Kokumi Substance as an Enhancer of Koku Biochemistry, Physiology, and Food Science /
This book provides the basic concepts and latest findings on kokumi substances. It covers not only the topics related to food chemistry, but also the biochemical and physiological mechanisms of the perception of kokumi substances. Food palatability is determined by many factors, including taste, aro...
সংরক্ষণ করুন:
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| অন্যান্য লেখক: | |
| বিন্যাস: | বৈদ্যুতিক বৈদ্যুতিন গ্রন্থ |
| ভাষা: | ইংরেজি |
| প্রকাশিত: |
Singapore :
Springer Nature Singapore : Imprint: Springer,
2024.
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| সংস্করন: | 1st ed. 2024. |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://doi.org/10.1007/978-981-99-8303-2 |
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| 245 | 1 | 0 | |a Kokumi Substance as an Enhancer of Koku |h [electronic resource] : |b Biochemistry, Physiology, and Food Science / |c edited by Motonaka Kuroda. |
| 250 | |a 1st ed. 2024. | ||
| 264 | 1 | |a Singapore : |b Springer Nature Singapore : |b Imprint: Springer, |c 2024. | |
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| 505 | 0 | |a Chapter 1. Koku Perception and Kokumi Substances -- Chapter 2. Kokumi substance as an enhancer of koku: its definition -- Chapter 3. Biochemical studies on kokumi γ-glutamyl peptides -- Chapter 4. Kokumi substances from garlic; Discovery of glutathione (GSH; γ-Glu-Cys-Gly) as a kokumi substance -- Chapter 5. Kokumi substances in soybean seeds -- Chapter 6. Kokumi substances in Thai-fermented freshwater fish, ‘Pla-ra’ -- Chapter 7. Identification and quantification of the kokumi peptide, γ-Glu-Val-Gly, in foods -- Chapter 8. Mechanism for perceiving kokumi substances: Involvement of calcium-sensing receptor (CaSR) in the perception of kokumi substances -- Chapter 9. Molecular mechanism of enhancement in basic tastes by kokumi substances: A potent calcium-sensing receptor (CaSR) agonist, g-glutamyl-valinyl-glycine, amplifies sweet-induced ATP secretion via cell-to-cell communication in a mouse taste bud -- Chapter 10. Enhancement of Combined Umami and Salty Taste by Glutathione in the HumanTongue and Brain -- Chapter 11. γ-Glutamyl-valyl-glycine (γ-Glu-Val-Gly) and glutathione (γ-Glu-Cys-Gly) as kokumi substances in rodents -- Chapter 12. Effects of the potent kokumi peptide, γ-glutamyl-valyl-glycine, on sensory characteristics of foods and beverages -- Chapter 13. Perceptual and nutritional impact of kokumi compounds -- Chapter 14. Amino acids, α-peptides, and their related kokumi substances -- Chapter 15. Biochemical studies on lipid-related kokumi substances -- Chapter 16. Involvement of GPR120 in perception of fatty oral sensations in humans -- Chapter 17. Overview and future prospectives of studies on kokumi substances. | |
| 520 | |a This book provides the basic concepts and latest findings on kokumi substances. It covers not only the topics related to food chemistry, but also the biochemical and physiological mechanisms of the perception of kokumi substances. Food palatability is determined by many factors, including taste, aroma, texture, color, physiological condition, and circumstances. The attribute called “koku” is used in Japan to express delicious foods. The definition of koku attribute was previously proposed to be caused by the sensation of richness, body, lingering (continuity), and mouthfulness in terms of taste, aroma, and texture. Kokumi substance is one of the taste-related koku enhancers and is defined as a substance that enhances complexity, richness (body), and lastingness (continuity), although it has no taste itself at the dose. The topics in this book cover physiological studies, including the receptor mechanism, taste nerve recording, and human brain responses using functional MRI. It also discusses the sensory characteristics of kokumi substances when added to foods and the effect of kokumi substances on the satiety. The intended readers are university students, researchers and technologists in food science, food chemistry, nutritional sciences, taste physiology, and neuroscience. Non-expert readers interested in food palatability and the deliciousness of foods may also find this book useful. . | ||
| 532 | 8 | |a Accessibility summary: This PDF does not fully comply with PDF/UA standards, but does feature limited screen reader support, described non-text content (images, graphs), bookmarks for easy navigation and searchable, selectable text. Users of assistive technologies may experience difficulty navigating or interpreting content in this document. We recognize the importance of accessibility, and we welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us at accessibilitysupport@springernature.com. | |
| 532 | 8 | |a No reading system accessibility options actively disabled | |
| 532 | 8 | |a Publisher contact for further accessibility information: accessibilitysupport@springernature.com | |
| 588 | |a Print version record. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Chemistry. | |
| 650 | 0 | |a Physiology. | |
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