MARC details
| 000 -LIDER |
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05030nam a22005775i 4500 |
| 001 - CONTROL NUMBER |
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978-981-99-8303-2 |
| 003 - CONTROL NUMBER IDENTIFIER |
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DE-He213 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20250516160105.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
cr nn 008mamaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
240219s2024 si | s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9789819983032 |
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978-981-99-8303-2 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX341-641 |
| 072 #7 - SUBJECT CATEGORY CODE |
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| Subject category code |
TDCT |
| Source |
bicssc |
| 072 #7 - SUBJECT CATEGORY CODE |
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| Subject category code |
TEC012000 |
| Source |
bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE |
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| Subject category code |
TDCT |
| Source |
thema |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.3 |
| Edition number |
23 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
664 |
| Edition number |
23 |
| 245 10 - TITLE STATEMENT |
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| Title |
Kokumi Substance as an Enhancer of Koku |
| Medium |
[electronic resource] : |
| Remainder of title |
Biochemistry, Physiology, and Food Science / |
| Statement of responsibility, etc. |
edited by Motonaka Kuroda. |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
1st ed. 2024. |
| 264 #1 - |
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Singapore : |
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Springer Nature Singapore : |
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Imprint: Springer, |
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2024. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
X, 296 p. 1 illus. |
| Other physical details |
online resource. |
| 336 ## - |
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text |
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txt |
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rdacontent |
| 337 ## - |
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computer |
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c |
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rdamedia |
| 338 ## - |
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online resource |
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cr |
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rdacarrier |
| 347 ## - |
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text file |
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PDF |
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rda |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Chapter 1. Koku Perception and Kokumi Substances -- Chapter 2. Kokumi substance as an enhancer of koku: its definition -- Chapter 3. Biochemical studies on kokumi γ-glutamyl peptides -- Chapter 4. Kokumi substances from garlic; Discovery of glutathione (GSH; γ-Glu-Cys-Gly) as a kokumi substance -- Chapter 5. Kokumi substances in soybean seeds -- Chapter 6. Kokumi substances in Thai-fermented freshwater fish, 'Pla-ra' -- Chapter 7. Identification and quantification of the kokumi peptide, γ-Glu-Val-Gly, in foods -- Chapter 8. Mechanism for perceiving kokumi substances: Involvement of calcium-sensing receptor (CaSR) in the perception of kokumi substances -- Chapter 9. Molecular mechanism of enhancement in basic tastes by kokumi substances: A potent calcium-sensing receptor (CaSR) agonist, g-glutamyl-valinyl-glycine, amplifies sweet-induced ATP secretion via cell-to-cell communication in a mouse taste bud -- Chapter 10. Enhancement of Combined Umami and Salty Taste by Glutathione in the HumanTongue and Brain -- Chapter 11. γ-Glutamyl-valyl-glycine (γ-Glu-Val-Gly) and glutathione (γ-Glu-Cys-Gly) as kokumi substances in rodents -- Chapter 12. Effects of the potent kokumi peptide, γ-glutamyl-valyl-glycine, on sensory characteristics of foods and beverages -- Chapter 13. Perceptual and nutritional impact of kokumi compounds -- Chapter 14. Amino acids, α-peptides, and their related kokumi substances -- Chapter 15. Biochemical studies on lipid-related kokumi substances -- Chapter 16. Involvement of GPR120 in perception of fatty oral sensations in humans -- Chapter 17. Overview and future prospectives of studies on kokumi substances. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
This book provides the basic concepts and latest findings on kokumi substances. It covers not only the topics related to food chemistry, but also the biochemical and physiological mechanisms of the perception of kokumi substances. Food palatability is determined by many factors, including taste, aroma, texture, color, physiological condition, and circumstances. The attribute called "koku" is used in Japan to express delicious foods. The definition of koku attribute was previously proposed to be caused by the sensation of richness, body, lingering (continuity), and mouthfulness in terms of taste, aroma, and texture. Kokumi substance is one of the taste-related koku enhancers and is defined as a substance that enhances complexity, richness (body), and lastingness (continuity), although it has no taste itself at the dose. The topics in this book cover physiological studies, including the receptor mechanism, taste nerve recording, and human brain responses using functional MRI. It also discusses the sensory characteristics of kokumi substances when added to foods and the effect of kokumi substances on the satiety. The intended readers are university students, researchers and technologists in food science, food chemistry, nutritional sciences, taste physiology, and neuroscience. Non-expert readers interested in food palatability and the deliciousness of foods may also find this book useful. . |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Owner |
UABC ; |
| Method of acquisition |
Perpetuidad |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Término temático o nombre geográfico como elemento de entrada |
Food science. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Término temático o nombre geográfico como elemento de entrada |
Food |
| Subdivisión general |
Analysis. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Término temático o nombre geográfico como elemento de entrada |
Chemistry. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Término temático o nombre geográfico como elemento de entrada |
Physiology. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Término temático o nombre geográfico como elemento de entrada |
Neurosciences. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Término temático o nombre geográfico como elemento de entrada |
Food Science. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Término temático o nombre geográfico como elemento de entrada |
Food Chemistry. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Término temático o nombre geográfico como elemento de entrada |
Physiology. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Término temático o nombre geográfico como elemento de entrada |
Neuroscience. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Kuroda, Motonaka. |
| Relator term |
editor. |
| Relator code |
edt |
| -- |
http://id.loc.gov/vocabulary/relators/edt |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
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| Corporate name or jurisdiction name as entry element |
SpringerLink (Online service) |
| 773 0# - HOST ITEM ENTRY |
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| Title |
Springer Nature eBook |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
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| Relationship information |
Printed edition: |
| International Standard Book Number |
9789819983025 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
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| Relationship information |
Printed edition: |
| International Standard Book Number |
9789819983049 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
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| Relationship information |
Printed edition: |
| International Standard Book Number |
9789819983056 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Public note |
Libro electrónico |
| Uniform Resource Identifier |
http://libcon.rec.uabc.mx:2048/login?url=https://doi.org/10.1007/978-981-99-8303-2 |
| 912 ## - |
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ZDB-2-SBL |
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ZDB-2-SXB |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Koha item type |
Libro Electrónico |
