Food oral processing : fundamentals of eating and sensory perception / edited by Jianshe Chen, Lina Engelen.

Format:

Book

Contributor:

Chen, Jianshe, 1961-

Engelen, Lina.

Language:

English

Subjects (All):

Ingestion.

Drinking (Physiology).

Food habits.

Taste.

Physical Description:

1 online resource (412 p.)

Edition:

1st ed.

Place of Publication:

Chichester, U.K. : Wiley Blackwell, 2012.

Language Note:

English

Summary:

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 o

Contents:

pt. 1. Oral anatomy and physiology

pt. 2. Food oral management

pt. 3. Food oral processing and sensory perception

pt. 4. Principles and practices of instrumental characterisation for eating and sensory perception studies

pt. 5. Applications and new product developments.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

1-283-44912-9

9786613449122

1-4443-6094-9

1-4443-6091-4

OCLC:

774279002