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...
-д хадгалсан:
| Байгууллагын зохиогч: | |
|---|---|
| Бусад зохиолчид: | |
| Формат: | Цахим Цахим ном |
| Хэл сонгох: | англи |
| Хэвлэсэн: |
Singapore :
Springer Nature Singapore : Imprint: Springer,
2024.
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| Хэвлэл: | 1st ed. 2024. |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://doi.org/10.1007/978-981-99-8303-2 |
| Шошгууд: |
Шошго нэмэх
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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Агуулга:
- 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.