Concept
Umami
Related lectures (19)
Food Biotechnology: Fermented Foods and Microbial Consortia
Delves into fermented foods, umami taste, taste receptors, and microbial consortia in food biotechnology.
Statistical Physics: Isolated Systems and Entropy
Covers statistical physics, isolated systems, entropy, and the Boltzmann distribution.
Tongue Anatomy: Papillae and Taste Perception
Explores the anatomy of the tongue's papillae and taste perception mechanisms.
Anatomy of the Tongue
Explores the anatomy and histology of the tongue, including muscles, mucosa, glands, and taste buds.
Food Fermentation Technology
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Fermented Foods: Microbial Transformations and Health Benefits
Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
Inclusion of Fermented Foods in Food Guides
Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.
Neurotransmitters: GABA and Glycine
Explores the classification and effects of GABA and Glycine neurotransmitters, including drug interactions.
Neurotransmitters: Receptors and Effects
Explores major neurotransmitters, their effects, drug therapy, and receptor mechanisms in brain function.
TRP Channels: Sensory Perception
Explores TRP ion channels' role in sensory perception of heat, cold, and pain, modulation by various stimuli, and involvement in nociception and mechanosensation.