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Therapeutic Properties of Fermented Foods and Beverages
Published in Megh R. Goyal, Preeti Birwal, Durgesh Nandini Chauhan, Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders, 2023
Initially, only pork, beef and veal were used in the preparation of sausage, which recently includes camel meat, poultry meat, venison and mixed meat. The traditional casings made from animal intestine is being replaced by composite casing made with synthetic material or casein having good printability and heat saleability. The natural and edible casings can also be infused with different flavors to improve the palatability of the product, antimicrobial compounds to enhance the shelf-life along with the inhibition of pathogenic microorganisms.3
Oral Nutritional Supplements and Appetite Stimulation Therapy
Published in Michael M. Rothkopf, Jennifer C. Johnson, Optimizing Metabolic Status for the Hospitalized Patient, 2023
Michael M. Rothkopf, Jennifer C. Johnson
Milkshake-type products are the standard ONS offered for most clinical situations (Table 16.5). They combine palatability and flavor options with high-value nutritional components. The products range in caloric density, from 0.5 to 2.0. Some offer additional soluble fiber or other enhancements. As with enteral feedings, a line of milkshake-type ONS products exists with disease-specific applications for diabetes, renal failure, COPD and others.
Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Sugars are used as a sweetener to improve the palatability of many foods and beverages, and are also used for food preservation and in jams and jellies. Sugars confer functional characteristics to foods, like viscosity, texture, body and browning capacity. They increase dough yield in baked goods, influence starch and protein breakdown, and control moisture thus preventing drying out (8).
Patho-physiological and toxicological aspects of monosodium glutamate
Published in Toxicology Mechanisms and Methods, 2019
MSG is tasteless by itself but it is a flavor enhancer that can be used to improve the taste of meat, fish, fowl, vegetables, and soup. It is said to provide a unique flavor which is not bitter, sour, sweet, nor salty. It is used extensively by the food industry in canned, frozen, and dried foods and Oriental food. It has also been used, with sugar, to improve the palatability of bitter drugs. MSG directly causes obesity, diabetes, triggers epilepsy, destroys eye tissues, exhibit genotoxic effect in many organs. On 6th June 2015, depending upon the report of Food Safety Standard Authority of India (FSSAI), the Central Government of India banned nationwide sale of Maggi noodles for an indefinite period. Nepal indefinitely banned Maggi over concerns about lead levels in the product. Remembering the disease consequences due to use of MSG, its application should be restricted/avoided to the forthcoming young generation of the country. It is our responsibility to educate them and inculcate in them the habit of critical examination of each packed food materials before consumption.
QuilliChew extended-release chewable tablets for the treatment of ADHD in patients ages 6 years old and above
Published in Expert Opinion on Drug Delivery, 2018
Ann Childress, Bernice Ponce De Leon, Mark Owens
ER formulations of MPH that do not require patients to swallow the dosage form intact have been a welcome addition to the market for patients with ADHD and their caregivers. All of the currently marketed oral formulations use the same basic ion-exchange technology and the ER components are coated to delay drug release. However, there are differences in MEROS, MPH-ERCT, and MPH-ER ODT and patients may prefer one formulation over the others. Although the oral suspensions may be the easiest to administer, characteristics such as taste, smell, texture and viscosity, volume, stability, and portability may influence acceptability. For all of the formulations taste may be the most important determinate of palatability, but taste-masking of the active pharmaceutical ingredient can be accomplished [60,61]. MPH-ER ODT is grape flavored, MPH-ERCT is cherry flavored, and MEROS is banana flavored [41,53,62] . Grittiness can also influence palatability [63]. The particle size, number of particles, and viscosity of the media can all influence perception of grittiness in both liquid and tablet formulations. Perception of grittiness increases with particle size. In one trial, particle sizes ≤263 microns were given low grittiness scores [60]. One of the patents for MPH-ERCT notes that the uncoated ion exchange resin complexes are milled to a size below 410 microns and have an average size of 100 to 200 microns [42].
Complete Oral Nutritional Supplements: Dietitian Preferences and Clinical Practice
Published in Journal of Dietary Supplements, 2019
Pauline Uí Dhuibhir, Noelle Collura, Declan Walsh
Taste and smell changes, commonly reported in cancer and other acute and chronic illnesses, can affect ONS palatability (Brown et al., 2013). In a recent study, taste and smell changes were present in almost half of treatment-naïve patients with solid tumors (Spotten et al., 2016). Most also had other nutritional symptoms and were often at nutritional risk. Genetic biotype also affects palatability. Fox (1932) demonstrated that people are either tasters or nontasters of the bitter substance phenylthiocarbamide (PTC) (Fox, 1932). Age and gender influence PTC sensitivity. Males are slightly less sensitive than females and sensitivity decreases with age. Previous ONS studies have not examined whether PTC sensitivity influences flavor choices.