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The Contribution of Food Oral Processing
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When food is ingested, it remains in the mouth for a short period of time. Although this period is brief compared to the total food nutrient digestion and absorption time, it is crucially important, as it is the first step in digestion. It is also very important that, while the food is in the mouth, it is perceived by the senses and then a decision is made on swallowing. Oral sensory perception is an integrative response, which is generated in very short time (normally a few seconds) from complex information gathered from multiple sources during mastication and swallowing. Consequently, food oral processing studies include many orientations. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complexity and multidisciplinarity of the subject.
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Keywords
- aroma compound
- artificial tongue
- Biology, Life Sciences
- body
- care food
- carrots
- chewing simulator
- complementary porridge
- compression test
- Cultural Studies
- density
- dynamic perception
- flavor release
- Food & society
- Fracture
- gellan gum gels
- in vitro
- in vitro oral fragmentation
- in-mouth sensory perception
- Infant
- International Dysphagia Diet Standardization Initiative (IDDSI)
- lipoprotein matrix
- Malnutrition
- mastication
- Mathematics & science
- oral parameters
- oral phase of starch hydrolysis
- oral processing
- particle size
- pureed foods
- Reference, information & interdisciplinary subjects
- Research & information: general
- sensorimotor readiness
- Society & culture: general
- Society & Social Sciences
- soft machine
- starch
- swallowing
- TCATA
- temporal check-all-that-apply (TCATA)
- temporal dominance of sensations (TDS)
- temporal dynamic measurements
- Texture
- trained and expert panel
- viscosity
- wine texture
- xanthan
Links
DOI: 10.3390/books978-3-03936-835-8Editions