Journal de la nutrition et des sciences alimentaires

Journal de la nutrition et des sciences alimentaires
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ISSN: 2155-9600

Nutrition et santé humaine : bienfaits pour la santé du goût Umami dans la cuisine asiatique

article de recherche

Epidemiological Studies of Monosodium Glutamate and Health

Hien VuThiThu, Andrea Wakita, Saiko Shikanai, Tamami Iwamoto, Noriko Wakikawa and Shigeru Yamamoto

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Article spécial

Dietary Salt and Health: UMAMI Seasoning as an Attempt to Reduce Salt Intake

Andrea Wakita, Nobuko Sarukura, Yasuko Kimura, Saiko Shikanai, Tamami Iwamoto, Hisayuki Uneyama and Shigeru Yamamoto

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Article spécial

Perceived Palatability and Appetite for Protein by Umami Taste Derived from Glutamate

Hisayuki Uneyama, Akira Uematsu, Ken Iwatsuki and Eiji Nakamura

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Article spécial

Fermented Shrimp Products as Source of Umami in Southeast Asia

Hajeb P and Jinap S

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Article spécial

Umami Taste in Japanese Traditional Miso Soup for the Elderly

Misako Kawai, Mariko Hirota and Hisayuki Uneyama

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Article spécial

Taste Active Components in Thai Foods: A Review of Thai Traditional Seasonings

Nattida Chotechuang

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Article spécial

Assessment of Umami Taste Sensitivity

Shizuko Satoh-Kuriwada, Misako Kawai, Noriakishoji, Yuki Sekine, Hisayuki Uneyama and Takashi Sasano

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Article spécial

Contribution of Umami Substance to Swallowing

Yoshiaki Uchida, Junichi Kitagawa, Kazuto Terada, Misako Kawai and Kensuke Yamamura

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article de recherche

Incidence of Taste Disorder and Umami Taste Disorder among the Japanese Elderly and Youth

Takashi Sasano, Shizuko Satoh-Kuriwada, Naoto Kaneta, Noriaki Shoji, Misako Kawai and Hisayuki Uneyama

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