科学与环境
Mushroom-derived peptides boost saltiness by up to 70%, offering a path to low-sodium foods
来源: Phys.org - latest science and technology news stories · 发布于
Scientists have found a way to make salt taste saltier without increasing its sodium content, a welcome development in the culinary world. Salt is a powerful flavor enhancer, drawing out the subtle flavors of a dish while balancing sweetness and bitterness. Its appeal comes hand
Scientists have found a way to make salt taste saltier without increasing its sodium content, a welcome development in the culinary world. Salt is a powerful flavor enhancer, drawing out the subtle flavors of a dish while balancing sweetness and bitterness. Its appeal comes hand in hand with some drawbacks.
Salt activates the brain's reward system, making food more pleasurable, but eating too much salty food can negatively affect cardiovascular health.
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