- DNA and RNA.
Ribonucleotides themselves are
basic monomeric building blocks for RNA. Deoxyribonucleotides,
formed by
reducing ribonucleotides with the enzyme...
-
Disodium 5'-
ribonucleotides or I+G, E
number E635, is a
flavor enhancer which is
synergistic with
glutamates in
creating the
taste of umami. It is a mixture...
- an
enzyme that
catalyzes the
formation of
deoxyribonucleotides from
ribonucleotides. It
catalyzes this
formation by
removing the 2'-hydroxyl
group of the...
-
Calcium 5'-
ribonucleotides is a
mixture used as a
flavor enhancer food additive. It
listed as E
number reference E634. This food
additive is
banned in...
-
nucleobase molecule, also
known as a
nitrogenous base—and are
termed ribonucleotides if the
sugar is ribose, or
deoxyribonucleotides if the
sugar is deoxyribose...
-
Other names Nicotinamide ribonucleoside 5′-phosphate
Nicotinamide D-
ribonucleotide β-Nicotinamide
ribose monophosphate Nicotinamide nucleotide Identifiers...
- flavor, due to the use of
chemical flavor enhancers—glutamates and
ribonucleotides.
Other kinds of
dashi are made by
soaking kelp, niboshi, or shiitake...
-
synergistic effect between ribonucleotides and glutamate. When
foods rich in
glutamate are
combined with
ingredients that have
ribonucleotides, the
resulting taste...
-
conjunction with
disodium inosinate; the
combination is
known as
disodium 5'-
ribonucleotides.
Disodium guanylate is
produced by fermentation. It is
often added...
- and
rounds the
perception of
other tastes. MSG,
along with
disodium ribonucleotides, is
commonly used and
found in
stock (bouillon) cubes, soups, ramen...
