH changed during the course of ripening, decreasing in full-fat full-salt cheese, increasing in half-fat reduced-salt and half-fat half-salt cheeses and remaining constant in other cheeses with different fat and salt levels.”
pH → decreases → full-fat full-salt cheese
“A potent kokumi peptide, γ-Glu-Val-Gly, enhanced sweetness, saltiness and umami when added to 3.3% sucrose, 0.9% NaCl and 0.5% MSG solutions, respectively.”
kokumi peptide (γ-Glu-Val-Gly) → enhances → saltiness
“the absolute perception (intensity rating) decreased with age for all tastants in water, but only for the salty and sweet tastants in product.”
ageing → decreases → perception of salty and sweet tastants in product
“The panel concluded that NaCl enhanced mouthfeel, sweetness, balance and saltiness, while decreasing or masking off-note factors.”
sodium chloride (NaCl) → enhances → mouthfeel, sweetness, balance, saltiness
“At the same time, proteins like lactoferrin, bile-salt stimulated lipase, haptocorrin, kappa-casein, and folate-binding protein can facilitate the absorption of nutrients in the neonatal gut.”
bile-salt stimulated lipase → facilitates → absorption of nutrients