01147nam--2200373---450-99000169766020331620090713165643.088-14-10408-5000169766USA01000169766(ALEPH)000169766USA0100016976620040526d2003----km-y0itay0103----baitaIT||||||||001yy<<Il>> diritto d'autore nella prassi contrattualecommento, dottrina, giurisprudenza, contratti, norme di riferimentoLaura ChimientiMilanoGiuffrècopyr. 2003XVII, 676 p.24 cm20012001001-------2001Diritti d'autore346.450 482CHIEMIENTI,Laura562226ITsalbcISBD990001697660203316XXV.1.H 204 (IG I 1940)38293 GXXV.1.H 204 (IG I)00092242BKGIUIANNONE1020040526USA010926RSIAV19020090713USA011656Diritto d'autore nella prassi contrattuale948348UNISA03747nam 2200901z- 450 991055742220332120210501(CKB)5400000000043472(oapen)https://directory.doabooks.org/handle/20.500.12854/68935(oapen)doab68935(EXLCZ)99540000000004347220202105d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierSalt Taste, Nutrition, and HealthBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20201 online resource (152 p.)3-03936-465-0 3-03936-466-9 Salt (NaCl) is a key component of the human diet because it provides the sodium ion (Na+), an essential mineral for our body. Na+ regulates extracellular fluid volume and plays a key role in many physiological processes, such as the generation of nerve impulses. Na+ is lost continuously through the kidneys, intestine, and sweating. Thus, to maintain proper bodily balance, losses have to be balanced with foods containing this cation. The need for salt explains our ability to detect Na+ in foodstuffs: Na+ elicits a specific taste sensation called "salty", and gustatory sensitivity to this cation is crucial for regulating its intake. Indeed, the widespread use of salt in food products for flavoring and to improve their palatability exploits our sense of taste for Na+. When consumed in excess, however, salt might be detrimental to health because it may determine an increase in blood pressure-a major risk factor for many cardiovascular diseases. Understanding how salt taste works and how it affects food preference and consumption is therefore of paramount importance for improving human nutrition. This book comprises cutting-edge research dealing with salt taste mechanisms relevant for nutrition and health.Biology, life sciencesbicsscFood & societybicsscResearch & information: generalbicsscamilorideamiloride-insensitive salt taste pathwayangiotensin IIangiotensin-converting enzymeangiotensinogenbiomarkerblood pressurechorda tympanidietarydoenjangeating habitselderlyepithelial sodium channelfood intakefood recordshigh-salt dietkokumiKorean soy sauceMediterranean dietmetabolic syndromen/anutrigeneticsoral microbiotareninrs806500saltsalt deprivationsalt tastesalt taste perceptionsaltyshort-term preference testsodium chloridesodium homeostasissodium receptorsodium tastesoybean pastetastetaste sensitivitytaste thresholdtaste thresholdstaste transductionTRPV1 geneumamiBiology, life sciencesFood & societyResearch & information: generalBigiani Albertinoedt1314854Bigiani AlbertinoothBOOK9910557422203321Salt Taste, Nutrition, and Health3032051UNINA