Evaluation of the deliciousness of carbohydrates and sweetness, and health, cooking, and processing.
ISBN978-4-86043-763-3
A detailed explanation of the deliciousness and health aspects of carbohydrates, sugars, and their structures and properties.
◇One of the three major nutrients essential for food and indispensable for deliciousness: carbohydrates and sweetness! ◇A detailed explanation of cooking and processed foods, along with a thorough discussion of wasanbon, rare sugars, and high-intensity sweeteners. ◇A comprehensive explanation of related substances such as taste suppressants and modifiers, including recent topics.
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"Evaluation of the Deliciousness of Carbohydrates and Sweetness, and Health, Cooking, and Processing" ■Format: B5 size, 360 pages ■Price: 36,000 yen + tax ■Supervised by: Yoshimasa Yamano ■Published by: NTS Part 1: Structure and Taste/Texture of Carbohydrates Chapter 1: Structure and Properties of Carbohydrates Chapter 2: Measurement of Taste, Sweetness, and Deliciousness of Carbohydrates Chapter 3: Interaction of Sweetness with Other Sensations Chapter 4: Carbohydrates and Texture Part 2: Carbohydrates and Health Chapter 1: Nutrition of Carbohydrates Chapter 2: Carbohydrates and Obesity, Lipid Metabolism Disorders Chapter 3: Functional and Processing Characteristics of Sweetness Chapter 4: Sweeteners and Health Science Part 3: Cooking, Processed Foods, and Carbohydrates Chapter 1: Role of Sweetness in Cooking Chapter 2: Sugars and Sweeteners as Ingredients Chapter 3: Processed Foods and Sweetness Part 4: Taste Modulators, Inhibitors, and Related Substances Chapter 1: Taste Modulating Substances and Their Mechanisms Chapter 2: Structure and Function of Miraculin and Miraculin-like Proteins Chapter 3: Mechanism of Sweet Taste Receptor Inhibition by Gymnema Acid
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List price: 36,000 yen + tax
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P2
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P2
Applications/Examples of results
Sweet taste receptor Taste sensor Sugar meter Sensory evaluation Interaction between sweetness and other tastes Interaction between sugar and salt Taste modulation through intersensory interaction Polysaccharides and texture Udon Somen Ramen Spaghetti Bread Cake Obesity Lipid metabolism disorders Sucrose Fructose Metabolic syndrome Low-carbohydrate diet Sugar Sucrose Japanese sweets Rare sugar disaccharides High sweetness sweeteners Processed foods Prevention of lifestyle-related diseases Ice cream Chocolate Brown sugar Sweetness suppressing substances Sweetness inducing substances Bitterness suppressing substances Taste-modifying protein miraculin Miraculin-like proteins
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NTS selects reliable information from the overwhelming amount of information through seminars, publications, and literature information activities, and passes it on to the next generation. From abundance to certainty—that is the philosophy of NTS's activities.