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Umami = taste for health /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Umami/ edited by Ana San Gabriel, Tia M. Rains, Gary Beauchamp.
Reminder of title:	taste for health /
other author:	San Gabriel, Ana.
Published:	Cham :Springer International Publishing : : 2024.,
Description:	xiii, 198 p. :ill., digital ;24 cm.
[NT 15003449]:	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.
Contained By:	Springer Nature eBook
Subject:	Umami (Taste) -
Online resource:	https://doi.org/10.1007/978-3-031-32692-9
ISBN:	9783031326929

Umami = taste 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

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

3710471
Umami (Taste)

LC Class. No.: QP562.G5

Dewey Class. No.: 573.878

Umami = taste for health /
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245 0 0 $a Umami $h [electronic resource] : $b taste for health / $c edited by Ana San Gabriel, Tia M. Rains, Gary Beauchamp.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2024.
300 $a xiii, 198 p. : $b ill., digital ; $c 24 cm.
490 1 $a Food and health, $x 2509-6397
505 0 $a 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.
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.
650 0 $a Umami (Taste) $3 3710471
650 0 $a Glutamic acid. $3 898725
650 1 4 $a Food Microbiology. $3 794709
650 2 4 $a Food Science. $3 890841
650 2 4 $a Sensory Evaluation. $3 3664342
650 2 4 $a Nutrition. $3 517777
650 2 4 $a Food Chemistry. $3 3531310
700 1 $a San Gabriel, Ana. $3 3710468
700 1 $a Rains, Tia M. $3 3710469
700 1 $a Beauchamp, Gary. $3 3710470
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773 0 $t Springer Nature eBook
830 0 $a Food and health. $3 3597280
856 4 0 $u https://doi.org/10.1007/978-3-031-32692-9
950 $a Biomedical and Life Sciences (SpringerNature-11642)