Umami :: unlocking the secrets of the fifth taste /
In the West, we have identified only four basic tastes?sour, sweet, salty, and bitter?that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression...
Gespeichert in:
| 1. Verfasser: | |
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| Weitere Verfasser: | , , |
| Format: | Elektronisch E-Book |
| Sprache: | English Danish |
| Veröffentlicht: |
New York :
Columbia University Press,
2014.
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| Schriftenreihe: | Arts and traditions of the table.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | In the West, we have identified only four basic tastes?sour, sweet, salty, and bitter?that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in. |
| Beschreibung: | The hardest foodstuff in the world. |
| Beschreibung: | 1 online resource (281 pages) |
| Bibliographie: | Includes bibliographical references (pages 233-236) and index. |
| ISBN: | 9780231537582 0231537581 |
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| 100 | 1 | |a Mouritsen, Ole G. |0 http://id.loc.gov/authorities/names/n85008844 | |
| 245 | 1 | 0 | |a Umami : |b unlocking the secrets of the fifth taste / |c Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen. |
| 260 | |a New York : |b Columbia University Press, |c 2014. | ||
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| 500 | |a The hardest foodstuff in the world. | ||
| 505 | 0 | |a Table of Contents; Acknowledgments; Prologue: How it all began; What exactly is taste, and why is it important?; The basic tastes: From seven to four to five and possibly many more; Why do we need to be able to taste our food?; There is more to it: Sensory science, taste, smell, aroma, flavor, mouthfeel, texture, and chemesthesis; Is there a taste map of the tongue?; Why are some foods more palatable than others?; A few words about proteins, amino acids, nucleotides, nucleic acids, and enzymes; Glutamic acid, glutamate, and the glutamate ion; Glutamic acid and glutamate in our food. | |
| 505 | 8 | |a How does glutamate taste, and how little is required for us to taste it?The first four: Sour, sweet, salty, and bitter; The physiology and biochemistry of taste; The interplay between sweet and bitter; Taste receptors: This is how they work; When words fail us: Descriptions of tastes; The fifth taste: What is umami?; Science, soup, and the search for the fifth taste; Glutamic acid and glutamate; What is the meaning of the word umami?; From laboratory to mass production; How MSG is made; A little letter with a huge impact: The 'Chinese restaurant syndrome' | |
| 505 | 8 | |a The Japanese discover other umami substancesIt all starts with mother's milk; Umami as a global presence; Umami has won acceptance as a distinct taste; And umami is still controversial ... ; 1 + 1 = 8: Gustatory synergy; Amazing interplay: Basal and synergistic umami; Detecting umami synergy on the tongue and in the brain; Japanese dashi: The textbook example of umami synergy; The art of making Japanese dashi; Nordic dashi ; Dashi closer to home-a Japanese soup with a Scandinavian twist; Seaweeds enhance the umami in fish; How to make smoked shrimp heads. | |
| 505 | 8 | |a Recipe: Potato water dashi with smoked shrimp headsMany substances interact synergistically with umami; A breakthrough discovery of yet another synergistic substance; The interplay between glutamate and the four classic tastes; A simple taste test: Umami vs. salt; Recipe: Monkfish liver au gratin with crabmeat and vegetables; Umami-rich 'foie gras from the sea'; Food pairing and umami; Creating tastes synthetically; Umami: Either as little or as much as you like; Umami from the oceans: Seaweeds, fish, and shellfish; Seaweeds and konbu: The mother lode of umami; A world of konbu in Japan. | |
