Creamy. Gritty. Crunchy. Slimy. Oral texture perception is a major factor contributing to each person's food preferences. Now, a new study finds that individuals' perception of starch texture is ...
Creamy. Gritty. Crunchy. Slimy. Oral texture perception is a major factor contributing to each person's food preferences. Now, a new study from the Monell Center reports that individuals' perception ...
A new Cornell University study brings additional clarity to the relationship between Type 2 diabetes and genes that express a salivary enzyme that breaks down starch. It was previously known that ...
Scientists from the Monell Center report that blood glucose levels following starch ingestion are influenced by genetically-determined differences in salivary amylase, an enzyme that breaks down ...
Consumers’ perception of starch texture is shaped by individual variations in the amount and activity of salivary amylase, according to new research from the Monell Center. The study, reported in the ...
ITHACA, N.Y. – A new Cornell University study brings additional clarity to the relationship between Type 2 diabetes and genes that express a salivary enzyme that breaks down starch. It was previously ...
Nutrition scientists have been working to understand the relationship between Type 2 diabetes and genes that express a salivary enzyme that breaks down starch, but many conflicting studies have led to ...
Starch, a complex carbohydrate, is a vital source of nutrition for many mammals. Humans farm it in the form of rice, wheat, corn, potatoes and oats. Rats comb our garbage piles for scraps of pizza and ...
PHILADELPHIA (April 04, 2012) – Scientists from the Monell Center report that blood glucose levels following starch ingestion are influenced by genetically-determined differences in salivary amylase, ...
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