Food Oral Processing Fundamentals Of Eating And Sensory Perception Jianshe Chen by Jianshe Chen, Lina Engelen 9781444330120, 9781444360943, 1444330128, 1444360949 instant download after payment.

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.Content:
Chapter 1 Oral Cavity (pages 1–14): Luciano Jose Pereira
Chapter 2 Oral Receptors (pages 15–43): Lina Engelen
Chapter 3 Role of Saliva in the Oral Processing of Food (pages 45–60): Guy Carpenter
Chapter 4 Oral Management of Food (pages 61–93): Andries van der Bilt
Chapter 5 Breaking and Mastication of Solid Foods (pages 95–109): Carolyn F. Ross and Clifford L. Hoye
Chapter 6 Oral Behaviour of Food Emulsions (pages 111–137): Anwesha Sarkar and Harjinder Singh
Chapter 7 Bolus Formation and Swallowing (pages 139–156): Jianshe Chen
Chapter 8 Oral Processing and Texture Perception (pages 157–176): Lina Engelen and Rene A. de Wijk
Chapter 9 Oral Processing and Flavour Sensing Mechanisms (pages 177–202): Sarah Adams and Andrew J. Taylor
Chapter 10 Multi?Sensory Integration and the Psychophysics of Flavour Perception (pages 203–223): Charles Spence
Chapter 11 ‘Oral’ Rheology (pages 225–263): Jason R. Stokes
Chapter 12 ‘Oral’ Tribology (pages 265–287): Jason R. Stokes
Chapter 13 Applications of Electromyography (EMG) Technique for Eating Studies (pages 289–317): Yadira Gonzalez Espinosa and Jianshe Chen
Chapter 14 Soft Machine Mechanics and Oral Texture Perception (pages 319–336): Micha Peleg and Maria G. Corradini
Chapter 15 Appreciation of Food Crispness and New Product Development (pages 337–356): Paula Varela and Susana Fiszman
Chapter 16 Design of Food Structure for Enhanced Oral Experience (pages 357–379): Adam Burbidge