Taste and flavor enhancement are often induced through the use of savory umami compounds such as glutamic acid and 5′-nucleotides. These compounds are found at high levels in numerous natural ingredients. Utilizing such natural ingredients within real food systems, such as meat products, requires consideration of the other taste and flavor attributes that the ingredient contributes. Quantification of umami amino acids and nucleotides allows the predicted equivalent umami concentration (EUC) to be calculated. In this study, an increase in EUC led to increased umami taste perception within meat products, however where sweetness and acidity were concurrently increased, the overall umami taste was suppressed.
Health research, education and provision have become increasingly interdisciplinary over the last few years, leading health professionals to broaden their knowledge beyond technical aspects of care. Practitioners now need a clear understanding of how society can affect health, and an appreciation of how societal structures can drive healthcare practices. In a clear, systematic and accessible style, this timely text looks at the social context of health and healthcare by: - Analysing a wide range of classic and contemporary theories; - Identifying the relevance of each theory to health; - Showing how theory has been used in research - Outlining the impact of theory on health and health provision. Specifically written for health professionals and those engaged in health studies research, this book will help students and practitioners alike understand the sociology of health and illness, and enable them to critically assess health issues, policies and practices.
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