Koku in Food Science and Physiology Recent Research on a Key Concept in Palatability

Koku in Food Science and Physiology Recent Research on a Key Concept in Palatability / edited by Toshihide Nishimura, Motonaka Kuroda.

This 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...

Full description

Saved in:
Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Nishimura, Toshihide (Editor), Kuroda, Motonaka (Editor)
Format: eBook
Language:English
Published: Singapore : Springer Singapore : Imprint: Springer, 2019.
Edition:1st ed. 2019.
Series:Springer eBook Collection.
Subjects:
Human physiology.
Food—Biotechnology.
Neurosciences.
Cell physiology.
Nutrition   .
Biochemistry.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of Contents:
  • 1 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.

Similar Items