| 505 | 8 | |a Fresh fish and shellfishCooked fish and shellfish dishes and soups; Recipe: Pearled spelt, beets, and lobster; Umami and the art of killing a fish; A traditional clambake: New England method, Danish ingredients; Recipe: Crab soup; Recipe: Clambake in a pot; Everyday umami in ancient Greece and Rome; Fish sauces and fish pastes; Recipe: Patina de pisciculis; Modern garum; Recipe: Garum; Recipe: Quick-and-easy garum; Recipe: Smoked quick-and-easy garum; Shellfish paste; Oyster sauce; Sushi and fermented fish; Katsuobushi; Catching katsuo to optimize umami; Niboshi. | |
| 520 | |a In the West, we have identified only four basic tastes?sour, sweet, salty, and bitter?that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in. | ||
| 504 | |a Includes bibliographical references (pages 233-236) and index. | ||
| 650 | 0 | |a Umami (Taste) |0 http://id.loc.gov/authorities/subjects/sh2007007220 | |
| 650 | 0 | |a Flavor. | |
| 650 | 0 | |a Food |x Analysis. |0 http://id.loc.gov/authorities/subjects/sh85050185 | |
| 650 | 0 | |a Food |x Composition. |0 http://id.loc.gov/authorities/subjects/sh85050191 | |
| 650 | 0 | |a Food |x Biotechnology. |0 http://id.loc.gov/authorities/subjects/sh88006279 | |
| 650 | 0 | |a Cooking. | |
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| contents | Table of Contents; Acknowledgments; Prologue: How it all began; What exactly is taste, and why is it important?; The basic tastes: From seven to four to five and possibly many more; Why do we need to be able to taste our food?; There is more to it: Sensory science, taste, smell, aroma, flavor, mouthfeel, texture, and chemesthesis; Is there a taste map of the tongue?; Why are some foods more palatable than others?; A few words about proteins, amino acids, nucleotides, nucleic acids, and enzymes; Glutamic acid, glutamate, and the glutamate ion; Glutamic acid and glutamate in our food. How does glutamate taste, and how little is required for us to taste it?The first four: Sour, sweet, salty, and bitter; The physiology and biochemistry of taste; The interplay between sweet and bitter; Taste receptors: This is how they work; When words fail us: Descriptions of tastes; The fifth taste: What is umami?; Science, soup, and the search for the fifth taste; Glutamic acid and glutamate; What is the meaning of the word umami?; From laboratory to mass production; How MSG is made; A little letter with a huge impact: The 'Chinese restaurant syndrome' The Japanese discover other umami substancesIt all starts with mother's milk; Umami as a global presence; Umami has won acceptance as a distinct taste; And umami is still controversial ... ; 1 + 1 = 8: Gustatory synergy; Amazing interplay: Basal and synergistic umami; Detecting umami synergy on the tongue and in the brain; Japanese dashi: The textbook example of umami synergy; The art of making Japanese dashi; Nordic dashi ; Dashi closer to home-a Japanese soup with a Scandinavian twist; Seaweeds enhance the umami in fish; How to make smoked shrimp heads. Recipe: Potato water dashi with smoked shrimp headsMany substances interact synergistically with umami; A breakthrough discovery of yet another synergistic substance; The interplay between glutamate and the four classic tastes; A simple taste test: Umami vs. salt; Recipe: Monkfish liver au gratin with crabmeat and vegetables; Umami-rich 'foie gras from the sea'; Food pairing and umami; Creating tastes synthetically; Umami: Either as little or as much as you like; Umami from the oceans: Seaweeds, fish, and shellfish; Seaweeds and konbu: The mother lode of umami; A world of konbu in Japan. Fresh fish and shellfishCooked fish and shellfish dishes and soups; Recipe: Pearled spelt, beets, and lobster; Umami and the art of killing a fish; A traditional clambake: New England method, Danish ingredients; Recipe: Crab soup; Recipe: Clambake in a pot; Everyday umami in ancient Greece and Rome; Fish sauces and fish pastes; Recipe: Patina de pisciculis; Modern garum; Recipe: Garum; Recipe: Quick-and-easy garum; Recipe: Smoked quick-and-easy garum; Shellfish paste; Oyster sauce; Sushi and fermented fish; Katsuobushi; Catching katsuo to optimize umami; Niboshi. |
