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Food oral processing[electronic resource] :fundamentals of eating and sensory perception /

Record Type:	Language materials, printed : Monograph/item
[NT 15000414]:	612.31
Title/Author:	Food oral processing : fundamentals of eating and sensory perception // edited by Jianshe Chen, Lina Engelen.
remainder title:	Fundamentals of eating and sensory perception
other author:	Chen, Jianshe,
Published:	Chichester, West Sussex, UK : : Wiley Blackwell, A John Wiley & Sons, Ltd., Publication,, 2012.
Description:	1 online resource (412 p., 2 p. of plates) : : ill. (some col.)
Subject:	Ingestion.
Subject:	Drinking (Physiology)
Subject:	Food habits.
Subject:	Taste.
Subject:	Eating - physiology.
Subject:	Drinking - physiology.
Subject:	Food Habits.
Subject:	Taste Perception - physiology.
ISBN:	9781444360943 (electronic bk.)
ISBN:	1444360949
ISBN:	9781444360912
ISBN:	1444360914
[NT 15000227]:	Includes bibliographical references and index.
[NT 15000228]:	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.
[NT 15000229]:	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.
Online resource:	http://onlinelibrary.wiley.com/book/10.1002/9781444360943

Food oral processing[electronic resource] :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:

617826
Ingestion.

LC Class. No.: QP147

Dewey Class. No.: 612.31

National Library of Medicine Call No.: QU 145

Food oral processing[electronic resource] :fundamentals of eating and sensory perception /
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020 $a 1444360949
020 $a 9781444360912
020 $a 1444360914
020 $z 9781444330120 (hard cover : alk. paper)
020 $z 1444330128 (hard cover : alk. paper)
035 $a (OCoLC)785777900 $z (OCoLC)774279002
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050 4 $a QP147
060 4 $a QU 145
082 0 4 $a 612.31 $2 23
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 617826
650 0 $a Drinking (Physiology) $3 624742
650 0 $a Food habits. $3 188229
650 0 $a Taste. $3 445616
650 2 $a Eating $x physiology. $3 438807
650 2 $a Drinking $x physiology. $3 624743
650 2 $a Food Habits. $3 624744
650 2 $a Taste Perception $x physiology. $3 624745
700 1 $a Chen, Jianshe, $d 1961- $3 624740
700 1 $a Engelen, Lina. $3 624741
856 4 0 $u http://onlinelibrary.wiley.com/book/10.1002/9781444360943