Food Oral Processing - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Food Oral Processing write by Jianshe Chen. This book was released on 2012-04-16. Food Oral Processing available in PDF, EPUB and Kindle. 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.
Oral Processing and Consumer Perception
Oral Processing and Consumer Perception - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Oral Processing and Consumer Perception write by Bettina Wolf. This book was released on 2022-02-02. Oral Processing and Consumer Perception available in PDF, EPUB and Kindle. This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated.
Flavour
Flavour - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Flavour write by Elisabeth Guichard. This book was released on 2016-12-27. Flavour available in PDF, EPUB and Kindle. This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.
Textural Characteristics of World Foods
Textural Characteristics of World Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Textural Characteristics of World Foods write by Katsuyoshi Nishinari. This book was released on 2020-03-09. Textural Characteristics of World Foods available in PDF, EPUB and Kindle. A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.
Proceedings of the Iberian Meeting on Rheology (IBEREO 2019)
Proceedings of the Iberian Meeting on Rheology (IBEREO 2019) - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Proceedings of the Iberian Meeting on Rheology (IBEREO 2019) write by Francisco José Galindo-Rosales. This book was released on 2019-08-20. Proceedings of the Iberian Meeting on Rheology (IBEREO 2019) available in PDF, EPUB and Kindle. This book presents the proceedings of IBEREO 2019. This conference addresses the most recent trends in rheology with a special emphasis on both basic science and industrial applications. Papers presented cover different perspectives, like experimental, theoretical and numerical. Topics include Microfluidics and microrheology, Food, Cosmetics and Pharmaceutical Products; Suspensions and Colloids; Rheometry and Experimental Methods; and Polymers and Biopolymers.
