Saved in:
Title: | Umami Taste for Health / |
---|---|
From: |
edited by Ana San Gabriel, Tia M. Rains, Gary Beauchamp.
|
Person: |
San Gabriel, Ana.
Rains, Tia M. Beauchamp, Gary. editor. |
Corporate Author: | |
Other Authors: | , , |
Format: | Electronic eBook |
Language: | English |
Published: |
Cham :
Springer International Publishing : Imprint: Springer,
2024.
|
Edition: | 1st ed. 2024. |
Series: | Food and Health,
|
Subjects: | |
Online Access: | https://doi.org/10.1007/978-3-031-32692-9 |
Summary: | 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 support healthier aging; Covers practical culinary applications of umami flavor and practical usage of umami for promoting healthy eating. |
Physical Description: | 1 Online-Ressource (XIII, 198 p. 33 illus.) |
ISBN: | 9783031326929 |
ISSN: | 2509-6397 |
Access: | Open Access |
Staff View
MARC
LEADER | 00000nam a22000005i 4500 | ||
---|---|---|---|
001 | ZDB-2-SBL-978-3-031-32692-9 | ||
003 | DE-He213 | ||
005 | 20240321235317.0 | ||
007 | cr nn 008mamaa | ||
008 | 230912s2024 sz | o |||| 0|eng d | ||
020 | |a 9783031326929 |9 978-3-031-32692-9 | ||
024 | 7 | |a 10.1007/978-3-031-32692-9 |2 doi | |
050 | 4 | |a QR115-129 | |
072 | 7 | |a PSG |2 bicssc | |
072 | 7 | |a TDCT |2 bicssc | |
072 | 7 | |a TEC012010 |2 bisacsh | |
072 | 7 | |a PSG |2 thema | |
072 | 7 | |a TDCT |2 thema | |
082 | 7 | |a 664.001579 |2 23 | |
245 | 1 | 0 | |a Umami |h [electronic resource] : |b Taste for Health / |c edited by Ana San Gabriel, Tia M. Rains, Gary Beauchamp. |
250 | |a 1st ed. 2024. | ||
264 | 1 | |a Cham : |b Springer International Publishing : |b Imprint: Springer, |c 2024. | |
300 | |a 1 Online-Ressource (XIII, 198 p. 33 illus.) | ||
336 | |a text |b txt |2 rdacontent | ||
337 | |a computer |b c |2 rdamedia | ||
338 | |a online resource |b cr |2 rdacarrier | ||
347 | |a text file |b PDF |2 rda | ||
490 | 1 | |a Food and Health, |x 2509-6397 | |
505 | 0 | |a 1. 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. | |
506 | 0 | |a Open Access | |
520 | |a 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 support healthier aging; Covers practical culinary applications of umami flavor and practical usage of umami for promoting healthy eating. | ||
650 | 0 | |a Food |x Microbiology. | |
650 | 0 | |a Food science. | |
650 | 0 | |a Food |x Sensory evaluation. | |
650 | 0 | |a Nutrition . | |
650 | 0 | |a Food |x Analysis. | |
650 | 0 | |a Chemistry. | |
650 | 1 | 4 | |a Food Microbiology. |
650 | 2 | 4 | |a Food Science. |
650 | 2 | 4 | |a Sensory Evaluation. |
650 | 2 | 4 | |a Nutrition. |
650 | 2 | 4 | |a Food Chemistry. |
700 | 1 | |a San Gabriel, Ana. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
700 | 1 | |a Rains, Tia M. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
700 | 1 | |a Beauchamp, Gary. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
710 | 2 | |a SpringerLink (Online service) | |
773 | 0 | |t Springer Nature eBook | |
776 | 0 | 8 | |i Printed edition: |z 9783031326912 |
776 | 0 | 8 | |i Printed edition: |z 9783031326936 |
776 | 0 | 8 | |i Printed edition: |z 9783031326943 |
830 | 0 | |a Food and Health, |x 2509-6397 | |
966 | 4 | 0 | |l DE-355 |p ZDB-2-SBL |q UBG_PDA_SBL |u https://doi.org/10.1007/978-3-031-32692-9 |3 Volltext |
912 | |a ZDB-2-SBL | ||
912 | |a ZDB-2-SXB | ||
912 | |a ZDB-2-SOB | ||
950 | |a Biomedical and Life Sciences (SpringerNature-11642) | ||
950 | |a Biomedical and Life Sciences (R0) (SpringerNature-43708) | ||
912 | |a ZDB-2-SBL | ||
049 | |a DE-355 |
Record in the Search Index
DE-BY-UBR_katkey | ZDB-2-SBL-978-3-031-32692-9 |
---|---|
_version_ | 1835726564641210368 |
adam_text | |
any_adam_object | |
author2 | San Gabriel, Ana Rains, Tia M. Beauchamp, Gary |
author2_role | edt edt edt |
author2_variant | g a s ga gas t m r tm tmr g b gb |
author_corporate | SpringerLink (Online service) |
author_corporate_role | |
author_facet | San Gabriel, Ana Rains, Tia M. Beauchamp, Gary SpringerLink (Online service) |
building | Verbundindex |
bvnumber | localUBR |
callnumber-first | Q - Science |
callnumber-label | QR115-129 |
callnumber-raw | QR115-129 |
callnumber-search | QR115-129 |
callnumber-sort | QR 3115 3129 |
callnumber-subject | QR - Microbiology |
collection | ZDB-2-SBL ZDB-2-SXB ZDB-2-SOB |
contents | 1. 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. |
dewey-full | 664.001579 |
dewey-hundreds | 600 - Technology (Applied sciences) |
dewey-ones | 664 - Food technology |
dewey-raw | 664.001579 |
dewey-search | 664.001579 |
dewey-sort | 3664.001579 |
