inosinic acid


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Related to inosinic acid: Inosine monophosphate

in·o·sin·ic acid

 (ĭn′ə-sĭn′ĭk, ī′nə-)
n.
A nucleotide found in muscle and other tissues that is formed by the deamination of AMP and on hydrolysis yields inosine.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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[USPRwire, Fri Sep 28 2018] Inosinic acid is a purine nucleotides which has one phosphate group esterified to the sugar moiety and hypoxanthine as the base.
New investments expected to boost the lnosinic Acid Market between 2017-2027
In addition, greater (P < 0.05) inosinic acid content was observed in T-1.
Probiotic (Bacillus coagulans) cells in the diet benefit the white shrimp Litopenaeus vannamei
Umami is a taste associated with substances such as monosodium glutamate and inosinic acid.
Scientists find tongues of mice have fat-taste receptors
The polyribonucleotides can be made of inosinic acid (poly I), cytidilic acid (poly C), adenylic acid (poly A) or uridylic acid (poly U).
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A study of the mechanism of umami sensation revealed that water-soluble inosine-5'monophosphate, or inosinic acid, could enhance the umami sensation of glutamic acid [10].
Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging
Inosinic acid, or inosine-5'monophosphate (IMP), is a nucleotide that has been shown to enhance the umami intensity of glutamic acid [7].
Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket
Role of taste active components, glutamic acid, 5- inosinic acid and potassium ion in taste of chicken meat extract.
Use of alternative curing salts for processing salamis
Then, the flesh color (lightness, [L.sup.*]; redness, [a.sup.*]; yellowness, [b.sup.*]), pH, tenderness, cooking loss, drip loss, hardness, elasticity, cohesion, and resilience, and concentrations of inosinic acid, fatty acid, and amino acid were determined.
Effect of fermented biogas residue on growth performance, serum biochemical parameters, and meat quality in pigs

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