UID:
kobvindex_HPB1409683563
Umfang:
1 online resource (205 p.).
ISBN:
9783031326929
,
303132692X
Serie:
Food and Health Series
Anmerkung:
Description based upon print version of record.
,
5.2.2 Protein: The Most Satiating Macronutrient?
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Intro -- Preface -- Acknowledgements -- Contents -- Contributors -- Contributors -- Chapter 1: Introduction: Umami as a Taste Percept -- 1.1 Species Differences in Umami Perception -- 1.2 Umami Perception in Humans -- 1.3 Conclusion -- References -- Chapter 2: Umami and MSG -- 2.1 Historical Context of Umami and MSG -- 2.1.1 Discovery of Umami Taste by Kikunae Ikeda -- 2.1.2 First Symposium on MSG by the US Army -- 2.1.3 Chinese Restaurant Syndrome and MSG Safety -- 2.1.4 Umami as a Basic Taste -- 2.2 Umami and Other Basic Tastes -- 2.2.1 Umami Substances in Foods
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2.2.2 Interaction Between Umami and Other Tastes -- 2.2.3 Psychophysical and Multidimensional Studies of Umami Independence -- 2.2.4 Umami Receptors -- 2.2.5 Neural Pathways for Umami Taste -- 2.3 Differences in Umami Taste -- 2.3.1 Species Differences -- 2.3.2 Tongue Regional Differences -- 2.4 Distinctive Phenomena of Umami Taste -- 2.4.1 Intensity of Umami Taste -- 2.4.2 Synergism -- 2.4.3 Long-Lasting -- 2.4.4 Saliva Secretion -- 2.4.5 Mouthfullness -- 2.4.6 Satisfaction -- 2.5 Conclusion and Perspective -- References -- Chapter 3: Umami Taste Signaling from the Taste Bud to Cortex
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3.1 A Brief History of Umami -- 3.2 Umami Psychophysics: Humans and Rodents -- 3.3 Overview of Tongue and Gustatory System -- 3.4 Receptors -- 3.5 Structure and Function of Umami Receptors -- 3.6 Downstream Signaling -- 3.7 Cranial Nerve Responses to Umami -- 3.8 Nucleus of the Solitary Tract and Parabrachial Nucleus -- 3.9 Thalamus -- 3.10 Forebrain -- 3.11 Umami Signaling in the Gut: Gastrointestinal System -- 3.12 Summary and Conclusions -- References -- Chapter 4: Umami and Salty: A Cooperative Pair -- 4.1 Introduction -- 4.2 Role of Salt in Food -- 4.2.1 Relevance of Salt
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4.2.2 Major Roles of Salt -- 4.2.2.1 Preservation -- 4.2.2.2 Processability -- 4.2.2.3 Salty Taste -- 4.2.2.4 Flavor Modification -- 4.3 Sodium Intake and Health -- 4.3.1 State of Sodium Consumption -- 4.3.2 Sodium Sources -- 4.3.3 Sodium's Effects on Health -- 4.4 Strategies to Reduce Sodium Intake -- 4.4.1 Stealth -- 4.4.2 Physical Modification -- 4.4.3 Flavor Modification -- 4.4.3.1 Salt Replacement -- 4.4.3.2 Umami-Based Strategies -- Fundamentals of umami Strategies -- Detection Thresholds of Umami Substances and Sodium Chloride -- Taste Profile of Umami Substances
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Saltiness of Umami Compounds -- Interactions Between Salty and Umami Tastes -- 4.4.3.3 Umami Compounds as Flavor Enhancers in Sodium-Reduced Products -- Glutamates -- Liquids -- Semisolids -- Solids -- 5′-Ribonucleotides -- Liquids -- Semisolids -- Solids -- Other Amino Acids -- Liquids -- Semisolids -- Solids -- Other Umami Substances -- Liquids -- Semisolids -- Solids -- 4.5 Conclusion -- References -- Chapter 5: Umami and Satiety -- 5.1 Why We Taste Umami: Lessons from the Diet -- 5.2 Umami and the Regulation of Protein Intake -- 5.2.1 Regulation of Protein Intake
Weitere Ausg.:
Print version: San Gabriel, Ana Umami Cham : Springer International Publishing AG,c2023 ISBN 9783031326912
Sprache:
Englisch
Schlagwort(e):
Electronic books.
URL:
Click here to view book
