Food Oral Processing Fundamentals of Eating and Sensory Perception 1st edition by Jianshe Chen, Lina Engelen ISBN 1444330120 9781444330129

Food Oral Processing Fundamentals of Eating and Sensory Perception 1st edition by Jianshe Chen, Lina Engelen – Ebook PDF Instant Download/Delivery. 1444330120, 978-1444330129
Full download Food Oral Processing Fundamentals of Eating and Sensory Perception 1st Edition after payment

 

Product details:

ISBN 10:       1444330120
ISBN 13: 978-1444330129
Author:         Jianshe Chen, Lina Engelen

‘It is critically important not only what we eat but also how we eat!’

Eating and drinking are essential daily activities, providing us with the energy and nutrients we require as well as great sensory pleasure and enjoyment. The practices of eating and drinking are known to everyone, but the physical, physiological and psychological principles involved are not as obvious.

The eating quality and sensory experience of a food always remains a top concern to food researchers, food manufacturers and retailers, as well as consumers. Eating is no longer seen as a simple process of food breakdown, but is recognised as a highly sophisticated process of human responses to the changing physicochemical properties of the food.

This book reviews the latest research findings on food oral processing and sensory perception, providing readers with up-to-date knowledge and understanding of the underpinning principles of food physics, oral physiology, and sensory psychology of an eating process as well as the experimental techniques available for food oral studies. A range of topics are covered, including the main physical and physiological functionalities of the mouth, the location and functionalities of various oral receptors and receptor organs (such as taste buds), the main sequences of eating and drinking, and the associated food disintegration and destabilisation. Emphasis is given to the significance of oral processing for sensory perception, food texture, flavour release, new product development and nutrition.

Food Oral Processing will be of interest to food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also appeal to oral physiologists, oral biologists and dentists. The book will be a valuable reference for undergraduate and postgraduate students of these disciplines.

Food Oral Processing Fundamentals of Eating and Sensory Perception 1st Table of contents:

PART ONE: ORAL ANATOMY AND PHYSIOLOGY

1. Oral Cavity

   • Introduction
   • The oral cavity
   • Salivary glands and saliva secretion
   • Orofacial muscles
   • The tongue
   • Concluding remarks
   • Acknowledgements
   • References

2. Oral Receptors

   • Introduction to oral receptors
   • Taste
   • Mechanoreception
   • Nociception
   • Thermal perception
   • Olfaction
   • Concluding remarks
   • References

3. Role of Saliva in the Oral Processing of Food

   • Introduction
   • Control of salivary secretion
   • Functionalities of saliva
   • Saliva in bolus formation, swallowing, and oral clearance
   • Concluding remarks
   • Acknowledgements
   • References

---

PART TWO: FOOD ORAL MANAGEMENT

4. Oral Management of Food

   • Introduction
   • Factors influencing oral function
   • Influence of food characteristics on chewing
   • Neuromuscular control of chewing and swallowing
   • Concluding remarks
   • References

5. Breaking and Mastication of Solid Foods

   • Introduction
   • Mechanical properties and food texture
   • Characterisation of mechanical properties
   • Oral selection of food particles
   • Breakage function
   • Concluding remarks
   • References

6. Oral Behaviour of Food Emulsions

   • Introduction
   • Food emulsions in general
   • Interfacial layers
   • Emulsion stability
   • Behaviour of emulsions under oral conditions
   • Concluding remarks
   • References

7. Bolus Formation and Swallowing

   • Introduction
   • Mechanisms of swallowing
   • The formation of a food bolus and the triggering criteria of bolus swallowing
   • Concluding remarks
   • References

---

PART THREE: FOOD ORAL PROCESSING AND SENSORY PERCEPTION

8. Oral Processing and Texture Perception

   • Introduction
   • Texture versus food structure
   • The measurement of oral processes
   • The role of saliva in texture perception
   • Oral temperature and texture perception
   • Concluding remarks
   • References

9. Oral Processing and Flavour Sensing Mechanisms

   • Introduction
   • Mechanisms for sensing and measuring taste
   • Mechanisms for sensing and measuring aroma
   • Mechanisms for sensing and measuring texture
   • Multi-sensory interactions
   • Measuring food breakdown and deposition in vivo
   • Biochemical flavour changes during oral processing
   • Applications of knowledge to real food products
   • Concluding remarks
   • Acknowledgements
   • References

10. Multi-sensory Integration and the Psychophysics of Flavour Perception

    • Introduction
    • Taste/Gustation
    • Olfactory–gustatory interactions
    • Oral–somatosensory contributions
    • Auditory contributions
    • Visual flavour contributions
    • The cognitive neuroscience of multi-sensory flavour perception
    • Concluding remarks
    • References

---

PART FOUR: PRINCIPLES AND PRACTICES OF INSTRUMENTAL CHARACTERISATION FOR EATING AND SENSORY PERCEPTION STUDIES

11. ‘Oral’ Rheology

    • Introduction
    • Liquid food rheology and structure
    • Soft food rheology and microstructure
    • Solid food breakdown and rheology
    • Saliva and rheology
    • Sensory perception and the fluid dynamics between tongue and palate
    • Concluding remarks
    • References

12. ‘Oral’ Tribology

    • Introduction
    • Principles of tribology
    • Food lubrication
    • Concluding remarks
    • Acknowledgements
    • References

13. Applications of Electromyography (EMG) Technique for Eating Studies

    • Introduction
    • Principles of electromyography technique
    • EMG experimental design and set-up
    • Data analysis
    • Case studies
    • Concluding remarks
    • References

14. Soft Machine Mechanics and Oral Texture Perception

    • Introduction
    • Sensory terms and vocabulary
    • Soft machine mechanics
    • Adaptation and fatigue
    • Concluding remarks
    • References

---

PART FIVE: APPLICATIONS AND NEW PRODUCT DEVELOPMENTS

15. Appreciation of Food Crispness and New Product Development

    • Introduction
    • Appreciation of crispy and crunchy texture
    • Characterisation of crispy/crunchy textures
    • Influence of product design, formulation, and storage
    • Concluding remarks
    • References

16. Design of Food Structure for Enhanced Oral Experience

    • Introduction
    • Biophysics of oral perception
    • Structural stimuli of mechanoreceptors
    • Engineering of microstructures in food
    • Acknowledgements

People also search for Food Oral Processing Fundamentals of Eating and Sensory Perception 1st:

international conference on food oral processing
what processing does food undergo in the oral cavity
food oral processing fundamentals of eating and sensory perception
a food processor is similar to which of the following
can i be allergic to processed food