Published by McFarland and Company, Inc., 2011
ISBN 10: 0786463325 ISBN 13: 9780786463329
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ISBN 10: 0786463325 ISBN 13: 9780786463329
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Published by McFarland & Company, 2011
ISBN 10: 0786463325 ISBN 13: 9780786463329
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Published by McFarland & Company, 2011
ISBN 10: 0786463325 ISBN 13: 9780786463329
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Published by Springer, 2023
ISBN 10: 3031326911 ISBN 13: 9783031326912
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Published by McFarland & Company 2/17/2011, 2011
ISBN 10: 0786463325 ISBN 13: 9780786463329
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Paperback or Softback. Condition: NEW. Confederate Torpedoes: Two Illustrated 19th Century Works with New Appendices and Photographs 0.88. Book.
Published by Springer International Publishing AG, Cham, 2023
ISBN 10: 3031326911 ISBN 13: 9783031326912
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Hardcover. Condition: NEW. Hardcover. This Open Access book covers the concept of umami, the unique taste imparted by the amino acid glutamate, was first described in 1908 by Dr. Kikunae Ikeda of Tokyo University. Over the past century, hundreds of studies have explored the mechanistic underpinnings of the taste, leading to the characterization of the umami taste receptor in 2002. How this fifth basic taste figures into nutrition and health, however, remains underexplored.Umami: Taste for Health provides an overview of the relationship between umami and human health. Authors explain how glutamate not only produces a characteristic oral sensation in the mouth but also functions as a signaling molecule to induce physiological responses. With the support of recent studies, the book demonstrates how the taste properties of umami make glutamate a promising substance to lower salt intake, promote satiation and support healthier aging. The text also covers practical culinary applications to increase umami flavor and practical usage of umami for promoting healthy eating.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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Published by Springer, 2023
ISBN 10: 3031326911 ISBN 13: 9783031326912
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ISBN 10: 3031326911 ISBN 13: 9783031326912
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ISBN 10: 3031326911 ISBN 13: 9783031326912
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Published by McFarland & Co Inc Pub, 2011
ISBN 10: 0786463325 ISBN 13: 9780786463329
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Published by McFarland and Company, Inc., 2011
ISBN 10: 0786463325 ISBN 13: 9780786463329
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ISBN 10: 3031326911 ISBN 13: 9783031326912
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ISBN 10: 3031326911 ISBN 13: 9783031326912
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Published by McFarland and Company, Inc. 2011-02, 2011
ISBN 10: 0786463325 ISBN 13: 9780786463329
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Published by Springer International Publishing Okt 2023, 2023
ISBN 10: 3031326911 ISBN 13: 9783031326912
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Buch. Condition: NEW. This item is printed on demand - it takes 3-4 days longer - Neuware -This Open Access book covers the concept of umami, the unique taste imparted by the amino acid glutamate, was first described in 1908 by Dr. Kikunae Ikeda of Tokyo University. Over the past century, hundreds of studies have explored the mechanistic underpinnings of the taste, leading to the characterization of the umami taste receptor in 2002. How this fifth basic taste figures into nutrition and health, however, remains underexplored.Umami: Taste for Health provides an overview of the relationship between umami and human health. Authors explain how glutamate not only produces a characteristic oral sensation in the mouth but also functions as a signaling molecule to induce physiological responses. With the support of recent studies, the book demonstrates how the taste properties of umami make glutamate a promising substance to lower salt intake, promote satiation and support healthier aging. The text also covers practical culinary applications to increase umami flavor and practical usage of umami for promoting healthy eating.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. 212 pp. Englisch.
