Skip to Main content Skip to Navigation
Book sections

Mineral ions and cooking

Abstract : This chapter presents the main food characteristics impacted by both the nature and the content of mineral ions through a few selected examples. It provides on the involvement of mineral ions on taste perception of different food systems, on the colour of foods, and on the texture and structure of foods. The chapter focuses on the taste influence of minerals in model dairy products. Meat is recognized as an important source of protein in the human diet, but it also provides a large variety of minerals, which are involved in many physiological functions and are thus essential for good health. Along with aroma, taste and texture perception, colour is one of the key factors for food appreciation by consumers. It provides symbolic and associative information about the food. The Maillard reaction plays an important role in the appearance and flavour of food subjected to cooking or roasting.
Complete list of metadata

https://hal.inrae.fr/hal-03264736
Contributor : Sabine Julien <>
Submitted on : Friday, June 18, 2021 - 2:54:24 PM
Last modification on : Wednesday, June 23, 2021 - 11:02:21 AM

Identifiers

Collections

Citation

Christian Salles. Mineral ions and cooking. Róisín Burke, Alan Kelly, Christophe Lavelle, Hervé This vo Kientza. Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications. First edition, CRC Press, 2021, 9780429168703. ⟨10.1201/9780429168703⟩. ⟨hal-03264736⟩

Share

Metrics

Record views

24