{"product_id":"9783031326912","title":"Umami Taste for Health","description":"\u003ch3\u003eFood and Health\u003c\/h3\u003e\u003ch1\u003eUmami\u003c\/h1\u003e\u003ch2\u003eTaste for Health\u003c\/h2\u003e\u003ch3\u003eAna San Gabriel | Tia M. Rains | Gary Beauchamp\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ Chemistry \u0026amp; Biotechnology\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003eUmami: 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.\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eProvides an overview of the relationship between umami and human health;\u003c\/li\u003e\n\u003cli\u003eExplores the potential of glutamate to lower salt intake, promote satiation and support healthier aging;\u003c\/li\u003e\n\u003cli\u003eCovers practical culinary applications of umami flavor and practical usage of umami for promoting healthy eating.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e\n\u003cp\u003eAna San Gabriel is the Senior Manager of the Science Group in the Global Communications Dept. at Ajinomoto Co., Inc. in Tokyo, Japan.\u003c\/p\u003e\n\u003cp\u003eTia M. Rains is the Vice President of Customer Engagement \u0026amp; Strategic Development for Ajinomoto Health \u0026amp; Nutrition North America, Inc. in Itasca, Illinois.\u003c\/p\u003e\n\u003cp\u003eGary Beauchamp is a Distinguish Member, Emeritus Director and President of Monell Chemical Senses Center in Philadelphia, USA.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e13 September 2023\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eAjinomoto Co., Inc.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eSpringer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9783031326912\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e198\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Ajinomoto Co., Inc.","offers":[{"title":"Default Title","offer_id":50805387952268,"sku":"9783031326912","price":49.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9783031326912.jpg?v=1781790940","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9783031326912","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}