Umami: a basic taste : physiology, biochemistry, nutrition, food science.
1987
Kawamura Yojiro | Kare Morley Richard
A reference text for food scientists and food flavor industry technologists presents the proceedings of a 1985 international symposium that was convened to explore physiological aspects of the effects of umami substances on flavor evaluation of foods and beverages and to present findings on the physiological mechanisms of umami taste perception. These umami substances have a taste quality represented typically by glutamates and 5'-nucleotides. The 28 papers of the text are grouped among 8 principal themes: general characteristics of the umami taste concept; the change of taste with age; taste receptor mechanisms; psychometric analysis of flavor sensing; physiological and behavioral aspects of tastes; the relationships of brain mechanisms to taste sensitivity; nutritional aspects of taste preferences; and recent developments in umami research. Numerous data tabulations and illustrations are presented throughout the text, and literature citations are included at the end of each paper.
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Эту запись предоставил Wolters Kluwer