Kokumi substance as an enhancer of koku: biochemistry, physiology, and food science
Éditeur :
Springer Verlag, Singapore
ISBN :
9789819983056
Date de publication :
22 févr. 2025
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Singapour
It also discusses the sensory characteristics of kokumi substances when added to foods and the effect of kokumi substances on the satiety. The intended readers are university students, researchers and technologists in food science, food chemistry, nutritional sciences, taste physiology, and neuroscience.