Food Oral Processing

Author : Jianshe Chen,Lina Engelen
Publisher : John Wiley & Sons
Page : 411 pages
File Size : 54,8 Mb
Release : 2012-04-16
Category : Technology & Engineering
ISBN : 9781444330120

Get Book

Food Oral Processing by Jianshe Chen,Lina Engelen Pdf

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.

Author : Paula Midori Castelo,Elsa Lamy,Ana Carolina Mosca
Publisher : Frontiers Media SA
Page : 102 pages
File Size : 45,7 Mb
Release : 2021-09-08
Category : Medical
ISBN : 9782889712649

Get Book

Food Oral Processing and Nutrition Through the Lifespan by Paula Midori Castelo,Elsa Lamy,Ana Carolina Mosca Pdf

Author : Bettina Wolf,Jianshe Chen,Serafim Bakalis
Publisher : Royal Society of Chemistry
Page : 361 pages
File Size : 46,5 Mb
Release : 2022-02-02
Category : Medical
ISBN : 9781788017152

Get Book

Oral Processing and Consumer Perception by Bettina Wolf,Jianshe Chen,Serafim Bakalis Pdf

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.

Author : Susana Fiszman,Amparo Tarrega
Publisher : MDPI
Page : 110 pages
File Size : 46,5 Mb
Release : 2021-01-20
Category : Science
ISBN : 9783039368341

Get Book

The Contribution of Food Oral Processing by Susana Fiszman,Amparo Tarrega Pdf

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.

Author : Jianshe Chen,Lina Engelen
Publisher : John Wiley & Sons
Page : 411 pages
File Size : 48,9 Mb
Release : 2012-01-24
Category : Technology & Engineering
ISBN : 9781444360929

Get Book

Food Oral Processing by Jianshe Chen,Lina Engelen Pdf

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.

Author : Stephanie Clark,Stephanie Jung,Buddhi Lamsal
Publisher : John Wiley & Sons
Page : 603 pages
File Size : 45,6 Mb
Release : 2014-04-03
Category : Technology & Engineering
ISBN : 9781118846285

Get Book

Food Processing by Stephanie Clark,Stephanie Jung,Buddhi Lamsal Pdf

FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

Author : Kitty Verhoeckx,Paul Cotter,Iván López-Expósito,Charlotte Kleiveland,Tor Lea,Alan Mackie,Teresa Requena,Dominika Swiatecka,Harry Wichers
Publisher : Springer
Page : 338 pages
File Size : 41,5 Mb
Release : 2015-04-29
Category : Technology & Engineering
ISBN : 9783319161044

Get Book

The Impact of Food Bioactives on Health by Kitty Verhoeckx,Paul Cotter,Iván López-Expósito,Charlotte Kleiveland,Tor Lea,Alan Mackie,Teresa Requena,Dominika Swiatecka,Harry Wichers Pdf

“Infogest” (Improving Health Properties of Food by Sharing our Knowledge on the Digestive Process) is an EU COST action/network in the domain of Food and Agriculture that will last for 4 years from April 4, 2011. Infogest aims at building an open international network of institutes undertaking multidisciplinary basic research on food digestion gathering scientists from different origins (food scientists, gut physiologists, nutritionists...). The network gathers 70 partners from academia, corresponding to a total of 29 countries. The three main scientific goals are: Identify the beneficial food components released in the gut during digestion; Support the effect of beneficial food components on human health; Promote harmonization of currently used digestion models Infogest meetings highlighted the need for a publication that would provide researchers with an insight into the advantages and disadvantages associated with the use of respective in vitro and ex vivo assays to evaluate the effects of foods and food bioactives on health. Such assays are particularly important in situations where a large number of foods/bioactives need to be screened rapidly and in a cost effective manner in order to ultimately identify lead foods/bioactives that can be the subject of in vivo assays. The book is an asset to researchers wishing to study the health benefits of their foods and food bioactives of interest and highlights which in vitro/ex vivo assays are of greatest relevance to their goals, what sort of outputs/data can be generated and, as noted above, highlight the strengths and weaknesses of the various assays. It is also an important resource for undergraduate students in the ‘food and health’ arena.