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Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen.</subfield></datafield><datafield tag="260" ind1=" " ind2=" "><subfield code="a">New York :</subfield><subfield code="b">Columbia University Press,</subfield><subfield code="c">2014.</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource (281 pages)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">computer</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">Arts and Traditions of the Table: Perspectives on Culinary History</subfield></datafield><datafield tag="588" ind1="0" ind2=" "><subfield code="a">Print version record.</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">The hardest foodstuff in the world.</subfield></datafield><datafield tag="505" ind1="0" ind2=" "><subfield code="a">Table of Contents; Acknowledgments; Prologue: How it all began; What exactly is taste, and why is it important?; The basic tastes: From seven to four to five and possibly many more; Why do we need to be able to taste our food?; There is more to it: Sensory science, taste, smell, aroma, flavor, mouthfeel, texture, and chemesthesis; Is there a taste map of the tongue?; Why are some foods more palatable than others?; A few words about proteins, amino acids, nucleotides, nucleic acids, and enzymes; Glutamic acid, glutamate, and the glutamate ion; Glutamic acid and glutamate in our food.</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">How does glutamate taste, and how little is required for us to taste it?The first four: Sour, sweet, salty, and bitter; The physiology and biochemistry of taste; The interplay between sweet and bitter; Taste receptors: This is how they work; When words fail us: Descriptions of tastes; The fifth taste: What is umami?; Science, soup, and the search for the fifth taste; Glutamic acid and glutamate; What is the meaning of the word umami?; From laboratory to mass production; How MSG is made; A little letter with a huge impact: The 'Chinese restaurant syndrome'</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">The Japanese discover other umami substancesIt all starts with mother's milk; Umami as a global presence; Umami has won acceptance as a distinct taste; And umami is still controversial ... ; 1 + 1 = 8: Gustatory synergy; Amazing interplay: Basal and synergistic umami; Detecting umami synergy on the tongue and in the brain; Japanese dashi: The textbook example of umami synergy; The art of making Japanese dashi; Nordic dashi ; Dashi closer to home-a Japanese soup with a Scandinavian twist; Seaweeds enhance the umami in fish; How to make smoked shrimp heads.</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">Recipe: Potato water dashi with smoked shrimp headsMany substances interact synergistically with umami; A breakthrough discovery of yet another synergistic substance; The interplay between glutamate and the four classic tastes; A simple taste test: Umami vs. salt; Recipe: Monkfish liver au gratin with crabmeat and vegetables; Umami-rich 'foie gras from the sea'; Food pairing and umami; Creating tastes synthetically; Umami: Either as little or as much as you like; Umami from the oceans: Seaweeds, fish, and shellfish; Seaweeds and konbu: The mother lode of umami; A world of konbu in Japan.</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">Fresh fish and shellfishCooked fish and shellfish dishes and soups; Recipe: Pearled spelt, beets, and lobster; Umami and the art of killing a fish; A traditional clambake: New England method, Danish ingredients; Recipe: Crab soup; Recipe: Clambake in a pot; Everyday umami in ancient Greece and Rome; Fish sauces and fish pastes; Recipe: Patina de pisciculis; Modern garum; Recipe: Garum; Recipe: Quick-and-easy garum; Recipe: Smoked quick-and-easy garum; Shellfish paste; Oyster sauce; Sushi and fermented fish; Katsuobushi; Catching katsuo to optimize umami; Niboshi.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">In the West, we have identified only four basic tastes?sour, sweet, salty, and bitter?that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbk encapsulate what we know to date about the concept of umami, from ancient times to today. 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| illustrated | Not Illustrated |
