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oapen-20.500.12657-767162023-10-14T02:44:31Z Umami San Gabriel, Ana Rains, Tia M. Beauchamp, Gary glutamate MSG umami taste salt reduction healthy eating bic Book Industry Communication::P Mathematics & science::PS Biology, life sciences::PSG Microbiology (non-medical) bic Book Industry Communication::T Technology, engineering, agriculture::TD Industrial chemistry & manufacturing technologies::TDC Industrial chemistry::TDCT Food & beverage technology bic Book Industry Communication::P Mathematics & science::PS Biology, life sciences::PSB Biochemistry 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. 2023-10-13T15:43:27Z 2023-10-13T15:43:27Z 2024 book ONIX_20231013_9783031326929_10 9783031326929 9783031326912 https://library.oapen.org/handle/20.500.12657/76716 eng Food and Health application/pdf n/a 978-3-031-32692-9.pdf https://link.springer.com/978-3-031-32692-9 Springer Nature Springer International Publishing 10.1007/978-3-031-32692-9 10.1007/978-3-031-32692-9 6c6992af-b843-4f46-859c-f6e9998e40d5 52ba2aa5-cd5e-4807-8d45-f6803fe28aff 9783031326929 9783031326912 Springer International Publishing 198 Cham [...] open access
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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.
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