000			03441nam a22004095i 4500
988			_aSpringer_BiomedLife_2019
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008			190928s2019 si | s |||| 0|eng d
020			_a9789811384530
024	7		_a10.1007/978-981-13-8453-0 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aQP456 _b2019 EB
245	0	0	_aKoku in Food Science and Physiology : _bRecent Research on a Key Concept in Palatability _cedited by Toshihide Nishimura, Motonaka Kuroda.
250			_a1st ed. 2019.
264		1	_aSingapore _bSpringer International Publishing _c2019
300			_a1 recurso en línea (VII, 193 páginas) _b80 ilustraciones, 46 ilustraciones
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_atext file _bPDF _2rda
490	0		_aBiomedical and Life Sciences (Springer-11642)
505	0		_a1 What is "Koku attribute" involved in food palatability? -- 2. Umami and koku: essential roles in enhancing palatability of food -- 3. The quest for umami -- 4. Umami substances and fats involved in Koku attributes in sausages -- 5. The Components Contributing to the Thickness of Beer Aroma -- 6. Koku-Attribute-Enhancing Odor Compounds -- 7. Effect of a kokumi peptide, γ-glutamyl-valyl-glycine, on the sensory characteristics of foods -- 8. Mechanism of kokumi substance perception: Role of calcium-sensing receptor (CaSR) in perceiving kokumi substances -- 9. Mouse trigeminal neurons respond to kokumi substances -- 10. Overview of studies on koku.
520	3		_aThis is the first book to explore the science underlying the concept of "koku", which is central to an understanding of the palatability of food within Japanese cuisine and is attracting increasing interest among food scientists and professionals worldwide. Koku may be defined as the sensation that results from the complexity of the food (i.e., its richness or body), its lingering aftertaste or persistence, and its heartiness in terms of taste, aroma, and texture. A variety of substances have been found to impact significantly on koku, including umami substances, phytosterols, certain aromatic compounds, and kokumi substances. In Koku - Food Science and Physiology, readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics, including the relevant flavor chemistry and sensory analysis. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.
650		7	_2embne _9671891 _aGusto
700	1		_aNishimura, Toshihide _eeditor _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aKuroda, Motonaka _eeditor _4edt _4http://id.loc.gov/vocabulary/relators/edt
776	0	8	_iPrinted edition: _z9789811384523
776	0	8	_iPrinted edition: _z9789811384547
776	0	8	_iPrinted edition: _z9789811384554
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-13-8453-0 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_aSI _cm _dz _feng _ggw _h0 _b01/2020 _ek _zSI