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Koku in Food Science and Physiology

Recent Research on a Key Concept in Palatability
BuchKartoniert, Paperback
193 Seiten
Englisch
Springererschienen am16.10.20201st ed. 2019
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.mehr
Verfügbare Formate
BuchGebunden
EUR192,59
BuchKartoniert, Paperback
EUR192,59

Produkt

KlappentextThis 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.
Zusammenfassung
The first scientific book focusing on the role of koku in food palatability

Discusses koku from a food science perspective

Describes the basic mechanism of koku enhancement
Details
ISBN/GTIN978-981-13-8455-4
ProduktartBuch
EinbandartKartoniert, Paperback
Verlag
Erscheinungsjahr2020
Erscheinungsdatum16.10.2020
Auflage1st ed. 2019
Seiten193 Seiten
SpracheEnglisch
IllustrationenVII, 193 p. 80 illus., 46 illus. in color.
Artikel-Nr.49042757

Inhalt/Kritik

Inhaltsverzeichnis
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, γ-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.mehr

Schlagworte