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Umamitaste for health /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Umamiedited by Ana San Gabriel, Tia M. Rains, Gary Beauchamp.
其他題名:	taste for health /
其他作者:	San Gabriel, Ana.
出版者:	Cham :Springer International Publishing :2024.
面頁冊數:	xiii, 198 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	Umami (Taste)
電子資源:	https://doi.org/10.1007/978-3-031-32692-9
ISBN:	9783031326929$q(electronic bk.)

Umamitaste for health /
Umamitaste for health /[electronic resource] :edited by Ana San Gabriel, Tia M. Rains, Gary Beauchamp. - Cham :Springer International Publishing :2024. - xiii, 198 p. :ill., digital ;24 cm. - Food and health,2509-6397. - Food and health..

1. 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.

Open access.

This 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.

ISBN: 9783031326929$q(electronic bk.)

Standard No.: 10.1007/978-3-031-32692-9doiSubjects--Topical Terms:

971580
Umami (Taste)

LC Class. No.: QP562.G5

Dewey Class. No.: 573.878

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506 $a Open access.
520 $a This 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.
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