| 000 | 03852nam a22006615i 4500 | ||
|---|---|---|---|
| 001 | 978-3-031-32692-9 | ||
| 003 | DE-He213 | ||
| 005 | 20250526092117.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 230912s2024 sz | s |||| 0|eng d | ||
| 020 |
_a9783031326929 _9978-3-031-32692-9 |
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| 024 | 7 |
_a10.1007/978-3-031-32692-9 _2doi |
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| 050 | 4 | _aQR115-129 | |
| 072 | 7 |
_aPSG _2bicssc |
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| 072 | 7 |
_aTDCT _2bicssc |
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| 072 | 7 |
_aTEC012010 _2bisacsh |
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| 072 | 7 |
_aPSG _2thema |
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| 072 | 7 |
_aTDCT _2thema |
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| 082 | 0 | 4 |
_a664.001579 _223 |
| 245 | 1 | 0 |
_aUmami _h[electronic resource] : _bTaste for Health / _cedited by Ana San Gabriel, Tia M. Rains, Gary Beauchamp. |
| 250 | _a1st ed. 2024. | ||
| 264 | 1 |
_aCham : _bSpringer International Publishing : _bImprint: Springer, _c2024. |
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| 300 |
_aXIII, 198 p. 33 illus. _bonline resource. |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 347 |
_atext file _bPDF _2rda |
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| 490 | 1 |
_aFood and Health, _x2509-6397 |
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| 505 | 0 | _a1. Umami and MSG -- 2. Sensory Physiology of Umami -- 3. Umami and Salty: A Cooperative Pair -- 4. Protein, Umami and Satiety -- 5. Development and Umami -- 6. Umami and Healthy Aging -- 7. Umami As A Component of Healthy Diets -- 8. Practicalities from Culinology. | |
| 506 | 0 | _aOpen Access | |
| 520 | _aThis Open Access book covers the concept of umami, the unique taste imparted by the amino acid glutamate, was first described in 1908 by Dr. Kikunae Ikeda of Tokyo University. Over the past century, hundreds of studies have explored the mechanistic underpinnings of the taste, leading to the characterization of the umami taste receptor in 2002. How this fifth basic taste figures into nutrition and health, however, remains underexplored. Umami: Taste for Health provides an overview of the relationship between umami and human health. Authors explain how glutamate not only produces a characteristic oral sensation in the mouth but also functions as a signaling molecule to induce physiological responses. With the support of recent studies, the book demonstrates how the taste properties of umami make glutamate a promising substance to lower salt intake, promote satiation and support healthier aging. The text also covers practical culinary applications to increase umami flavor and practical usage of umami for promoting healthy eating. Provides an overview of the relationship between umami and human health; Explores the potential of glutamate to lower salt intake, promote satiation and support healthier aging; Covers practical culinary applications of umami flavor and practical usage of umami for promoting healthy eating. | ||
| 650 | 0 |
_aFood _xMicrobiology. |
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| 650 | 0 | _aFood science. | |
| 650 | 0 |
_aFood _xSensory evaluation. |
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| 650 | 0 | _aNutrition . | |
| 650 | 0 |
_aFood _xAnalysis. |
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| 650 | 0 | _aChemistry. | |
| 650 | 1 | 4 | _aFood Microbiology. |
| 650 | 2 | 4 | _aFood Science. |
| 650 | 2 | 4 | _aSensory Evaluation. |
| 650 | 2 | 4 | _aNutrition. |
| 650 | 2 | 4 | _aFood Chemistry. |
| 700 | 1 |
_aSan Gabriel, Ana. _eeditor. _4edt _4http://id.loc.gov/vocabulary/relators/edt |
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| 700 | 1 |
_aRains, Tia M. _eeditor. _4edt _4http://id.loc.gov/vocabulary/relators/edt |
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| 700 | 1 |
_aBeauchamp, Gary. _eeditor. _4edt _4http://id.loc.gov/vocabulary/relators/edt |
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| 710 | 2 | _aSpringerLink (Online service) | |
| 773 | 0 | _tSpringer Nature eBook | |
| 776 | 0 | 8 |
_iPrinted edition: _z9783031326912 |
| 776 | 0 | 8 |
_iPrinted edition: _z9783031326936 |
| 776 | 0 | 8 |
_iPrinted edition: _z9783031326943 |
| 830 | 0 |
_aFood and Health, _x2509-6397 |
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| 856 | 4 | 0 | _uhttps://doi.org/10.1007/978-3-031-32692-9 |
| 912 | _aZDB-2-SBL | ||
| 912 | _aZDB-2-SXB | ||
| 912 | _aZDB-2-SOB | ||
| 999 |
_c123 _d123 |
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