Books > Medicine > Pre-clinical medicine: basic sciences > Physiology
|
Buy Now
Koku in Food Science and Physiology - Recent Research on a Key Concept in Palatability (Hardcover, 1st ed. 2019)
Loot Price: R4,186
Discovery Miles 41 860
|
|
Koku in Food Science and Physiology - Recent Research on a Key Concept in Palatability (Hardcover, 1st ed. 2019)
Expected to ship within 12 - 17 working days
|
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 sensation that results from
the complexity of the food (i.e., its richness or body), its
lingering aftertaste or persistence, and its heartiness in terms of
taste, aroma, and texture. A variety of substances have been found
to impact significantly on koku, including umami substances,
phytosterols, certain aromatic compounds, and kokumi substances. In
Koku - Food Science and Physiology, readers will find full
explanation of the conceptual aspects and the latest research
results on a wide range of topics, including the relevant flavor
chemistry and sensory analysis. Written by leading scientists in
the field, the book will be a valuable resource for students and
researchers in the fields of food chemistry, nutritional science,
taste physiology, and neuroscience, as well as for professionals in
the food industry.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!
|
|
Email address subscribed successfully.
A activation email has been sent to you.
Please click the link in that email to activate your subscription.