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ISBN 10: 3031326911 ISBN 13: 9783031326912
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Published by McFarland & Co Inc, 2011
ISBN 10: 0786463325 ISBN 13: 9780786463329
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Published by Springer Nature, 2023
ISBN 10: 3031326911 ISBN 13: 9783031326912
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ISBN 10: 3031326911 ISBN 13: 9783031326912
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ISBN 10: 3031326911 ISBN 13: 9783031326912
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ISBN 10: 3031326911 ISBN 13: 9783031326912
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Buch. Condition: NEW. Druck auf Anfrage Neuware - Printed after ordering - This Open Access book covers the concept of umami, the unique taste imparted by the amino acid glutamate, was first described in 1908 by Dr. Kikunae Ikeda of Tokyo University. Over the past century, hundreds of studies have explored the mechanistic underpinnings of the taste, leading to the characterization of the umami taste receptor in 2002. How this fifth basic taste figures into nutrition and health, however, remains underexplored.Umami: Taste for Health provides an overview of the relationship between umami and human health. Authors explain how glutamate not only produces a characteristic oral sensation in the mouth but also functions as a signaling molecule to induce physiological responses. With the support of recent studies, the book demonstrates how the taste properties of umami make glutamate a promising substance to lower salt intake, promote satiation and support healthier aging. The text also covers practical culinary applications to increase umami flavor and practical usage of umami for promoting healthy eating.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.
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ISBN 10: 3031326911 ISBN 13: 9783031326912
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ISBN 10: 3031326911 ISBN 13: 9783031326912
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Published by Springer, Berlin|Springer International Publishing|Ajinomoto Co., Inc.|Springer, 2023
ISBN 10: 3031326911 ISBN 13: 9783031326912
Seller: moluna, Greven, Germany
Condition: NEW. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. This Open Access book covers the concept of umami, the unique taste imparted by the amino acid glutamate, was first described in 1908 by Dr. Kikunae Ikeda of Tokyo University. Over the past century, hundreds of studies have explored the mechanistic under.
Published by Mcfarland, 2011
ISBN 10: 0786463325 ISBN 13: 9780786463329
Seller: AHA-BUCH GmbH, Einbeck, Germany
Taschenbuch. Condition: NEW. nach der Bestellung gedruckt Neuware - Printed after ordering - Hoping to deter the Union navy from aggressive action on southern waterways during the Civil War, the Confederacy led the way in developing 'torpedoes,' a term that in the nineteenth century referred to contact mines floating on or just below the water's service. With this book, two little-known but important manuscripts related to these valuable weapons become available for the first time. General Gabriel J. Rains, director of the Confederate Torpedo Bureau, penned his Torpedo Book as a manual for the fabrication and use of land mines and offensive and defensive water mines. With 21 scale drawings, Notes Explaining Rebel Torpedoes and Ordnance by Captain Peter S. Michie documents from the Federal perspective the construction and use of these 'infernal machines.' A detailed accounting, by the editor, of the vessels sunk or damaged by Confederate torpedoes and numerous photographs of existing specimens from museums and private collections complete this significant compilation.
Published by McFarland and Company, Inc., 2011
ISBN 10: 0786463325 ISBN 13: 9780786463329
Seller: moluna, Greven, Germany
Condition: NEW. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Über den AutorrnrnGabriel J. Rains (1803-1881) was director of the Confederate Torpedo Bureau during the latter stages of the Civil War.KlappentextrnrnHoping to deter the Union navy from aggressive action on southern wat.
Published by Springer International Publishing AG, Cham, 2023
ISBN 10: 3031326911 ISBN 13: 9783031326912
Seller: CitiRetail, Stevenage, United Kingdom
Hardcover. Condition: NEW. Hardcover. This Open Access book covers the concept of umami, the unique taste imparted by the amino acid glutamate, was first described in 1908 by Dr. Kikunae Ikeda of Tokyo University. Over the past century, hundreds of studies have explored the mechanistic underpinnings of the taste, leading to the characterization of the umami taste receptor in 2002. How this fifth basic taste figures into nutrition and health, however, remains underexplored.Umami: Taste for Health provides an overview of the relationship between umami and human health. Authors explain how glutamate not only produces a characteristic oral sensation in the mouth but also functions as a signaling molecule to induce physiological responses. With the support of recent studies, the book demonstrates how the taste properties of umami make glutamate a promising substance to lower salt intake, promote satiation and support healthier aging. The text also covers practical culinary applications to increase umami flavor and practical usage of umami for promoting healthy eating.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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.