Journal of Nutrition & Food Sciences
Open Access

Contribution of Umami Substance to Swallowing

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

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

DOI: 10.4172/2155-9600.S10-002

Assessment of Umami Taste Sensitivity

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

DOI: 10.4172/2155-9600.S10-003

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

Nattida Chotechuang

DOI: 10.4172/2155-9600.S10-004

Umami Taste in Japanese Traditional Miso Soup for the Elderly

Misako Kawai, Mariko Hirota and Hisayuki Uneyama

DOI: 10.4172/2155-9600.S10-005

Fermented Shrimp Products as Source of Umami in Southeast Asia

Hajeb P and Jinap S

DOI: 10.4172/2155-9600.S10-006

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

Hisayuki Uneyama, Akira Uematsu, Ken Iwatsuki and Eiji Nakamura

DOI: 10.4172/2155-9600.S10-007

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

DOI: 10.4172/2155-9600.S10-008

Epidemiological Studies of Monosodium Glutamate and Health

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

DOI: 10.4172/2155-9600.S10-009