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Umami
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Provides an overview of the relationship between umami and human health Explores the potential of glutamate to lower salt intake, promote satiation and support healthier aging Covers practical culinary applications of umami flavor and practical usage of umami for promoting healthy eating This book is open access, which means that you have free and unlimited access.
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Keywords
- Biochemistry
- Biology, Life Sciences
- Food & beverage technology
- Glutamate
- healthy eating
- Industrial Chemistry
- Industrial chemistry & manufacturing technologies
- Mathematics & science
- Microbiology (non-medical)
- MSG
- salt reduction
- Technology, engineering, agriculture
- umami taste
Links
DOI: 10.1007/978-3-031-32692-9web: https://link.springer.com/book/10.1007/978-3-031-32692-9
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