dewey-tens | 660 - Chemical engineering |
discipline | Chemie / Pharmazie |
edition | 1st ed. 2024. |
format | Electronic eBook |
fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03831nam a22006495i 4500</leader><controlfield tag="001">ZDB-2-SBL-978-3-031-32692-9</controlfield><controlfield tag="003">DE-He213</controlfield><controlfield tag="005">20240321235317.0</controlfield><controlfield tag="007">cr nn 008mamaa</controlfield><controlfield tag="008">230912s2024 sz | o |||| 0|eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9783031326929</subfield><subfield code="9">978-3-031-32692-9</subfield></datafield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/978-3-031-32692-9</subfield><subfield code="2">doi</subfield></datafield><datafield tag="050" ind1=" " ind2="4"><subfield code="a">QR115-129</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">PSG</subfield><subfield code="2">bicssc</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">TDCT</subfield><subfield code="2">bicssc</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">TEC012010</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">PSG</subfield><subfield code="2">thema</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">TDCT</subfield><subfield code="2">thema</subfield></datafield><datafield tag="082" ind1="7" ind2=" "><subfield code="a">664.001579</subfield><subfield code="2">23</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Umami</subfield><subfield code="h">[electronic resource] :</subfield><subfield code="b">Taste for Health /</subfield><subfield code="c">edited by Ana San Gabriel, Tia M. Rains, Gary Beauchamp.</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">1st ed. 2024.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Cham :</subfield><subfield code="b">Springer International Publishing :</subfield><subfield code="b">Imprint: Springer,</subfield><subfield code="c">2024.</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (XIII, 198 p. 33 illus.) </subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">computer</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="347" ind1=" " ind2=" "><subfield code="a">text file</subfield><subfield code="b">PDF</subfield><subfield code="2">rda</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">Food and Health,</subfield><subfield code="x">2509-6397</subfield></datafield><datafield tag="505" ind1="0" ind2=" "><subfield code="a">1. 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.</subfield></datafield><datafield tag="506" ind1="0" ind2=" "><subfield code="a">Open Access</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">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 support healthier aging; Covers practical culinary applications of umami flavor and practical usage of umami for promoting healthy eating.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food</subfield><subfield code="x">Microbiology.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food science.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food</subfield><subfield code="x">Sensory evaluation.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Nutrition .</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food</subfield><subfield code="x">Analysis.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Chemistry.</subfield></datafield><datafield tag="650" ind1="1" ind2="4"><subfield code="a">Food Microbiology.</subfield></datafield><datafield tag="650" ind1="2" ind2="4"><subfield code="a">Food Science.</subfield></datafield><datafield tag="650" ind1="2" ind2="4"><subfield code="a">Sensory Evaluation.</subfield></datafield><datafield tag="650" ind1="2" ind2="4"><subfield code="a">Nutrition.</subfield></datafield><datafield tag="650" ind1="2" ind2="4"><subfield code="a">Food Chemistry.</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">San Gabriel, Ana.</subfield><subfield code="e">editor.</subfield><subfield code="4">edt</subfield><subfield code="4">http://id.loc.gov/vocabulary/relators/edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Rains, Tia M.</subfield><subfield code="e">editor.</subfield><subfield code="4">edt</subfield><subfield code="4">http://id.loc.gov/vocabulary/relators/edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Beauchamp, Gary.</subfield><subfield code="e">editor.