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Koku in Food Science and Physiology

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Cover of 'Koku in Food Science and Physiology'

Table of Contents

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    Book Overview
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    Chapter 1 Definition of “ Koku ” Involved in Food Palatability
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    Chapter 2 Umami and Koku : Essential Roles in Enhancing Palatability of Food
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    Chapter 3 The Quest for Umami
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    Chapter 4 Umami Compounds and Fats Involved in Koku Attribute of Pork Sausages
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    Chapter 5 The Components Contributing to the Thickness of Beer Aroma
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    Chapter 6 Koku Attribute-Enhancing Odor Compounds
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    Chapter 7 Effect of a Kokumi Peptide, γ-Glutamyl-Valyl-Glycine, on the Sensory Characteristics of Foods
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    Chapter 8 Mechanism of Kokumi Substance Perception: Role of Calcium-Sensing Receptor (CaSR) in Perceiving Kokumi Substances
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    Chapter 9 Mouse Trigeminal Neurons Respond to Kokumi Substances
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    Chapter 10 Overview and Future Prospect of Studies on Koku
Attention for Chapter 2: Umami and Koku : Essential Roles in Enhancing Palatability of Food
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