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Salt (NaCl) is a key component of the human diet because it provides the sodium ion (Na+), an essential mineral for our body. Na+ regulates extracellular fluid volume and plays a key role in many physiological processes, such as the generation of nerve impulses. Na+ is lost continuously through the kidneys, intestine, and sweating. Thus, to maintain proper bodily balance, losses have to be balanced with foods containing this cation. The need for salt explains our ability to detect Na+ in foodstuffs: Na+ elicits a specific taste sensation called “salty”, and gustatory sensitivity to this cation is crucial for regulating its intake. Indeed, the widespread use of salt in food products for flavoring and to improve their palatability exploits our sense of taste for Na+. When consumed in excess, however, salt might be detrimental to health because it may determine an increase in blood pressure—a major risk factor for many cardiovascular diseases. Understanding how salt taste works and how it affects food preference and consumption is therefore of paramount importance for improving human nutrition. This book comprises cutting-edge research dealing with salt taste mechanisms relevant for nutrition and health.

taste sensitivity --- taste thresholds --- food records --- food intake --- oral microbiota --- eating habits --- taste --- sodium taste --- renin --- angiotensin II --- angiotensinogen --- angiotensin-converting enzyme --- high-salt diet --- blood pressure --- doenjang --- soybean paste --- epithelial sodium channel --- sodium homeostasis --- amiloride --- salt deprivation --- short-term preference test --- salt --- TRPV1 gene --- rs806500 --- dietary --- biomarker --- elderly --- nutrigenetics --- salt taste perception --- taste threshold --- sodium chloride --- metabolic syndrome --- Mediterranean diet --- sodium receptor --- salt taste --- taste transduction --- Korean soy sauce --- kokumi --- umami --- salty --- chorda tympani --- amiloride-insensitive salt taste pathway --- n/a

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This book reprinted from articles published in the Special Issue “Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging” of the journal Foods aims to provide a deeper understanding of novel techniques to measure the different sensory, emotional, and physiological responses toward foods. The editor hopes that the findings from this Special Issue can help the broader scientific community to understand the use of novel sensory science techniques that can be used in the evaluation of products.

virtual reality --- acceptability --- Cabernet Sauvignon --- wine --- context --- emotions --- immersive environments --- chocolate products --- hordenine --- happiness --- beer consumption --- sensory analysis --- beer styles --- entomophagy --- neophobia --- alternative protein source --- emojis --- EsSense profile® --- facial expressions --- purchase intention --- energy drinks --- beef --- chocolate --- biometrics --- Cochran’s Q test --- ethnic --- plant --- conscious --- unconscious --- check-all-that-apply --- linear model --- correspondence analysis --- RPPG and PPG heart rate --- branding --- familiarity --- soy sauce --- food images --- consumer --- approach–avoidance --- Approach–Avoidance Task (AAT) --- valence --- arousal --- wanting --- implicit measure --- self-report --- mobile phone --- home-use test --- ecological validity --- jambalaya --- online auction --- n/a --- Cochran's Q test --- approach-avoidance --- Approach-Avoidance Task (AAT)

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Salt (NaCl) is a key component of the human diet because it provides the sodium ion (Na+), an essential mineral for our body. Na+ regulates extracellular fluid volume and plays a key role in many physiological processes, such as the generation of nerve impulses. Na+ is lost continuously through the kidneys, intestine, and sweating. Thus, to maintain proper bodily balance, losses have to be balanced with foods containing this cation. The need for salt explains our ability to detect Na+ in foodstuffs: Na+ elicits a specific taste sensation called “salty”, and gustatory sensitivity to this cation is crucial for regulating its intake. Indeed, the widespread use of salt in food products for flavoring and to improve their palatability exploits our sense of taste for Na+. When consumed in excess, however, salt might be detrimental to health because it may determine an increase in blood pressure—a major risk factor for many cardiovascular diseases. Understanding how salt taste works and how it affects food preference and consumption is therefore of paramount importance for improving human nutrition. This book comprises cutting-edge research dealing with salt taste mechanisms relevant for nutrition and health.