| indexdate | 2024-11-27T13:25:54Z |
| institution | BVB |
| isbn | 9780231537582 0231537581 |
| language | English Danish |
| oclc_num | 876512420 |
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| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource (281 pages) |
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| publisher | Columbia University Press, |
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| series | Arts and traditions of the table. |
| series2 | Arts and Traditions of the Table: Perspectives on Culinary History |
| spelling | Mouritsen, Ole G. http://id.loc.gov/authorities/names/n85008844 Umami : unlocking the secrets of the fifth taste / Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen. New York : Columbia University Press, 2014. 1 online resource (281 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier Arts and Traditions of the Table: Perspectives on Culinary History Print version record. The hardest foodstuff in the world. Table of Contents; Acknowledgments; Prologue: How it all began; What exactly is taste, and why is it important?; The basic tastes: From seven to four to five and possibly many more; Why do we need to be able to taste our food?; There is more to it: Sensory science, taste, smell, aroma, flavor, mouthfeel, texture, and chemesthesis; Is there a taste map of the tongue?; Why are some foods more palatable than others?; A few words about proteins, amino acids, nucleotides, nucleic acids, and enzymes; Glutamic acid, glutamate, and the glutamate ion; Glutamic acid and glutamate in our food. How does glutamate taste, and how little is required for us to taste it?The first four: Sour, sweet, salty, and bitter; The physiology and biochemistry of taste; The interplay between sweet and bitter; Taste receptors: This is how they work; When words fail us: Descriptions of tastes; The fifth taste: What is umami?; Science, soup, and the search for the fifth taste; Glutamic acid and glutamate; What is the meaning of the word umami?; From laboratory to mass production; How MSG is made; A little letter with a huge impact: The 'Chinese restaurant syndrome' The Japanese discover other umami substancesIt all starts with mother's milk; Umami as a global presence; Umami has won acceptance as a distinct taste; And umami is still controversial ... ; 1 + 1 = 8: Gustatory synergy; Amazing interplay: Basal and synergistic umami; Detecting umami synergy on the tongue and in the brain; Japanese dashi: The textbook example of umami synergy; The art of making Japanese dashi; Nordic dashi ; Dashi closer to home-a Japanese soup with a Scandinavian twist; Seaweeds enhance the umami in fish; How to make smoked shrimp heads. Recipe: Potato water dashi with smoked shrimp headsMany substances interact synergistically with umami; A breakthrough discovery of yet another synergistic substance; The interplay between glutamate and the four classic tastes; A simple taste test: Umami vs. salt; Recipe: Monkfish liver au gratin with crabmeat and vegetables; Umami-rich 'foie gras from the sea'; Food pairing and umami; Creating tastes synthetically; Umami: Either as little or as much as you like; Umami from the oceans: Seaweeds, fish, and shellfish; Seaweeds and konbu: The mother lode of umami; A world of konbu in Japan. Fresh fish and shellfishCooked fish and shellfish dishes and soups; Recipe: Pearled spelt, beets, and lobster; Umami and the art of killing a fish; A traditional clambake: New England method, Danish ingredients; Recipe: Crab soup; Recipe: Clambake in a pot; Everyday umami in ancient Greece and Rome; Fish sauces and fish pastes; Recipe: Patina de pisciculis; Modern garum; Recipe: Garum; Recipe: Quick-and-easy garum; Recipe: Smoked quick-and-easy garum; Shellfish paste; Oyster sauce; Sushi and fermented fish; Katsuobushi; Catching katsuo to optimize umami; Niboshi. In the West, we have identified only four basic tastes?sour, sweet, salty, and