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ISBN: 9781619425675 161942567X 9781619425453 1619425459 Year: 2012 Publisher: New York
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Glutamic acid --- Glutamate --- Excitatory amino acids --- Umami (Taste) --- Metabolism. --- Physiological effect.
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ISBN: 9781622572700 162257270X 9781622572366 162257236X Year: 2013 Publisher: Hauppauge, N.Y.
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Glutamic acid --- Glutamate --- Excitatory amino acids --- Umami (Taste) --- Metabolism. --- Physiological effect.
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ISBN: 0231537581 9780231537582 9780231168908 023116890X 0231168918 Year: 2014 Publisher: New York, NY : Columbia University Press,
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In the West, we have identified only four basic tastes-sour, sweet, salty, and bitter-that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct.Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.
Umami (Taste) --- Flavor. --- Food --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Tastes --- Sensory evaluation --- Taste --- Glutamic acid --- Analysis. --- Chemistry --- Composition --- Analysis
ISBN: 0444903402 1423742893 9781423742890 9780444517784 0444517782 0080458289 9780080458281 9780444903402 9780444502865 0444502866 9781435605282 1435605284 0080532578 9780080532578 9780444508355 044450835X 9781435610446 143561044X 0080534465 9780080534466 9780444824516 0444824510 0444812326 9780444812322 0444904956 9780444904959 1280633913 9786610633913 1281047155 9786611047153 1281059765 9786611059767 Year: 2002 Publisher: Amsterdam : Elsevier,
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That molecular neurobiology has become a dominant part of neuroscience research can be credited to the discovery of inducible gene expression in the brain and spinal cord. This volume deals with genes, whose expression patterns in the vertebrate central nervous system were the first to be revealed and then the most extensively investigated over the last 15 years. Immediate early genes (IEG) and their protein products, especially those acting as regulators of transcription (inducible transcription factors, ITF) have proven to be very valuable tools in functional neuroanatomy and neurophysiology
Animal psychology and neurophysiology --- Zoohistology. Zoocytology --- Central Nervous System --- Neuroanatomy --- Neurochemistry --- 591.18 --- 591.481 --- 591.481 Central nervous system --- Central nervous system --- 591.18 Functions of the nervous system --- Functions of the nervous system --- Biochemistry --- Neurosciences --- Nerves --- Nervous system --- Anatomy --- Neurobiology --- chemistry --- physiology --- anatomy & histology --- Central nervous system. --- Transcription factors. --- Brain mapping. --- Neuroanatomy. --- Dopamine --- Neuropharmacology. --- Physiology. --- Glutamic acid. --- Glutamic acid --- Neurochemistry. --- Brain --- Receptors. --- Histochemistry.
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