國立高雄大學圖資館 |

語系: 繁體中文

說明(常見問題)

圖資館首頁

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Koku in food science and physiologyr...

Kuroda, Motonaka.

Koku in food science and physiologyrecent research on a key concept in palatability /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Koku in food science and physiologyedited by Toshihide Nishimura, Motonaka Kuroda.
其他題名:	recent research on a key concept in palatability /
其他作者:	Nishimura, Toshihide.
出版者:	Singapore :Springer Singapore :2019.
面頁冊數:	vii, 193 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer eBooks
標題:	Taste.
電子資源:	https://doi.org/10.1007/978-981-13-8453-0
ISBN:	9789811384530$q(electronic bk.)

Koku in food science and physiologyrecent research on a key concept in palatability /
Koku in food science and physiologyrecent research on a key concept in palatability /[electronic resource] :edited by Toshihide Nishimura, Motonaka Kuroda. - Singapore :Springer Singapore :2019. - vii, 193 p. :ill. (some col.), digital ;24 cm.

1 What is "Koku attribute" involved in food palatability? -- 2. Umami and koku: essential roles in enhancing palatability of food -- 3. The quest for umami -- 4. Umami substances and fats involved in Koku attributes in sausages -- 5. The Components Contributing to the Thickness of Beer Aroma -- 6. Koku-Attribute-Enhancing Odor Compounds -- 7. Effect of a kokumi peptide, γ-glutamyl-valyl-glycine, on the sensory characteristics of foods -- 8. Mechanism of kokumi substance perception: Role of calcium-sensing receptor (CaSR) in perceiving kokumi substances -- 9. Mouse trigeminal neurons respond to kokumi substances -- 10. Overview of studies on koku.

This is the first book to explore the science underlying the concept of "koku", which is central to an understanding of the palatability of food within Japanese cuisine and is attracting increasing interest among food scientists and professionals worldwide. Koku may be defined as the sensation that results from the complexity of the food (i.e., its richness or body), its lingering aftertaste or persistence, and its heartiness in terms of taste, aroma, and texture. A variety of substances have been found to impact significantly on koku, including umami substances, phytosterols, certain aromatic compounds, and kokumi substances. In Koku - Food Science and Physiology, readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics, including the relevant flavor chemistry and sensory analysis. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.

ISBN: 9789811384530$q(electronic bk.)

Standard No.: 10.1007/978-981-13-8453-0doiSubjects--Topical Terms:

302209
Taste.

LC Class. No.: QP456 / .K658 2019

Dewey Class. No.: 612.87

Koku in food science and physiologyrecent research on a key concept in palatability /
LDR:02809nmm a2200325 a 4500 001 566244
003 DE-He213
005 20191217154916.0
006 m d
007 cr nn 008maaau
008 200429s2019 si s 0 eng d
020 $a 9789811384530$q(electronic bk.)
020 $a 9789811384523$q(paper)
024 7 $a 10.1007/978-981-13-8453-0 $2 doi
035 $a 978-981-13-8453-0
040 $a GP $c GP
041 0 $a eng
050 4 $a QP456 $b .K658 2019
072 7 $a MFG $2 bicssc
072 7 $a MED075000 $2 bisacsh
072 7 $a MFG $2 thema
082 0 4 $a 612.87 $2 23
090 $a QP456 $b .K79 2019
245 0 0 $a Koku in food science and physiology $h [electronic resource] : $b recent research on a key concept in palatability / $c edited by Toshihide Nishimura, Motonaka Kuroda.
260 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2019.
300 $a vii, 193 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a 1 What is "Koku attribute" involved in food palatability? -- 2. Umami and koku: essential roles in enhancing palatability of food -- 3. The quest for umami -- 4. Umami substances and fats involved in Koku attributes in sausages -- 5. The Components Contributing to the Thickness of Beer Aroma -- 6. Koku-Attribute-Enhancing Odor Compounds -- 7. Effect of a kokumi peptide, γ-glutamyl-valyl-glycine, on the sensory characteristics of foods -- 8. Mechanism of kokumi substance perception: Role of calcium-sensing receptor (CaSR) in perceiving kokumi substances -- 9. Mouse trigeminal neurons respond to kokumi substances -- 10. Overview of studies on koku.
520 $a This is the first book to explore the science underlying the concept of "koku", which is central to an understanding of the palatability of food within Japanese cuisine and is attracting increasing interest among food scientists and professionals worldwide. Koku may be defined as the sensation that results from the complexity of the food (i.e., its richness or body), its lingering aftertaste or persistence, and its heartiness in terms of taste, aroma, and texture. A variety of substances have been found to impact significantly on koku, including umami substances, phytosterols, certain aromatic compounds, and kokumi substances. In Koku - Food Science and Physiology, readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics, including the relevant flavor chemistry and sensory analysis. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.
650 0 $a Taste. $3 302209
650 0 $a Food $x Sensory evaluation. $3 301507
650 1 4 $a Human Physiology. $3 274509
650 2 4 $a Food Science. $3 274110
650 2 4 $a Neurosciences. $3 211508
650 2 4 $a Cell Physiology. $3 238835
650 2 4 $a Nutrition. $3 192796
650 2 4 $a Biochemistry, general. $3 273649
700 1 $a Nishimura, Toshihide. $3 851854
700 1 $a Kuroda, Motonaka. $3 851855
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
856 4 0 $u https://doi.org/10.1007/978-981-13-8453-0
950 $a Biomedical and Life Sciences (Springer-11642)