bitter?that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in. Includes bibliographical references (pages 233-236) and index. Umami (Taste) http://id.loc.gov/authorities/subjects/sh2007007220 Flavor. Food Analysis. http://id.loc.gov/authorities/subjects/sh85050185 Food Composition. http://id.loc.gov/authorities/subjects/sh85050191 Food Biotechnology. http://id.loc.gov/authorities/subjects/sh88006279 Cooking. Food. http://id.loc.gov/authorities/subjects/sh85050184 Food science. http://id.loc.gov/authorities/subjects/sh2018000786 Food Analysis Food Food Technology Cooking Umami. Saveur. Aliments Analyse. Aliments Biotechnologie. Aliments. Cuisine. Science des aliments. food. aat recipes. aat MEDICAL Physiology. bisacsh SCIENCE Life Sciences Human Anatomy & Physiology. bisacsh TECHNOLOGY & ENGINEERING Food Science. bisacsh Food fast Cooking fast Flavor fast Food Analysis fast Food Biotechnology fast Food Composition fast Umami (Taste) fast Styrbaek, Klavs. Johansen, Mariela. http://id.loc.gov/authorities/names/no2012130637 Mouritsen, Jonas Drotner. http://id.loc.gov/authorities/names/no2012130634 has work: Umami (Text) https://id.oclc.org/worldcat/entity/E39PCGkvC6qgD9qmrq4QKJqtPP https://id.oclc.org/worldcat/ontology/hasWork Print version: Mouritsen, Ole G. Umami : Unlocking the Secrets of the Fifth Taste. New York : Columbia University Press, ©2014 9780231168908 Arts and traditions of the table. http://id.loc.gov/authorities/names/n2001000537 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=781062 Volltext |
| spellingShingle | Mouritsen, Ole G. Umami : unlocking the secrets of the fifth taste / Arts and traditions of the table. Table of Contents; Acknowledgments; Prologue: How it all began; What exactly is taste, and why is it important?; The basic tastes: From seven to four to five and possibly many more; Why do we need to be able to taste our food?; There is more to it: Sensory science, taste, smell, aroma, flavor, mouthfeel, texture, and chemesthesis; Is there a taste map of the tongue?; Why are some foods more palatable than others?; A few words about proteins, amino acids, nucleotides, nucleic acids, and enzymes; Glutamic acid, glutamate, and the glutamate ion; Glutamic acid and glutamate in our food. How does glutamate taste, and how little is required for us to taste it?The first four: Sour, sweet, salty, and bitter; The physiology and biochemistry of taste; The interplay between sweet and bitter; Taste receptors: This is how they work; When words fail us: Descriptions of tastes; The fifth taste: What is umami?; Science, soup, and the search for the fifth taste; Glutamic acid and glutamate; What is the meaning of the word umami?; From laboratory to mass production; How MSG is made; A little letter with a huge impact: The 'Chinese restaurant syndrome' The Japanese discover other umami substancesIt all starts with mother's milk; Umami as a global presence; Umami has won acceptance as a distinct taste; And umami is still controversial ... ; 1 + 1 = 8: Gustatory synergy; Amazing interplay: Basal and synergistic umami; Detecting umami synergy on the tongue and in the brain; Japanese dashi: The textbook example of umami synergy; The art of making Japanese dashi; Nordic dashi ; Dashi closer to home-a Japanese soup with a Scandinavian twist; Seaweeds enhance the umami in fish; How to make smoked shrimp heads. Recipe: Potato water dashi with smoked shrimp headsMany substances interact synergistically with umami; A breakthrough discovery of yet another synergistic substance; The interplay between glutamate and the four classic tastes; A simple taste test: Umami vs. salt; Recipe: Monkfish liver au gratin with crabmeat and vegetables; Umami-rich 'foie gras from the sea'; Food pairing and umami; Creating tastes synthetically; Umami: Either as little or as much as you like; Umami from the oceans: Seaweeds, fish, and shellfish; Seaweeds and konbu: The mother lode of umami; A world of konbu in Japan. Fresh fish and shellfishCooked fish and shellfish dishes and soups; Recipe: