Umami Taste for Health /

Umami Taste for Health /

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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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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: San Gabriel, Ana (Editor), Rains, Tia M. (Editor), Beauchamp, Gary (Editor)
Format: Electronic eBook
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2024.
Edition:1st ed. 2024.
Series:Food and Health,
Subjects:
Food > Microbiology.
Food science.
Food > Sensory evaluation.
Nutrition   .
Food > Analysis.
Chemistry.
Food Microbiology.
Food Science.
Sensory Evaluation.
Nutrition.
Food Chemistry.
Online Access:Link to Metadata
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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.

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