Detailed explanation from functions and properties to taste and texture, various types of meat, and cooked and processed foods.
One of the three essential nutrients in food, and indispensable for deliciousness: "Protein"! A detailed explanation of the functions and roles of protein in processed foods, as well as its contribution to taste and texture. An in-depth look at umami receptors, flavor components of peptides, and umami taste measurement. An overview of various types of meat, processed meats, alternative meats, insect consumption, and cultured meat. An explanation of the deliciousness of protein in aging, cooking, and processed foods.
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"Science of the Deliciousness of Proteins: From Functions and Properties to Taste and Texture, Various Meats, Cooking and Processed Foods" ■Format: B5 size, 396 pages ■Price: 36,000 yen + tax ■Supervised by: Yoshimasa Yamano ■Published by: NTS Part 1: Functions, Roles, Taste, and Texture of Proteins Chapter 1: Functions, Roles, and Deliciousness of Food Proteins Chapter 2: Taste Receptors and Taste Chapter 3: Structure of Proteins and Texture Part 2: Deliciousness of Various Meat Ingredients Chapter 1: Deliciousness of Meats Chapter 2: Deliciousness of Seafood Chapter 3: Deliciousness of Processed Meats Chapter 4: Deliciousness of Plant-Based Meats, Insect Foods, and Cultured Meats Chapter 5: Deliciousness of Eggs Part 3: Deliciousness of Aged, Cooked, and Processed Foods and Proteins Chapter 1: Aging and Deliciousness of Meats and Seafood Chapter 2: Denaturation of Proteins and Deliciousness through Cooking and Processing Chapter 3: Processed Foods and Proteins, Deliciousness
Price information
List price: 36,000 yen + tax
Price range
P2
Delivery Time
P2
Applications/Examples of results
Wheat flour products Soy protein products Chicken Pork Beef Wagyu Seafood Fish Crustaceans Mollusks Sea urchins Sea cucumbers Ham Sausage Bacon Hamburger Chashu Roast pork Roast beef Corned beef Dried meat Shaped meat Reconstructed meat Fat-injected meat Plant-based meat Soy meat Insect ingredients and their taste evaluation Cultured meat Meat products Processed seafood products Cheese Wheat products Seafood paste products Fermented foods Protein functional foods Specific health foods Functional labeled foods
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NTS selects reliable information from the overwhelming amount of information through seminars, publications, and literature information activities, and conveys it to the next generation. From abundance to certainty—that is the philosophy of NTS's activities.
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