| 书目名称 | Umami | | 副标题 | Taste for Health | | 编辑 | Ana San Gabriel,Tia M. Rains,Gary Beauchamp | | 视频video | | | 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 | | 丛书名称 | Food and Health | | 图书封面 |  | | 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 | | 关键词 | glutamate; MSG; umami taste; salt reduction; healthy eating; open access; Open Access | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-031-32692-9 | | isbn_softcover | 978-3-031-32694-3 | | isbn_ebook | 978-3-031-32692-9Series ISSN 2509-6389 Series E-ISSN 2509-6397 | | issn_series | 2509-6389 | | copyright | The Editor(s) (if applicable) and The Author(s) 2024 |
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发表于 2025-3-21 18:01:04