</subfield><subfield code="4">edt</subfield><subfield code="4">http://id.loc.gov/vocabulary/relators/edt</subfield></datafield><datafield tag="710" ind1="2" ind2=" "><subfield code="a">SpringerLink (Online service)</subfield></datafield><datafield tag="773" ind1="0" ind2=" "><subfield code="t">Springer Nature eBook</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Printed edition:</subfield><subfield code="z">9783031326912</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Printed edition:</subfield><subfield code="z">9783031326936</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Printed edition:</subfield><subfield code="z">9783031326943</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">Food and Health,</subfield><subfield code="x">2509-6397</subfield></datafield><datafield tag="966" ind1="4" ind2="0"><subfield code="l">DE-355</subfield><subfield code="p">ZDB-2-SBL</subfield><subfield code="q">UBG_PDA_SBL</subfield><subfield code="u">https://doi.org/10.1007/978-3-031-32692-9</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-2-SBL</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-2-SXB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-2-SOB</subfield></datafield><datafield tag="950" ind1=" " ind2=" "><subfield code="a">Biomedical and Life Sciences (SpringerNature-11642)</subfield></datafield><datafield tag="950" ind1=" " ind2=" "><subfield code="a">Biomedical and Life Sciences (R0) (SpringerNature-43708)</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-2-SBL</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-355</subfield></datafield></record></collection> |
id | ZDB-2-SBL-978-3-031-32692-9 |
illustrated | Not Illustrated |
indexdate | 2025-06-23T13:27:56Z |
institution | BVB |
isbn | 9783031326929 |
issn | 2509-6397 |
language | English |
open_access_boolean | |
owner | DE-355 DE-BY-UBR |
owner_facet | DE-355 DE-BY-UBR |
physical | 1 Online-Ressource (XIII, 198 p. 33 illus.) |
psigel | ZDB-2-SBL UBG_PDA_SBL ZDB-2-SBL ZDB-2-SXB ZDB-2-SOB |
publishDate | 2024 |
publishDateSearch | 2024 |
publishDateSort | 2024 |
publisher | Springer International Publishing : Imprint: Springer, |
record_format | marc |
series | Food and Health, |
series2 | Food and Health, |
spelling | Umami [electronic resource] : Taste for Health / edited by Ana San Gabriel, Tia M. Rains, Gary Beauchamp. 1st ed. 2024. Cham : Springer International Publishing : Imprint: Springer, 2024. 1 Online-Ressource (XIII, 198 p. 33 illus.) text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Food and Health, 2509-6397 1. 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. Open Access 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 support healthier aging; Covers practical culinary applications of umami flavor and practical usage of umami for promoting healthy eating. Food Microbiology. Food science. Food Sensory evaluation. Nutrition . Food Analysis. Chemistry. Food Science. Sensory Evaluation. Nutrition. Food Chemistry. San Gabriel, Ana. editor. edt http://id.loc.gov/vocabulary/relators/edt Rains, Tia M. editor. edt http://id.loc.gov/vocabulary/relators/edt Beauchamp, Gary. editor. edt http://id.loc.gov/vocabulary/relators/edt SpringerLink (Online service) Springer Nature eBook Printed edition: 9783031326912 Printed edition: 9783031326936 Printed edition: 9783031326943 |
spellingShingle | Umami Taste for Health / Food and Health, 1. 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. Food Microbiology. Food science. Food Sensory evaluation. Nutrition . Food Analysis. Chemistry. Food Science. Sensory Evaluation. Nutrition. Food Chemistry. |
title | Umami Taste for Health / |
title_auth | Umami Taste for Health / |
title_exact_search | Umami Taste for Health / |
title_full | Umami [electronic resource] : Taste for Health / edited by Ana San Gabriel, Tia M. Rains, Gary Beauchamp. |
title_fullStr | Umami [electronic resource] : Taste for Health / edited by Ana San Gabriel, Tia M. Rains, Gary Beauchamp. |
title_full_unstemmed | Umami [electronic resource] : Taste for Health / edited by Ana San Gabriel, Tia M. Rains, Gary Beauchamp. |
title_short | Umami |
title_sort | umami taste for health |
title_sub | Taste for Health / |
topic | Food Microbiology. Food science. Food Sensory evaluation. Nutrition . Food Analysis. Chemistry. Food Science. Sensory Evaluation. Nutrition. Food Chemistry. |
topic_facet | Food Microbiology. Food science. Food Sensory evaluation. Nutrition . Food Analysis. Chemistry. Food Science. Sensory Evaluation. Nutrition. Food Chemistry. |
work_keys_str_mv | AT sangabrielana umamitasteforhealth AT rainstiam umamitasteforhealth AT beauchampgary umamitasteforhealth AT springerlinkonlineservice umamitasteforhealth |