Creamy. Gritty. Crunchy. Slimy. Oral texture perception is a major factor contributing to each person's food preferences. Now, a new study from the Monell Center reports that individuals' perception ...

Consumers’ perception of starch texture is shaped by individual variations in the amount and activity of salivary amylase, according to new research from the Monell Center. The study, reported in the ...

Creamy. Gritty. Crunchy. Slimy. Oral texture perception is a major factor contributing to each person's food preferences. Now, a new study finds that individuals' perception of starch texture is ...

Blood glucose levels following starch ingestion are influenced by genetically determined differences in salivary amylase, an enzyme that breaks down dietary starches, according to a new study in the ...

Enzymes in our saliva can wreak havoc on the textures of starch-thickened foods in a matter of minutes. My daughter eats oatmeal for breakfast—just boiled rolled oats with some sugar and milk. She ...

Nutrition scientists have been working to understand the relationship between type 2 diabetes and genes that express a salivary enzyme that breaks down starch, but many conflicting studies have led to ...

PHILADELPHIA (October 13, 2010) – Creamy. Gritty. Crunchy. Slimy. Oral texture perception is a major factor contributing to each person's food preferences. Now, a new study from the Monell Center ...

Washington, Apr 5 (ANI): Blood glucose levels following starch ingestion are influenced by genetically-determined differences in salivary amylase, an enzyme that breaks down dietary starches, a new ...

Scientists report that blood glucose levels following starch ingestion are influenced by genetically-determined differences in the oral enzyme salivary amylase. Specifically, higher salivary amylase ...

PHILADELPHIA (April 04, 2012) – Scientists from the Monell Center report that blood glucose levels following starch ingestion are influenced by genetically-determined differences in salivary amylase, ...