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.
General
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