Kokumi substance as an enhancer of koku : biochemistry, physiology, and food science

• Material Type: 図書
• ISBN: 9789819983025; 9819983029
• ISBN (error code): 9789819983032 (electronic bk.); 9819983037 (electronic bk.)
• Title: Kokumi substance as an enhancer of koku : biochemistry, physiology, and food science
• Author/Editor: Motonaka Kuroda, editor
• Author Heading: 黒田, 素央 クロダ, モトナカ ( 031567883 )Authorities
• Publication, Distribution, etc.: Singapore : Springer (出版)
• Publication Date: [2024]; 著作権日付 : ©2024
• Publication Date (W3CDTF): 2024
• Extent: x, 296 pages
• Size: 25 cm
• Place of Publication (Country Code): SG
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Taste; Food--Sensory evaluation; Flavoring essences; Food science; Goût; Aliments--Analyse sensorielle; Aromatisants; Science des aliments; taste (senses)
• LCC: QP456
• DDC: 612.8/7
• NDLC: PC25
• Target Audience: 一般
• Note (Bibliography): Includes bibliographical references
• Collection (particular): 日本関係外国語図書
• Holding library: 国立国会図書館
• Call No.: PC25-D45
• Related Material (DOI): 10.1007/978-981-99-8303-2
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 033183736; http://id.ndl.go.jp/bib/033183736
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Contents: Chapter 1. Koku Perception and Kokumi SubstancesChapter 2. Kokumi substance as an enhancer of koku: its definitionChapter 3. Biochemical studies on ko...
• 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 ...