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Food oral processing = fundamentals ...

Chen, Jianshe, (1961-)

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Food oral processing = fundamentals of eating and sensory perception /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food oral processing/ edited by Jianshe Chen, Lina Engelen.
其他題名:	fundamentals of eating and sensory perception /
其他題名:	Fundamentals of eating and sensory perception
其他作者:	Chen, Jianshe,
出版者:	Chichester, West Sussex, UK :Wiley Blackwell, A John Wiley & Sons, Ltd., Publication, : 2012.,
面頁冊數:	1 online resource (412 p., 2 p. of plates) :ill. (some col.)
內容註:	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.
標題:	Ingestion. -
電子資源:	http://onlinelibrary.wiley.com/book/10.1002/9781444360943
ISBN:	9781444360943 (electronic bk.)

Food oral processing = fundamentals of eating and sensory perception /
Food oral processingfundamentals of eating and sensory perception /[electronic resource] :Fundamentals of eating and sensory perceptionedited by Jianshe Chen, Lina Engelen. - Chichester, West Sussex, UK :Wiley Blackwell, A John Wiley & Sons, Ltd., Publication,2012. - 1 online resource (412 p., 2 p. of plates) :ill. (some col.)

Includes bibliographical references and index.

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.

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.

ISBN: 9781444360943 (electronic bk.)Subjects--Topical Terms:

2148855
Ingestion.

LC Class. No.: QP147

Dewey Class. No.: 612.31

National Library of Medicine Call No.: QU 145

Food oral processing = fundamentals of eating and sensory perception /
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245 0 0 $a Food oral processing $h [electronic resource] : $b fundamentals of eating and sensory perception / $c edited by Jianshe Chen, Lina Engelen.
246 3 0 $a Fundamentals of eating and sensory perception
260 $a Chichester, West Sussex, UK : $b Wiley Blackwell, A John Wiley & Sons, Ltd., Publication, $c 2012.
300 $a 1 online resource (412 p., 2 p. of plates) : $b ill. (some col.)
504 $a Includes bibliographical references and index.
505 0 $a 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.
520 $a 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.
588 0 $a Online resource; title from electronic title page (ebrary, viewed on January 13, 2013).
650 0 $a Ingestion. $3 2148855
650 0 $a Drinking (Physiology) $3 2148856
650 0 $a Food habits. $3 543367
650 0 $a Taste. $3 629875
650 2 $a Eating $x physiology. $3 917004
650 2 $a Drinking $x physiology. $3 2148857
650 2 $a Food Habits. $3 701512
650 2 $a Taste Perception $x physiology. $3 2022745
700 1 $a Chen, Jianshe, $d 1961- $3 2148853
700 1 $a Engelen, Lina. $3 2148854
856 4 0 $u http://onlinelibrary.wiley.com/book/10.1002/9781444360943