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Monosodium glutamate (MSG) is a widely used food additive that enhances flavor. However, excessive MSG intake during pregnancy and lactation may pose health risks to both the mother and the developing fetus, particularly...

One of the challenges in preparing MSG raw materials is the reduction in the quality of molasses due to changes in the sugar production process. This research aims to evaluate the impact of adding coagulants on improving...

The objective of this study was to evaluate the chemical composition, fermentation patterns and aerobic stability of sugarcane silages with addition of amino acid production (monosodium glutamate) by-product (APB) and mi...

Our Choux Questionnaire respondent for this issue is Ian Mosby. He is a historian at Toronto Metropolitan University whose work spans food, Indigenous health, and the politics of settler colonialism. His first book, Food...

Background/Aim: We have reported that neonatal treatment with monosodium L-glutamate (MSG), which causes damage to the arcuate nucleus, leads to severe hyperleptinemia and reduced adrenal leptin receptor (ob-Rb) expressi...