గ్లుటామిక్ ఆమ్లం ఉప్పు లేదా ఎస్టర్,

Noun:

గ్లుటామాటే,

glutamates's Usage Examples:

Of particular interest are the high amounts of both glutamates (not as monosodium glutamate) and ribonucleotides in A.

The kernel is used as oil, bran, starch, glutamates, animal feed, and solvents.

fermented garum is a rich source of umami flavoring due to the presence of glutamates.

Glutamic acid and glutamates are natural constituents of.

design and administration by capsule, because of the unique aftertaste of glutamates.

Yeast extracts and fermented foods contain glutamic acid (free glutamates), an amino acid which adds an umami flavor.

have a stronger, less subtle flavor, due to the use of chemical flavor enhancers—glutamates and ribonucleotides.

soy sauce by Rudolf Grewe, Charles Perry, and others due to its high glutamates content and resultant umami flavor.

This gene catalyzes the hydrolysis of folylpoly-gamma-glutamates and antifolylpoly-gamma-glutamates by the removal of gamma-linked polyglutamates and glutamate.

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

that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products.

Vegemite is salty, slightly bitter, malty, and rich in glutamates – giving it an umami flavour similar to beef bouillon.

5"-ribonucleotides, E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami.

Synonyms:

salt,

Antonyms:

dull,