Pearled spelt, beets, and lobster; Umami and the art of killing a fish; A traditional clambake: New England method, Danish ingredients; Recipe: Crab soup; Recipe: Clambake in a pot; Everyday umami in ancient Greece and Rome; Fish sauces and fish pastes; Recipe: Patina de pisciculis; Modern garum; Recipe: Garum; Recipe: Quick-and-easy garum; Recipe: Smoked quick-and-easy garum; Shellfish paste; Oyster sauce; Sushi and fermented fish; Katsuobushi; Catching katsuo to optimize umami; Niboshi. Umami (Taste) http://id.loc.gov/authorities/subjects/sh2007007220 Flavor. Food Analysis. http://id.loc.gov/authorities/subjects/sh85050185 Food Composition. http://id.loc.gov/authorities/subjects/sh85050191 Food Biotechnology. http://id.loc.gov/authorities/subjects/sh88006279 Cooking. Food. http://id.loc.gov/authorities/subjects/sh85050184 Food science. http://id.loc.gov/authorities/subjects/sh2018000786 Food Analysis Food Food Technology Cooking Umami. Saveur. Aliments Analyse. Aliments Biotechnologie. Aliments. Cuisine. Science des aliments. food. aat recipes. aat MEDICAL Physiology. bisacsh SCIENCE Life Sciences Human Anatomy & Physiology. bisacsh TECHNOLOGY & ENGINEERING Food Science. bisacsh Food fast Cooking fast Flavor fast Food Analysis fast Food Biotechnology fast Food Composition fast Umami (Taste) fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh2007007220 http://id.loc.gov/authorities/subjects/sh85050185 http://id.loc.gov/authorities/subjects/sh85050191 http://id.loc.gov/authorities/subjects/sh88006279 http://id.loc.gov/authorities/subjects/sh85050184 http://id.loc.gov/authorities/subjects/sh2018000786 |
| title | Umami : unlocking the secrets of the fifth taste / |
| title_auth | Umami : unlocking the secrets of the fifth taste / |
| title_exact_search | Umami : unlocking the secrets of the fifth taste / |
| title_full | Umami : unlocking the secrets of the fifth taste / Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen. |
| title_fullStr | Umami : unlocking the secrets of the fifth taste / Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen. |
| title_full_unstemmed | Umami : unlocking the secrets of the fifth taste / Ole G. Mouritsen and Klavs Styrbaek ; photography, layout, and design, Jonas Drotner Mouritsen ; translation and adaptation to English, Mariela Johansen. |
| title_short | Umami : |
| title_sort | umami unlocking the secrets of the fifth taste |
| title_sub | unlocking the secrets of the fifth taste / |
| topic | Umami (Taste) http://id.loc.gov/authorities/subjects/sh2007007220 Flavor. Food Analysis. http://id.loc.gov/authorities/subjects/sh85050185 Food Composition. http://id.loc.gov/authorities/subjects/sh85050191 Food Biotechnology. http://id.loc.gov/authorities/subjects/sh88006279 Cooking. Food. http://id.loc.gov/authorities/subjects/sh85050184 Food science. http://id.loc.gov/authorities/subjects/sh2018000786 Food Analysis Food Food Technology Cooking Umami. Saveur. Aliments Analyse. Aliments Biotechnologie. Aliments. Cuisine. Science des aliments. food. aat recipes. aat MEDICAL Physiology. bisacsh SCIENCE Life Sciences Human Anatomy & Physiology. bisacsh TECHNOLOGY & ENGINEERING Food Science. bisacsh Food fast Cooking fast Flavor fast Food Analysis fast Food Biotechnology fast Food Composition fast Umami (Taste) fast |
| topic_facet | Umami (Taste) Flavor. Food Analysis. Food Composition. Food Biotechnology. Cooking. Food. Food science. Food Analysis Food Food Technology Cooking Umami. Saveur. Aliments Analyse. Aliments Biotechnologie. Aliments. Cuisine. Science des aliments. food. recipes. MEDICAL Physiology. SCIENCE Life Sciences Human Anatomy & Physiology. TECHNOLOGY & ENGINEERING Food Science. Flavor Food Biotechnology Food Composition |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=781062 |
| work_keys_str_mv | AT mouritsenoleg umamiunlockingthesecretsofthefifthtaste AT styrbaekklavs umamiunlockingthesecretsofthefifthtaste AT johansenmariela umamiunlockingthesecretsofthefifthtaste AT mouritsenjonasdrotner umamiunlockingthesecretsofthefifthtaste |