Nishimura / Kuroda | Koku in Food Science and Physiology | E-Book | sack.de
E-Book

E-Book, Englisch, 193 Seiten, eBook

Nishimura / Kuroda Koku in Food Science and Physiology

Recent Research on a Key Concept in Palatability
1. Auflage 2019
ISBN: 978-981-13-8453-0
Verlag: Springer Singapore
Format: PDF
 Kopierschutz: 1 - PDF Watermark

Recent Research on a Key Concept in Palatability

E-Book, Englisch, 193 Seiten, eBook

ISBN: 978-981-13-8453-0
Verlag: Springer Singapore
Format: PDF
 Kopierschutz: 1 - PDF Watermark

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.
Nishimura / Kuroda Koku in Food Science and Physiology jetzt bestellen!

Zielgruppe

Research

Autoren/Hrsg.

Nishimura, Toshihide
Kuroda, Motonaka

Weitere Infos & Material

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, ?-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.

Toshihide Nishimura (Kagawa Nutrition University, Saitama, JAPAN)Motonaka Kuroda (Ajinomoto Co., Inc, Kanagawa, Japan)

Ihre Fragen, Wünsche oder Anmerkungen
Vorname*
Nachname*
Ihre E-Mail-Adresse*
Kundennr.
Ihre Nachricht*
Lediglich mit * gekennzeichnete Felder sind Pflichtfelder.
Wenn Sie die im Kontaktformular eingegebenen Daten durch Klick auf den nachfolgenden Button übersenden, erklären Sie sich damit einverstanden, dass wir Ihr Angaben für die Beantwortung Ihrer Anfrage verwenden. Selbstverständlich werden Ihre Daten vertraulich behandelt und nicht an Dritte weitergegeben. Sie können der Verwendung Ihrer Daten jederzeit widersprechen. Das Datenhandling bei Sack Fachmedien erklären wir Ihnen in unserer Datenschutzerklärung.