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Titlebook: Umami; Taste for Health Ana San Gabriel,Tia M. Rains,Gary Beauchamp Book‘‘‘‘‘‘‘‘ 2024 The Editor(s) (if applicable) and The Author(s) 2024

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發(fā)表于 2025-3-21 18:01:04 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書(shū)目名稱(chēng)Umami
副標(biāo)題Taste for Health
編輯Ana San Gabriel,Tia M. Rains,Gary Beauchamp
視頻videohttp://file.papertrans.cn/941/940686/940686.mp4
概述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 culinar
叢書(shū)名稱(chēng)Food and Health
圖書(shū)封面Titlebook: Umami; Taste for Health Ana San Gabriel,Tia M. Rains,Gary Beauchamp Book‘‘‘‘‘‘‘‘ 2024 The Editor(s) (if applicable) and The Author(s) 2024
描述.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 sup
出版日期Book‘‘‘‘‘‘‘‘ 2024
關(guān)鍵詞glutamate; MSG; umami taste; salt reduction; healthy eating; open access; Open Access
版次1
doihttps://doi.org/10.1007/978-3-031-32692-9
isbn_softcover978-3-031-32694-3
isbn_ebook978-3-031-32692-9Series ISSN 2509-6389 Series E-ISSN 2509-6397
issn_series 2509-6389
copyrightThe Editor(s) (if applicable) and The Author(s) 2024
The information of publication is updating

書(shū)目名稱(chēng)Umami影響因子(影響力)




書(shū)目名稱(chēng)Umami影響因子(影響力)學(xué)科排名




書(shū)目名稱(chēng)Umami網(wǎng)絡(luò)公開(kāi)度




書(shū)目名稱(chēng)Umami網(wǎng)絡(luò)公開(kāi)度學(xué)科排名




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發(fā)表于 2025-3-21 22:46:51 | 只看該作者
Umami978-3-031-32692-9Series ISSN 2509-6389 Series E-ISSN 2509-6397
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發(fā)表于 2025-3-22 01:13:27 | 只看該作者
Food and Healthhttp://image.papertrans.cn/u/image/940686.jpg
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發(fā)表于 2025-3-22 04:46:53 | 只看該作者
https://doi.org/10.1007/978-3-031-32692-9glutamate; MSG; umami taste; salt reduction; healthy eating; open access; Open Access
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Umami Taste Signaling from the Taste Bud to Cortex,ehavior. This chapter provides a brief history of umami taste, a description of the molecular receptors and cellular transduction mechanisms for umami taste stimuli in chemosensory cells in the oral cavity and gut, and an overview of the brain systems involved in umami taste perception. An understan
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發(fā)表于 2025-3-23 00:03:39 | 只看該作者
Umami and Salty: A Cooperative Pair,on strategy to reduce sodium content, although it is not without drawbacks including an often reduced salty taste and a high likelihood of conferring an off-taste. Incorporating umami as a flavor enhancer into reduced-sodium foods takes advantage of the saltiness-enhancing effect typically associate
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