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Food Oral Processing

2012-04-16 Technology & Engineering
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Release : 2012-04-16
Genre : Technology & Engineering
Kind : eBook
Book Rating : 128/5 ( reviews)

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Book Synopsis Food Oral Processing by : Jianshe Chen

Download or read book Food Oral Processing written by Jianshe Chen. This book was released on 2012-04-16. Available in PDF, EPUB and Kindle. Book excerpt: This 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.

Oral Processing and Consumer Perception

2022-02-02 Medical
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Release : 2022-02-02
Genre : Medical
Kind : eBook
Book Rating : 153/5 ( reviews)

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Book Synopsis Oral Processing and Consumer Perception by : Bettina Wolf

Download or read book Oral Processing and Consumer Perception written by Bettina Wolf. This book was released on 2022-02-02. Available in PDF, EPUB and Kindle. Book excerpt: This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated.

Flavour

2016-12-27 Technology & Engineering
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Release : 2016-12-27
Genre : Technology & Engineering
Kind : eBook
Book Rating : 411/5 ( reviews)

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Book Synopsis Flavour by : Elisabeth Guichard

Download or read book Flavour written by Elisabeth Guichard. This book was released on 2016-12-27. Available in PDF, EPUB and Kindle. Book excerpt: This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.

Food Oral Processing and Nutrition Through the Lifespan

2021-09-08 Medical
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Release : 2021-09-08
Genre : Medical
Kind : eBook
Book Rating : 648/5 ( reviews)

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Book Synopsis Food Oral Processing and Nutrition Through the Lifespan by : Paula Midori Castelo

Download or read book Food Oral Processing and Nutrition Through the Lifespan written by Paula Midori Castelo. This book was released on 2021-09-08. Available in PDF, EPUB and Kindle. Book excerpt:

Textural Characteristics of World Foods

2020-03-09 Technology & Engineering
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Release : 2020-03-09
Genre : Technology & Engineering
Kind : eBook
Book Rating : 690/5 ( reviews)

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Book Synopsis Textural Characteristics of World Foods by : Katsuyoshi Nishinari

Download or read book Textural Characteristics of World Foods written by Katsuyoshi Nishinari. This book was released on 2020-03-09. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.

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