WordNet

having a mild taste
moderate in type or degree or effect or force; far from extreme; "a mild winter storm"; "a mild fever"; "fortunately the pain was mild"; "a mild rebuke"; "mild criticism"
a Cypriot monetary unit equal to one thousandth of a pound
a unit of length equal to one thousandth of an inch; used to specify thickness (e.g., of sheets or wire)
an angular unit used in artillery; equal to 1/6400 of a complete revolution
the syllable naming the third (mediant) note of any major scale in solmization
taking a small amount into the mouth to test its quality; "cooking was fine but it was the savoring that he enjoyed most" (同)savoring, savouring, relishing, degustation
a small amount (especially of food or wine)

PrepTutorEJDIC

(人,人の気性・態度などが)『柔和な』,ものやわらかな,温和な / (程度・力・効果などが)『適度な』,ほどよい / (病気などが)そんなにひどくない,軽い / (気温が)おだやかな / (味・においが)強くない,ぴりぴりしない
マイルド(苦みの少ないビールの一種)
ミル(1000分の1インチ)
ミ(全音階の第3音)

UpToDate Contents

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1. 味覚および嗅覚障害の解剖学および病因 anatomy and etiology of taste and smell disorders
2. 味覚および嗅覚障害の評価および治療 evaluation and treatment of taste and smell disorders
3. 思春期および成人における間欠型喘息および軽症持続型喘息の治療 treatment of intermittent and mild persistent asthma in adolescents and adults
4. 脳振盪および軽度外傷性脳損傷 concussion and mild traumatic brain injury
5. 高血圧の治療および予防における食事 diet in the treatment and prevention of hypertension

English Journal

Both eating till feeling full and rapid eating are associated with clustering of psychosomatic problems and preference for strong tastes.

Hsieh SD1, Muto T2, Murase T3, Tsuji H4, Arase Y4.
Obesity research & clinical practice.Obes Res Clin Pract.2012 Oct-Dec;6(4):e263-346. doi: 10.1016/j.orcp.2011.10.006.
Summary: Background: Both eating till feeling full and eating rapidly may increase metabolic risk factors including obesity. The associations of such habits with psychosomatic problems and preference for strong tastes require further exploration.Methods: The associations between various eating behav
PMID 24331591

Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey.

Listiyani MA1, Campbell RE, Miracle RE, Barbano DM, Gerard PD, Drake MA.
Journal of dairy science.J Dairy Sci.2012 Jan;95(1):36-49. doi: 10.3168/jds.2011-4557.
The use of whey protein as an ingredient in foods and beverages is increasing, and thus demand for colorless and mild-tasting whey protein is rising. Bleaching is commonly applied to fluid colored cheese whey to decrease color, and different temperatures and bleach concentrations are used. The objec
PMID 22192182

Identification of phenolic compounds in aqueous and ethanolic rooibos extracts (Aspalathus linearis) by HPLC-ESI-MS (TOF/IT).

Iswaldi I1, Arráez-Román D, Rodríguez-Medina I, Beltrán-Debón R, Joven J, Segura-Carretero A, Fernández-Gutiérrez A.
Analytical and bioanalytical chemistry.Anal Bioanal Chem.2011 Jul;400(10):3643-54. doi: 10.1007/s00216-011-4998-z. Epub 2011 Apr 21.
Rooibos (Aspalathus linearis) is a rich source of polyphenols and used to make a mild-tasting tea containing no caffeine, is low in tannins compared to green or black teas, and has antioxidant and antimutagenic/antitumoral properties. In vivo results show that rooibos has beneficial effects upon the
PMID 21509483

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