Debittering Moringa oleifera (Lam.) Leaves in Fortified South Indian Instant Soup

[1]  Y. K. Chan,et al.  Micronutrients in Moringa oleifera and Their Potential in Food Fortification , 2018 .

[2]  Susan L. Johnson,et al.  Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables , 2018, Appetite.

[3]  Garima,et al.  Wild and domesticated Moringa oleifera differ in taste, glucosinolate composition, and antioxidant potential, but not myrosinase activity or protein content , 2018, Scientific Reports.

[4]  Dooshima Shiriki,et al.  Nutritional Evaluation of Complementary Food Formulations from Maize, Soybean and Peanut Fortified with Moringa oleifera Leaf Powder , 2015 .

[5]  J. Dwyer,et al.  Table 16. Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Elements (130)Food and Nutrition Board, Institute of Medicine, National Academies , 2015 .

[6]  J. Juvik,et al.  Total myrosinase activity estimates in brassica vegetable produce. , 2014, Journal of agricultural and food chemistry.

[7]  E. Phillips,et al.  Sucrose and Non-nutritive Sweeteners Can Suppress the Bitterness of Vegetables Independent of PTC Taster Phenotype , 2013, Chemosensory Perception.

[8]  P. Breslin,et al.  An Evolutionary Perspective on Food and Human Taste , 2013, Current Biology.

[9]  J. Abu,et al.  Effect of Moringa oleifera Leaf Powder Supplementation on Some Quality Characteristics of Wheat Bread , 2013 .

[10]  J. Hayes,et al.  Masking Vegetable Bitterness to Improve Palatability Depends on Vegetable Type and Taste Phenotype , 2013, Chemosensory Perception.

[11]  G. Pickering,et al.  Modifying Bitterness in Functional Food Systems , 2013, Critical reviews in food science and nutrition.

[12]  V. Muchenje,et al.  Nutritional characterization of Moringa (Moringa oleifera Lam.) leaves , 2011 .

[13]  J. Prakash,et al.  EFFECT OF DRIED MORINGA (MORINGA OLEIFERA LAM) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES , 2010 .

[14]  J. Fahey,et al.  Cultivar Effect on Moringa oleifera Glucosinolate Content and Taste: A Pilot Study , 2009, Ecology of food and nutrition.

[15]  Farooq Anwar,et al.  Moringa oleifera: a food plant with multiple medicinal uses , 2007, Phytotherapy research : PTR.

[16]  Barbara Ann Halkier,et al.  Biology and biochemistry of glucosinolates. , 2006, Annual review of plant biology.

[17]  J. Hayes,et al.  Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake , 2006, Physiology & Behavior.

[18]  S. V. Sarwatt,et al.  Nutrient and Antinutrient Contents in Raw and Cooked Young Leaves and Immature Pods Of Moringa oleifera, Lam , 2003 .

[19]  P. Breslin,et al.  An overview of binary taste–taste interactions , 2003 .

[20]  K. S. Narasiah,et al.  Use of Moringa Oleifera Seeds as a Primary Coagulant in Wastewater Treatment , 1998 .

[21]  Atle M. Bones,et al.  THE MYROSINASE-GLUCOSINOLATE SYSTEM, ITS ORGANISATION AND BIOCHEMISTRY , 1996 .

[22]  S. Schiffman,et al.  Bitterness of sweeteners as a function of concentration , 1995, Brain Research Bulletin.

[23]  L. Bartoshuk,et al.  Bitterness suppression as revealed by split-tongue taste stimulation in humans , 1985, Physiology & Behavior.

[24]  M. Ohtsuru,et al.  Studies on the Myrosinase from Wasabia japonica: Purification and Some Properties of Wasabi Myrosinase , 1979 .

[25]  H. Lawless Evidence for neural inhibition in bittersweet taste mixtures. , 1979, Journal of comparative and physiological psychology.

[26]  R. Pangborn,et al.  EFFECT OF HYDROCOLLOIDS ON ORAL VISCOSITY AND BASIC TASTE INTENSITIES , 1973 .

[27]  S. Parvathi,et al.  Studies on chemical composition and utilization of the wild edible vegetable athalakkai (Momordica tuberosa) , 2002, Plant foods for human nutrition.

[28]  G. Yen,et al.  Myrosinase activity and total glucosinolate content of cruciferous vegetables, and some properties of cabbage myrosinase in Taiwan , 1993 .

[29]  F. Clydesdale,et al.  Color as a factor in food choice. , 1993, Critical reviews in food science and nutrition.

[30]  P. A. Kreutler Nutrition in Perspective , 1980 .

[31]  D. R. Peryam,et al.  Hedonic scale method of measuring food preferences. , 1957 .