Food Oral Processing: Fundamentals of Eating and Sensory Perception

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9781444330120: Food Oral Processing: Fundamentals of Eating and Sensory Perception
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This volume provides an overview of the latest research findings onthe physics, physiology, and psychology of food oral consumption,as well as the experimental techniques available for food oralstudies. Coverage includes the main physical and physiologicalfunctionalities of the mouth; the location and functionalities ofvarious 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 flavourrelease and texture perception, and there is an introduction to theprinciples of food rheology as they relate to eating.

Food Oral Processing is directed at food scientists andtechnologists in industry and academia, especially those involvedin sensory science and new product development. It will also be ofinterest to oral physiologists, oral biologists and dentists. Thebook will be a useful reference for undergraduate and postgraduatestudents of these disciplines.

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From the Back Cover:

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

Eating and drinking are essential daily activities, providing uswith the energy and nutrients we require as well as great sensorypleasure and enjoyment. The practices of eating and drinking areknown to everyone, but the physical, physiological andpsychological principles involved are not as obvious.

The eating quality and sensory experience of a food alwaysremains a top concern to food researchers, food manufacturers andretailers, as well as consumers. Eating is no longer seen as asimple process of food breakdown, but is recognised as a highlysophisticated process of human responses to the changingphysicochemical properties of the food.

This book reviews the latest research findings on food oralprocessing and sensory perception, providing readers withup-to-date knowledge and understanding of the underpinningprinciples of food physics, oral physiology, and sensory psychologyof an eating process as well as the experimental techniquesavailable for food oral studies. A range of topics are covered,including the main physical and physiological functionalities ofthe mouth, the location and functionalities of various oralreceptors and receptor organs (such as taste buds), the mainsequences of eating and drinking, and the associated fooddisintegration and destabilisation. Emphasis is given to thesignificance of oral processing for sensory perception, foodtexture, flavour release, new product development andnutrition.

Food Oral Processing will be of interest to foodscientists and technologists in industry and academia, especiallythose involved in sensory science and new product development. Itwill also appeal to oral physiologists, oral biologists anddentists. The book will be a valuable reference for undergraduateand postgraduate students of these disciplines.

About the Author:

Dr Jianshe Chen is Senior Lecturer in the School of FoodScience and Nutrition, University of Leeds, UK.

Dr Lina Engelen is Research Fellow in the Faculty ofHealth Sciences, University of Sydney, Australia.

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Book Description John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Condition: New. New. Language: English . Brand New 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. Seller Inventory # AAH9781444330120

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Book Description John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Condition: New. New. Language: English . Brand New 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. Seller Inventory # AAH9781444330120

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Book Description John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Condition: New. New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New 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. Seller Inventory # BTE9781444330120

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