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Kokumi Substance as an Enhancer of Koku

Kokumi Substance as an Enhancer of Koku : Biochemistry, Physiology, and Food Science

 Editor: Motonaka Kuroda
 2024
 294tr. ; cm.
Koku PerceptionLipidPerceptual and NutritionalCalciumSoybean SeedsUmami and Salty
Mô tả biểu ghi
ID:72837
Tác giả CN Editor: Motonaka Kuroda
Nhan đề Kokumi Substance as an Enhancer of Koku : Biochemistry, Physiology, and Food Science
Thông tin xuất bản 2024
Mô tả vật lý 294tr. ;cm.
Tóm tắt This book provides the basic concepts and latest findings on kokumi substances. It covers not only the topics related to food chemistry, but also the biochemical and physiological mechanisms of the perception of kokumi substances. Food palatability is determined by many factors, including taste, aroma, texture, color, physiological condition, and circumstances. The attribute called “koku” is used in Japan to express delicious foods. The definition of koku attribute was previously proposed to be caused by the sensation of richness, body, lingering (continuity), and mouthfulness in terms of taste, aroma, and texture. Kokumi substance is one of the taste-related koku enhancers and is defined as a substance that enhances complexity, richness (body), and lastingness (continuity), although it has no taste itself at the dose
Thuật ngữ chủ đề Koku Perception
Thuật ngữ chủ đề Lipid
Thuật ngữ chủ đề Perceptual and Nutritional
Từ khóa tự do Calcium
Từ khóa tự do Soybean Seeds
Từ khóa tự do Umami and Salty
Địa chỉ Thư viện Trường Đại học Y Dược Thái Bình
Tệp tin điện tử https://tbump.kipos.vn/kiposdata1/sach-ngoai-van/kokumi substance as an enhancer of koku/kokumi substance as an enhancer of koku_001.jpg
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Hiển thị đầy đủ trường & trường con
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100[ ] |a Editor: Motonaka Kuroda
245[ ] |a Kokumi Substance as an Enhancer of Koku : |b Biochemistry, Physiology, and Food Science
260[ ] |c 2024
300[ ] |a 294tr. ; |c cm.
520[ ] |a This book provides the basic concepts and latest findings on kokumi substances. It covers not only the topics related to food chemistry, but also the biochemical and physiological mechanisms of the perception of kokumi substances. Food palatability is determined by many factors, including taste, aroma, texture, color, physiological condition, and circumstances. The attribute called “koku” is used in Japan to express delicious foods. The definition of koku attribute was previously proposed to be caused by the sensation of richness, body, lingering (continuity), and mouthfulness in terms of taste, aroma, and texture. Kokumi substance is one of the taste-related koku enhancers and is defined as a substance that enhances complexity, richness (body), and lastingness (continuity), although it has no taste itself at the dose
650[ ] |a Koku Perception
650[ ] |a Lipid
650[ ] |a Perceptual and Nutritional
653[ ] |a Calcium
653[ ] |a Soybean Seeds
653[ ] |a Umami and Salty
852[ ] |a Thư viện Trường Đại học Y Dược Thái Bình
856[1 ] |u https://tbump.kipos.vn/kiposdata1/sach-ngoai-van/kokumi substance as an enhancer of koku/kokumi substance as an enhancer of koku_001.jpg
890[ ] |a 0 |b 0 |c 1 |d 1
Tài liệu số
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