Buch, Englisch, 992 Seiten
Fundamentals of Eating and Sensory Perception
Buch, Englisch, 992 Seiten
ISBN: 978-1-394-29329-2
Verlag: John Wiley & Sons Inc
Presents a comprehensive update on the science of eating, drinking, and sensory perception
Understanding how food is consumed, broken down, and perceived in the mouth is central to the study of sensory science and the development of healthier, more appealing food products. Food Oral Processing: Fundamentals of Eating and Sensory Perception provides an authoritative and fully updated exploration of the physics, physiology, and psychology of oral processing. With international interest in food texture, flavor release, and nutrition at an all-time high, this authoritative resource brings together essential foundations with the latest research advances in the field.
The second edition of Food Oral Processing significantly expands upon its predecessor, featuring 37 chapters that address both revised and emerging areas of inquiry. In addition to in-depth discussion of mastication, swallowing, and oral rheology, the book explores new developments in mass transfer mechanisms of aroma and taste compounds, food-saliva interactions, and oral lubrication. Entirely new chapters address topics such as the unique oral processing dynamics of infants, school children, and the elderly, as well as current insights from neuroscience on the central and peripheral processing of food texture and flavor perception.
Integrating direct applications for product innovation, nutritional design, and public health throughout, Food Oral Processing: - Links oral processing research to sensory science, nutrition, and product development
- Examines food-saliva interactions and their role in flavor release and texture perception
- Explores the neuroscience of oral processing, including neural pathways of texture and taste perception
- Covers advanced techniques such as mastication simulator, EMG, fMRI and etc for in vitro and in situ oral processing studies
- Provides insights into designing plant-based and reduced-fat foods for enhanced eating experiences
Food Oral Processing: Fundamentals of Eating and Sensory Perception, Second Edition, remains an essential reference for food scientists, sensory researchers, oral biologists, and dental researchers. It is also ideal for upper-level undergraduate and postgraduate courses in food science, nutrition, sensory perception, and oral physiology
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
List of Contributors xix
Preface xxv
Preface to Second Edition xxviii
Volume I
SECTION I THE ORAL AND NASAL CAVITIES: ANATOMY, PHYSIOLOGY AND BIOLOGY 1
1 Oral Cavity 3
Luciano José Pereira
2 Oral Receptors 19
Lina Engelen
3 Nasal Cavity and Olfactory Receptors 49
Jingguo Chen
4 Saliva and Its Roles in the Oral Processing of Food 65
Guy Carpenter
5 Oral Microbiota and Flavour Perception: In-Mouth Metabolism and Redox Regulation 81
Marta Cuenca, Mathieu Schwartz, Morgane Corda, Jean-Marie Heydel, Francis Canon, Mónica Gandía, Antonio Cilla, Amparo Gamero, and Fabrice Neiers
SECTION II FOOD ORAL MANAGEMENT 105
6 Oral Management of Food 107
Andries van der Bilt and Luciano José Pereira
7 The Mastication and Oral Break Down of Solid Foods 135
María Laura Montero and Carolyn Felicity Ross
8 Bolus Formation and Swallowing 151
Chaiwut Gamonpilas and Jianshe Chen
9 Food–Saliva Interactions: Shaping the Physiological and Sensorial Dynamics of Eating 173
Ana Carolina Mosca
10 Oral Behaviour of Food Emulsions and Emulsion Gels 199
Anwesha Sarkar, Aiqian Ye, and Harjinder Singh
11 Oral Emulsification and Oral Sensation of Oil/Fat 233
Tian Ma and Jianshe Chen
12 Mass Transfer and Flavour Release During Food Oral Processing 259
Yangcheng Gao, Jianshe Chen, Yong Chen, and Rammile Ettelaie
13 Oral–Nasal Mass Transfer During Food Oral Processing 283
Yue He, Tao Yang, and Jianshe Chen
14 Saliva Foam and the Dynamic Oral Release of Aroma 305
Amir Bouallegue and Xinmiao Wang
15 Food Oral Processing with Reduced Capability of Eating and Sensory Perception: The Case of the Elderly 323
Laura Laguna and Amparo Tarrega
16 Food Oral Processing for Infants and Young Children 343
Carole Tournier, Lena Nicolle, and Ciarán Gerard Forde
17 Eating in Children and Adults with Down Syndrome 367
Carolyn Felicity Ross and María Laura Montero
SECTION III FOOD ORAL PROCESSING AND SENSORY PERCEPTION 387
18 Texture Lexicons, Texture Terms and Their Variations 389
Fumiyo Hayakawa and Katsuyoshi Nishinari
19 Food Oral Processing and Texture Perception 415
René de Wijk and Dieuwerke Bolhuis
20 Food Oral Processing and Flavour Perception 437
Ian Denis Fisk and Louise Hewson
21 Oral Processing of Spicy Foods and Spiciness Sensation 459
Ni Yang and Markus Stieger
22 Multisensory Integration and the Psychophysics of Flavour Perception 481
Charles Spence
23 Cognitive Glyconomy – A Prospective Model for Sweetness Sensation 505
Jingang Shi, Thomas Eidenberger, Jianshe Chen, Weiyao Shi, and Baoqing Zhu
Volume II
SECTION IV INSTRUMENTAL CHARACTERIZATION OF EATING AND SENSORY PERCEPTION 529
24 'Oral' Rheology 531
Jason Richard Stokes and Yuan Xu
25 'Oral' Tribology 571
Jason Richard Stokes and Yuan Xu
26 The Road Forward to Instrumentally Assessing Oral Texture Perception: Biomimetic and Bioinspired Soft Machines 603
Lisa Marjorie Duizer, Rossella Caporizzi, Antonio Derossi, Carla Severini, and Maria Gisela Corradini
27 On Methodologies to Determine Chewing Ability and Basic Processes Non-invasively 623
Hilbert Willem van der Glas, Yifan Zhang, and Jianshe Chen
28 Eating Capability of Elderly People: Assessment and Implications 659
Aaron Thong, Apollos Michio, Aquila Michiryu, and Jianshe Chen
29 Development of Mastication Simulators for Oral Processing Research 693
Bangxiang Chen and Weiliang Xu
30 Applications of Electromyography (EMG) Technique for Eating Studies 705
Ruojun Mu, Yadira Gonzalez, and Jianshe Chen
31 The Use of Functional Neuroimaging to Study Oral Food Perception 743
Sally Eldeghaidy and Paul Smeets
32 Modelling and Simulation of Food Oral Processing 773
Ilija Djekic
SECTION V APPLICATIONS AND IMPLICATIONS OF FOOD ORAL PROCESSING RESEARCH 791
33 Design of Food Structure for Enhanced Eating Experience 793
Adam Burbidge
34 The Food Oral Processing Framework: Walking Towards Fundamental Research Along the Path of Product Development and Industrial R&D 817
Michael William Boehm, Helen Joyner, and Stefan Kerim Baier
35 Appreciation of Food Crispness and New Product Development 843
Paula Varela and Susana Fiszman
36 Design of Plant-Based Foods for Enhanced Eating Experiences 865
Xin Yi See, Ding Xiang Chew, Alicia Hui Ping Theng, Dayna Shu Min Ong, Raffael Osen, and Jie Hong Chiang
37 The Contribution of Food Oral Processing to Metabolism and Nutrient Digestion 895
Ciarán Gerard Forde and Markus Stieger
Index 927
