Umami : Taste for Health /

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 characte...

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Bibliographic Details

Corporate Author:	SpringerLink (Online service)
Other Authors:	San Gabriel, Ana (Editor), Rains, Tia M. (Editor), Beauchamp, Gary (Editor)
Format:	eBook
Language:	English
Published:	Cham : Springer International Publishing : Imprint: Springer, 2024.
Edition:	1st ed. 2024.
Series:	Food and Health,
Subjects:	Food > Microbiology. Food science. Food > Sensory evaluation. Nutrition   . Food > Analysis. Chemistry. Food Microbiology. Food Science. Sensory Evaluation. Nutrition. Food Chemistry. Electronic books.
Online Access:	Connect to the full text of this electronic book