000			02797nam a22003375i 4500
999			_c398694 _d398694
001			398694
003			ES-MaUEC
005			20240307202725.0
006			a||||fo|||| 00| 0
007			cr nn 008mamaa
008			230912s2024 sz | o |||| 0|eng d
020			_a9783031326929
024	7		_a10.1007/978-3-031-32692-9 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aQR115 _b2024 EB
245	0	0	_aUmami : _bTaste for Health _cedited by Ana San Gabriel, Tia M. Rains, Gary Beauchamp
250			_a1st ed. 2024
264		1	_aCham _bSpringer International Publishing _c2024
300			_a1 recurso en línea
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
490	0		_aFood and Health _x2509-6397
505	0		_a1. Umami and MSG -- 2. Sensory Physiology of Umami -- 3. Umami and Salty: A Cooperative Pair -- 4. Protein, Umami and Satiety -- 5. Development and Umami -- 6. Umami and Healthy Aging -- 7. Umami As A Component of Healthy Diets -- 8. Practicalities from Culinology.
520			_aThis 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 support healthier aging; Covers practical culinary applications of umami flavor and practical usage of umami for promoting healthy eating.
988			_aSpringer_BiomedLife_2024
650		7	_2embne _9150782 _aMicrobiología alimentaria
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-031-32692-9 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid) _pebook23022025
942			_2lcc _cLE
998			_b03/2024 _da _eb _zSI