Food Oral Processing
Fundamentals of Eating and Sensory Perception
- English
- ePUB (mobile friendly)
- Available on iOS & Android
About This Book
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.
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Table of contents
- Cover
- Title page
- Copyright page
- Preface
- Contributors
- Part One: Oral Anatomy and Physiology
- Part Two: Food Oral Management
- Part Three: Food Oral Processing and Sensory Perception
- Part Four: Principles and Practices of Instrumental Characterisation for Eating and Sensory Perception Studies
- Part Five: Applications and New Product Developments
- Index
- Color Plates