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Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Nutrition and Human Health: Health Benefits of Umami Taste in Asian Cusine

Special Issue Article

Pages: 1 - 6

Contribution of Umami Substance to Swallowing

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

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Research Article

Pages: 1 - 4

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

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Special Issue Article

Pages: 1 - 3

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

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Special Issue Article

Pages: 1 - 6

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

Nattida Chotechuang

DOI: 10.4172/2155-9600.S10-004

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Special Issue Article

Pages: 1 - 4

Umami Taste in Japanese Traditional Miso Soup for the Elderly

Misako Kawai, Mariko Hirota and Hisayuki Uneyama

DOI: 10.4172/2155-9600.S10-005

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Special Issue Article

Pages: 1 - 5

Fermented Shrimp Products as Source of Umami in Southeast Asia

Hajeb P and Jinap S

DOI: 10.4172/2155-9600.S10-006

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Special Issue Article

Pages: 1 - 7

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

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Special Issue Article

Pages: 1 - 4

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

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Research Article

Pages: 1 - 4

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

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