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

• Corporate Author: SpringerLink (Online service)
• Other Authors: Nishimura, Toshihide (Editor, http://id.loc.gov/vocabulary/relators/edt), Kuroda, Motonaka (Editor, http://id.loc.gov/vocabulary/relators/edt)
• Format: Electronic eBook
• Language: English
• Published: Singapore : Springer Singapore : Imprint: Springer, 2019.
• Edition: 1st ed. 2019.
• Subjects: Human physiology.; Food-Biotechnology.; Neurosciences.; Cell physiology.; Nutrition .; Biochemistry.; Human Physiology.; Food Science.; Cell Physiology.; Nutrition.; Biochemistry, general.

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 sensa...