Research & information: general --- Biology, life sciences --- Food & society --- taste sensitivity --- taste thresholds --- food records --- food intake --- oral microbiota --- eating habits --- taste --- sodium taste --- renin --- angiotensin II --- angiotensinogen --- angiotensin-converting enzyme --- high-salt diet --- blood pressure --- doenjang --- soybean paste --- epithelial sodium channel --- sodium homeostasis --- amiloride --- salt deprivation --- short-term preference test --- salt --- TRPV1 gene --- rs806500 --- dietary --- biomarker --- elderly --- nutrigenetics --- salt taste perception --- taste threshold --- sodium chloride --- metabolic syndrome --- Mediterranean diet --- sodium receptor --- salt taste --- taste transduction --- Korean soy sauce --- kokumi --- umami --- salty --- chorda tympani --- amiloride-insensitive salt taste pathway

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This book covers the latest development of bioprocess technology including theoretical, numerical, and experimental approaches in biotechnology as well as green technology that bridge conventional practices and Industry 4.0. Bioprocessing is one of the key factors in several emerging industries of biofuels, used in the production of biogas, bioethanol, and biodiesel; industrial enzymes; waste management through biotechnology; new vaccines; and many more. It is hoped that the novel bioprocess and green biotechnologies presented in this book are useful in assisting the global community in working towards fulfilling the Sustainable Development Goals (SDG) of the United Nations.

Technology: general issues --- extraction --- leaf --- liquid biphasic flotation --- polygonum --- protein --- date fruits --- proximate analysis --- physico-chemical characteristics --- date sugar --- phytoconstituents --- amino acids --- biomaterials --- Ficus carica --- diabetes mellitus --- proteomics --- sperm quality --- bioeconomy --- bioprocesses --- applications --- policy --- social welfare --- sustainability --- nanofiltration --- lipase --- Fusarium heterosporum --- fatty acid methyl ester --- electronics package --- induction heating --- magnetic field --- electric field --- TM110 single-mode cavity --- solder --- eddy current --- GABA --- fermented food --- functional food --- non-protein amino acid --- soy sauce fermentation --- lignocellulosic biomass --- holocellulose --- CMC --- degree of substitution --- excipient --- non-edible --- oil --- biodiesel production --- fuel --- Lactobacillus isolation --- lag phase --- bacteria sequencing --- breast milk --- chitosan --- co-loaded nanoparticles --- hydrophobic modification --- l-ascorbic acid --- thymoquinone --- sustainable supply chain management (SSSCM) --- social sustainability --- qualitative research --- Pakistan --- biohydrogen production --- immobilised cells --- entrapment --- alginate --- activated carbon --- carbon dioxide --- culture media --- microorganism --- optimization --- plant growth promoting rhizobacteria --- oil palm seedlings nursery --- biofertilizers --- chemical fertilizer --- n/a --- sago hampas --- amylase --- cellulase --- substrate feeding --- saccharification --- biomass --- waste cooking oil --- green fuel --- biodiesel --- heterogeneous catalyst --- deoxygenation

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This book covers the latest development of bioprocess technology including theoretical, numerical, and experimental approaches in biotechnology as well as green technology that bridge conventional practices and Industry 4.0. Bioprocessing is one of the key factors in several emerging industries of biofuels, used in the production of biogas, bioethanol, and biodiesel; industrial enzymes; waste management through biotechnology; new vaccines; and many more. It is hoped that the novel bioprocess and green biotechnologies presented in this book are useful in assisting the global community in working towards fulfilling the Sustainable Development Goals (SDG) of the United Nations.

Technology: general issues --- extraction --- leaf --- liquid biphasic flotation --- polygonum --- protein --- date fruits --- proximate analysis --- physico-chemical characteristics --- date sugar --- phytoconstituents --- amino acids --- biomaterials --- Ficus carica --- diabetes mellitus --- proteomics --- sperm quality --- bioeconomy --- bioprocesses --- applications --- policy --- social welfare --- sustainability --- nanofiltration --- lipase --- Fusarium heterosporum --- fatty acid methyl ester --- electronics package --- induction heating --- magnetic field --- electric field --- TM110 single-mode cavity --- solder --- eddy current --- GABA --- fermented food --- functional food --- non-protein amino acid --- soy sauce fermentation --- lignocellulosic biomass --- holocellulose --- CMC --- degree of substitution --- excipient --- non-edible --- oil --- biodiesel production --- fuel --- Lactobacillus isolation --- lag phase --- bacteria sequencing --- breast milk --- chitosan --- co-loaded nanoparticles --- hydrophobic modification --- l-ascorbic acid --- thymoquinone --- sustainable supply chain management (SSSCM) --- social sustainability --- qualitative research --- Pakistan --- biohydrogen production --- immobilised cells --- entrapment --- alginate --- activated carbon --- carbon dioxide --- culture media --- microorganism --- optimization --- plant growth promoting rhizobacteria --- oil palm seedlings nursery --- biofertilizers --- chemical fertilizer --- sago hampas --- amylase --- cellulase --- substrate feeding --- saccharification --- biomass --- waste cooking oil --- green fuel --- biodiesel --- heterogeneous catalyst --- deoxygenation