Food Oral Processing: Fundamentals of Eating and Sensory PerceptionThis volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines. |
Contents
Oral Cavity | 3 |
Oral Receptors | 15 |
5 | 32 |
1 | 45 |
4 | 54 |
Oral Management of Food | 63 |
1 | 80 |
5 | 83 |
9 | 177 |
12 | 197 |
Multisensory Integration and the Psychophysics | 203 |
PART FOUR PRINCIPLES AND PRACTICES OF INSTRUMENTAL | 225 |
2 | 238 |
Oral Tribology | 265 |
Applications of Electromyography EMG Technique for Eating Studies | 289 |
Soft Machine Mechanics and Oral Texture Perception | 319 |
Other editions - View all
Food Oral Processing: Fundamentals of Eating and Sensory Perception Jianshe Chen,Lina Engelen Limited preview - 2012 |
Common terms and phrases
adsorbed amylase Archives of Oral aroma release behaviour Bilt bite force bolus bolus formation breakage function Chemical chewing cycles Colloid correlation cream crispness deformation Dresselhuis Dysphagia eating effect electrode electromyography emulsion emulsion droplets Engelen Figure flavour perception flocculation flow fluid Food Hydrocolloids food particles Food Science food texture friction human Hydrocolloids interactions interface Journal of Dental Journal of Oral Journal of Texture layer liquid lubrication mastication masticatory performance measurements mechanical mechanoreceptors mouth mouthfeel movements mucin multi-sensory muscle activity Newtonian fluids number of chewing olfaction olfactory Oral Biology oral cavity oral processing Oral Rehabilitation orthonasal perceived phase Physiology polymer polysaccharide pressure Prinz proteins receptors retronasal rheology role saliva salivary salivary proteins sensations sensory perception shear rate shear stress soft solid foods starch stimuli Stokes stress structure surface swallowing tastant taste teeth temperature texture perception Texture Studies thickness tion tongue tribology Vingerhoeds viscoelastic viscosity Wijk