Sentence examples similar to altering flavours from inspiring English sources

The low-fat dairy desserts are generally not so much appreciated as the corresponding products containing fat because of altered flavour and texture characteristics.

Each taste bud has anywhere between 50 and 100 taste cells, so you can really take a trip to flavour country when you throw in more than one type of flavour to the point where you're able to alter flavour profiles as if you've got a tiny chemistry set behind your teeth.

The camera positively salivates over the dazzling repast he's preparing, the chef's sidekicks (John Leguizamo and Bobby Cannavale) rave about its mind-altering flavours, and the head waitress (Scarlett Johansson) melts into an orgasmic mush at the sight of his culinary wizardry.

Variation in steaming time for fixation or processing from additional stages of rolling and drying are sometimes used to improve or altering the flavour for types of green tea.

This is due principally to the evaporation of the essential oils when the herb dries, altering the flavour quite markedly.

After processing, a tea may be blended with other teas or mixed with flavourants to alter the flavour of the final tea.

The addition of 0·57 m m-caffeine to a lemon-flavoured SSB did not alter the flavour of the SSB, but was responsible for significantly increasing consumption in comparison to the NC-SSB.

The frying radically alters the flavour of the kimchi, mellowing it and rounding out all those hard-edged flavours that assault your nostrils every time you open the fridge.

If wished, you can also add a few drops or squeezes of fresh lemon juice but this will alter the flavour a lot; the peel contains the aromatic essential oils and therefore has a slightly different flavour from the juice.

First mining and later logging and tourism have done more in 150 years to alter the flavour of the mountain scenery in many areas than the actions of ice and water over millennia.

The status of flavour character being cheese-like was dependent on taste levels, where either NaCl or lactic acid at a high or low level altered the flavour character to being atypical of cheese.