Koku in Food Science and Physiology

Recent Research on a Key Concept in Palatability

Editors: Nishimura, Toshihide, Kuroda, Motonaka (Eds.)

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  • The first scientific book focusing on the role of  koku in food palatability
  • Discusses  koku from a food science perspective
  • Describes the basic mechanism of koku enhancement
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eBook $139.00
price for USA
  • ISBN 978-981-13-8453-0
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $179.99
price for USA
  • ISBN 978-981-13-8452-3
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • Usually ready to be dispatched within 3 to 5 business days, if in stock
Softcover $139.99
price for USA
  • ISBN 978-981-13-8455-4
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • Usually ready to be dispatched within 3 to 5 business days, if in stock
About this book

This is the first book to explore the science underlying the concept of “koku”, which is central to an understanding of the palatability of food within Japanese cuisine and is attracting increasing interest among food scientists and professionals worldwide. Koku may be defined as the sensation that results from the complexity of the food (i.e., its richness or body), its lingering aftertaste or persistence, and its heartiness in terms of taste, aroma, and texture. A variety of substances have been found to impact significantly on koku, including umami substances, phytosterols, certain aromatic compounds, and kokumi substances. In Koku – Food Science and Physiology, readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics, including the relevant flavor chemistry and sensory analysis. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.

About the authors

​Toshihide Nishimura (Kagawa Nutrition University, Saitama, JAPAN)Motonaka Kuroda (Ajinomoto Co., Inc, Kanagawa, Japan)

Table of contents (10 chapters)

Table of contents (10 chapters)

Buy this book

eBook $139.00
price for USA
  • ISBN 978-981-13-8453-0
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $179.99
price for USA
  • ISBN 978-981-13-8452-3
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • Usually ready to be dispatched within 3 to 5 business days, if in stock
Softcover $139.99
price for USA
  • ISBN 978-981-13-8455-4
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • Usually ready to be dispatched within 3 to 5 business days, if in stock

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Bibliographic Information

Bibliographic Information
Book Title
Koku in Food Science and Physiology
Book Subtitle
Recent Research on a Key Concept in Palatability
Editors
  • Toshihide Nishimura
  • Motonaka Kuroda
Copyright
2019
Publisher
Springer Singapore
Copyright Holder
Springer Nature Singapore Pte Ltd.
eBook ISBN
978-981-13-8453-0
DOI
10.1007/978-981-13-8453-0
Hardcover ISBN
978-981-13-8452-3
Softcover ISBN
978-981-13-8455-4
Edition Number
1
Number of Pages
VII, 193
Number of Illustrations
34 b/w illustrations, 46 illustrations in colour
Topics