Chen, Jianshe 1961- editor. Engelen, Lina editor. text bibliography Electronic books. enk 2012 monographic eng

electronic resource

1 online resource (412 pages, 2 pages of plates) : illustrations (some color) 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 anatomy and physiology -- Oral cavity -- Oral receptors -- Role of saliva in the oral processing of food -- Food oral management -- Oral management of food -- Breaking and mastication of solid foods -- Oral behaviour of food emulsions -- Bolus formation and swallowing -- Food oral processing and sensory perception -- Oral processing and texture perception -- Oral processing and flavour sensing mechanisms -- Multi-sensory integration and the psychophysics of flavour perception -- Principles and practices of instrumental characterisation for eating and sensory perception studies -- 'Oral' rheology -- 'Oral' tribology -- Applications of electromyography (EMG) technique for eating studies -- Soft machine mechanics and oral texture perception -- Applications and new product developments -- Appreciation of food crispness and new product development -- Design of food structure for enhanced oral experience. edited by Jianshe Chen, Lina Engelen. Includes bibliographical references and index. Ingestion Drinking (Physiology) Food habits Taste Chemical engineering Engineering MEDICAL Nutrition Drinking (Physiology) Food habits Ingestion Taste Eating physiology Drinking physiology Feeding Behavior Taste Perception physiology QP147 612.31 QU 145 Chichester, U.K. : Wiley Blackwell, 2012 (DLC) 2011035807 (OCoLC)755004169 9781444360912 1444360914 9781444360929 1444360922 7CAD7604-AC31-4CC9-BCD8-02F7C8BF4F5E OverDrive, Inc. http://onlinelibrary.wiley.com/book/10.1002/9781444360943 http://onlinelibrary.wiley.com/book/10.1002/9781444360943 E7B 110926 20171114104307.0 ocn785777900 eng