Umami : : taste for health / / edited by Ana San Gabriel, Tia M. Rains, Gary Beauchamp.
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 characte...
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| Superior document: | Food and Health, |
|---|---|
| HerausgeberIn: | |
| Place / Publishing House: | Cham : : Springer International Publishing :, Imprint: Springer,, 2024. |
| Year of Publication: | 2024 |
| Edition: | 1st ed. 2024. |
| Language: | English |
| Series: | Food and Health,
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| Physical Description: | 1 online resource (200 pages) :; illustrations (black and white). |
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Table of Contents:
- 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.