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Glutamate flavoring

Index Glutamate flavoring

Glutamate flavoring is a generic name for flavor-enhancing compounds based on glutamic acid and its salts (glutamates). [1]

27 relations: Adenosine monophosphate, Ajinomoto, Calcium diglutamate, Chinese food (disambiguation), CRS, Dashi, Disodium guanylate, Disodium inosinate, Elimination diet, Excitotoxicity, Glutamic acid, Gluten-related disorders, Guanosine monophosphate, Inosinic acid, Junk food, Kikunae Ikeda, List of common misconceptions, List of loanwords in Indonesian, List of syndromes, Marmite, Monosodium glutamate, Nocebo, Nutritional neuroscience, Nutritional yeast, Sautéed mushrooms, Tien Chu Ve-Tsin, Umami.

Adenosine monophosphate

Adenosine monophosphate (AMP), also known as 5'-adenylic acid, is a nucleotide.

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is a Japanese food and chemical corporation which produces seasonings, cooking oils, TV dinners, sweeteners, amino acids, and pharmaceuticals.

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Calcium diglutamate

Calcium diglutamate, sometimes abbreviated CDG and also called calcium glutamate, is a compound with formula Ca(C5H8NO4)2.

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Chinese food (disambiguation)

Chinese food refers to Chinese cuisine or food.

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CRS may refer to.

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is a class of soup and cooking stock used in Japanese cuisine.

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Disodium guanylate

Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate (GMP).

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Disodium inosinate

Disodium inosinate (E631) is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P.

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Elimination diet

An elimination diet, also known as exclusion diet is a diagnostic procedure used to identify foods that an individual cannot consume without adverse effects.

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Excitotoxicity is the pathological process by which nerve cells are damaged or killed by excessive stimulation by neurotransmitters such as glutamate and similar substances.

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Glutamic acid

Glutamic acid (symbol Glu or E) is an α-amino acid with formula.

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Gluten-related disorders

Gluten-related disorders is the umbrella term for all diseases triggered by gluten.

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Guanosine monophosphate

Guanosine monophosphate (GMP), also known as 5'-guanidylic acid or guanylic acid (conjugate base guanylate), is a nucleotide that is used as a monomer in RNA.

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Inosinic acid

Inosinic acid or inosine monophosphate (IMP) is a nucleoside monophosphate.

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Junk food

Junk food is a pejorative term for food containing a large number of calories from sugar or fat with little fibre, protein, vitamins or minerals.

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Kikunae Ikeda

was a Japanese chemist and Tokyo Imperial University professor of Chemistry who, in 1908, uncovered the chemical basis of a taste he named umami.

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List of common misconceptions

This list of common misconceptions corrects erroneous beliefs that are currently widely held about notable topics.

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List of loanwords in Indonesian

The Indonesian language has absorbed many loanwords from other languages, including Sanskrit, Tamil, Hindi, Arabic, Persian, Portuguese, Dutch, Chinese and other Austronesian languages.

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List of syndromes

This is an alphabetically-sorted list of medical syndromes.

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Marmite is a British food spread currently produced by Unilever.

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Monosodium glutamate

Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids.

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A nocebo effect is said to occur when negative expectations of the patient regarding a treatment cause the treatment to have a more negative effect than it otherwise would have.

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Nutritional neuroscience

Nutritional neuroscience is the scientific discipline that studies the effects various components of the diet such as minerals, vitamins, protein, carbohydrates, fats, dietary supplements, synthetic hormones, and food additives have on neurochemistry, neurobiology, behavior, and cognition.

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Nutritional yeast

Nutritional yeast is a deactivated yeast, often a strain of Saccharomyces cerevisiae, which is sold commercially as a food product.

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Sautéed mushrooms

Sautéed mushrooms (French: Champignons sautés au beurre) is a flavorful dish prepared by sautéing edible mushrooms.

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Tien Chu Ve-Tsin

Tien Chu Ve-Tsin Chemical Limited is a Chinese manufacturer of honey by-products, food chemicals and additives including Monosodium Glutamate or MSG.

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Umami, or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness).

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Redirects here:

Chinese Restaurant Syndrome, Chinese food syndrome, Chinese restaurant syndrome, Free glutamate, Glutamate sensitivity, Glutamic acid (flavor), Glutamic acid (flavour), Health Dangers of Monosodium Glutamate, Monosodium glutamate poisoning, Monosodium glutamate symptom complex, Ve tsin.


[1] https://en.wikipedia.org/wiki/Glutamate_flavoring

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