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000914928 020__ $$a9789811384530$$q(electronic book)
000914928 020__ $$a9811384533$$q(electronic book)
000914928 020__ $$z9789811384523
000914928 0248_ $$a10.1007/978-981-13-8
000914928 035__ $$aSP(OCoLC)on1121274036
000914928 035__ $$aSP(OCoLC)1121274036
000914928 040__ $$aLQU$$beng$$cLQU$$dGW5XE$$dEBLCP
000914928 049__ $$aISEA
000914928 050_4 $$aQP456
000914928 08204 $$a612.8/7$$223
000914928 08204 $$a612
000914928 24500 $$aKoku in food science and physiology :$$brecent research on a key concept in palatability /$$cToshihide Nishimura, Motonaka Kuroda, editors.
000914928 264_1 $$aSingapore :$$bSpringer,$$c2019.
000914928 300__ $$a1 online resource (vii, 193 pages) :$$billustrations 
000914928 336__ $$atext$$btxt$$2rdacontent
000914928 337__ $$acomputer$$bc$$2rdamedia
000914928 338__ $$aonline resource$$bcr$$2rdacarrier
000914928 5050_ $$aIntro; Preface; Contents; Chapter 1: Definition of "Koku" Involved in Food Palatability; 1.1 Koku Attributes in Foods; 1.2 Definitions of Koku and Koku Attributes; 1.2.1 Factors Involved in Food Palatability; 1.2.2 Definition of Koku Attributes; 1.3 Elements and Compounds Involved in Koku Attributes; 1.3.1 Complexity; 1.3.2 Mouthfulness; 1.3.3 Lingeringness (Continuity); 1.4 Regulation of the Intensity of Koku Attributes in Food Development; 1.4.1 Production of Foods Possessing Koku Attributes; 1.4.2 Application of Substances with Enhancing Effects on Koku Attributes
000914928 5058_ $$a1.4.3 Combinations with Foods Possessing Koku Attributes1.5 Koku Differs from Kokumi in Food Sensations (Fig. 1.14); References; Chapter 2: Umami and Koku: Essential Roles in Enhancing Palatability of Food; 2.1 Characteristics of Japanese Cuisine; 2.1.1 Rich Variety of Ingredients; 2.1.2 Dashi Culture; 2.2 Discovery of Glutamate as an Essential Component of Dashi; 2.2.1 Professor Kikunae Ikeda; 2.2.2 Glutamic Acid vs. Glutamate; 2.2.3 Global Recognition of Umami; 2.3 Discovery of Other Umami Substances; 2.4 Synergism; 2.5 Dual Function of Glutamate; 2.6 Flavor-Enhancing Action of Glutamate
000914928 5058_ $$a2.7 Koku2.8 Koku vs. Kokumi; 2.9 CaSR Agonists; 2.10 Interaction Between Glutamate and Kokumi Substance; 2.11 Summary; References; Chapter 3: The Quest for Umami; 3.1 Introduction; 3.2 Umami of Fermented Sauces; 3.3 Umami from Seaweeds: Dashi; 3.4 Umami from Cephalopods; 3.5 Umami and Sous Vide-Prepared Meat; 3.6 Umami and Kokumi; 3.7 Public Dissemination and Outreach; References; Chapter 4: Umami Compounds and Fats Involved in Koku Attribute of Pork Sausages; 4.1 Introduction; 4.2 Materials and Methods; 4.2.1 Preparation of Samples; 4.2.2 Sensory Evaluation
000914928 5058_ $$a4.2.2.1 Effect of the Addition of Umami Compounds on the Quality of Sausages4.2.2.2 Effect of the Addition of Fats on the Quality of Sausages; 4.2.2.3 Panelists; 4.2.2.4 Analyses of Aroma Compounds; 4.3 Results and Discussion; 4.3.1 Effect of Amount of Umami Compounds on Sensory Characteristics of Pork Sausages; 4.3.2 Effect of Fats Contents on Sensory Characteristics of Pork Sausages; 4.3.3 Analyses and Identification of Aroma Compounds Involved in Non-smoked Sausages; 4.3.4 Effect of Fat Content on the Amount of Released Aroma Compounds; References
000914928 5058_ $$aChapter 5: The Components Contributing to the Thickness of Beer Aroma5.1 Introduction; 5.2 Results and Discussion; 5.2.1 Preparation of the Extracts for GC-O Analysis; 5.2.2 Identification and Quantitation of Odorants; 5.2.3 Sensory Evaluation; 5.2.4 Construction of the Base Framework Structure Using 25 Odorants with Higher Charm Values and OAVs; 5.2.5 Investigation of the Malty Aroma Fraction; 5.2.6 Other Odorants with No Independent Contributions to Overall Aroma Characteristics; 5.3 Conclusion; References; Chapter 6: Koku Attribute-Enhancing Odor Compounds; 6.1 Introduction
000914928 506__ $$aAccess limited to authorized users.
000914928 650_0 $$aTaste.
000914928 650_0 $$aFood$$xSensory evaluation.
000914928 7001_ $$aNishimura, Toshihide.
000914928 7001_ $$aKuroda, Motonaka.
000914928 852__ $$bebk
000914928 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-981-13-8453-0$$zOnline Access$$91397441.1
000914928 909CO $$ooai:library.usi.edu:914928$$pGLOBAL_SET
000914928 980__ $$aEBOOK
000914928 980__ $$aBIB
000914928 982__ $$aEbook
000914928 983__ $$aOnline
000914928 994__ $$a92$$bISE