Author : David J. Chivers,Bernard A. Wood,Alan Bilsborough
Publisher : Springer Science & Business Media
Page : 575 pages
File Size : 42,6 Mb
Release : 2013-03-09
Category : Technology & Engineering
ISBN : 9781475752441

Get Book

Food Acquisition and Processing in Primates by David J. Chivers,Bernard A. Wood,Alan Bilsborough Pdf

This book results from a two-day symposium and three-day workshop held in Cambridge between March 22nd and March 26th 1982 and sponsored by the Primate Society of Great Britain and the Anatomical Society of Great Britain and Ireland. More than 100 primatologists attended the symposium and some 35 were invited to participate in the workshop. Speakers from Prance, Germany, the Netherlands, South Africa and the U. S. A. , as weIl as the U. K. , were invited to contribute. In recent years feeling had strengthened that primatologists in Europe did not gather together sufficiently often. Distinctive tradit ions in primatology have developed in Germany, France, the Netherlands, Italy and the U. K. in particular, and it was feIt that attempts to blend them could only benefit primatology. Furthermore, studies of primate ecology, behaviour, anatomy, physiology and evolution have reached the points where further advances depend on inter-disciplinary collaboration. It was resolved to arrange a regular series of round table discussions on primate biology in Europe at the biennial meeting of the German Society for Anthropology and Human Genetics in Heidel berg in September 1979, where Holger Preuschoft organised sessions on primate ecology and anatomy. In June 1980 Michel Sakka convened a most effective working group in Paris to discuss cranial morphology and evolution. In 1982 it was the turn of the U. K.

Author : Elisabeth Guichard,Christian Salles,Martine Morzel,Anne-Marie Le Bon
Publisher : John Wiley & Sons
Page : 422 pages
File Size : 45,7 Mb
Release : 2016-12-27
Category : Technology & Engineering
ISBN : 9781118929414

Get Book

Flavour by Elisabeth Guichard,Christian Salles,Martine Morzel,Anne-Marie Le Bon Pdf

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.

Author : Katsuyoshi Nishinari
Publisher : John Wiley & Sons
Page : 422 pages
File Size : 45,6 Mb
Release : 2020-03-09
Category : Technology & Engineering
ISBN : 9781119430698

Get Book

Textural Characteristics of World Foods by Katsuyoshi Nishinari Pdf

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.

Author : Francisco José Galindo-Rosales,Laura Campo-Deaño,Alexandre M. Afonso,Manuel A. Alves,Fernando T. Pinho
Publisher : Springer Nature
Page : 182 pages
File Size : 43,7 Mb
Release : 2019-08-20
Category : Technology & Engineering
ISBN : 9783030277017

Get Book

Proceedings of the Iberian Meeting on Rheology (IBEREO 2019) by Francisco José Galindo-Rosales,Laura Campo-Deaño,Alexandre M. Afonso,Manuel A. Alves,Fernando T. Pinho Pdf

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.

Author : Susana Fiszman,Amparo Tarrega
Publisher : Unknown
Page : 110 pages
File Size : 47,6 Mb
Release : 2020
Category : Electronic
ISBN : 3039368354

Get Book

The Contribution of Food Oral Processing by Susana Fiszman,Amparo Tarrega Pdf

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.

Author : Jasim Ahmed,Pawel Ptaszek,Santanu Basu
Publisher : Woodhead Publishing
Page : 528 pages
File Size : 49,7 Mb
Release : 2016-09-13
Category : Technology & Engineering
ISBN : 9780081004326

Get Book

Advances in Food Rheology and Its Applications by Jasim Ahmed,Pawel Ptaszek,Santanu Basu Pdf

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food. Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working

Author : Brijesh K. Tiwari,Tomas Norton,Nicholas M. Holden
Publisher : John Wiley & Sons
Page : 621 pages
File Size : 50,7 Mb
Release : 2013-10-14
Category : Technology & Engineering
ISBN : 9781118634370

Get Book

Sustainable Food Processing by Brijesh K. Tiwari,Tomas Norton,Nicholas M. Holden Pdf

Sustainable Food Processing Food processors face numerous challenges from ever-changing economic, social and environmental conditions. With global inequalities increasing, ingredient costs climbing, and global climate change becoming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when shaping their food processing techniques for the future. Food production, preservation and distribution contribute to greenhouse gas emissions from the agri-food sector, therefore food producers require detailed, industrially relevant information that addresses these challenges. The food industry, as one of the world’s largest users of energy, must embrace new ways of meeting the needs of the present without compromising future viability. It is important that the industry does not merely focus on simple indicators of sustainability that are relatively easy to calculate and hold appeal for governments and the public, but which do not properly address the many dimensions of sustainability. This book provides a comprehensive overview of both economic sustainability and the environmental concerns that relate to food processing. It is divided into four sections. Part one deals with principles and assessment of sustainability in the context of food processing; Part two summarises sustainability in various food processing applications within the food industry; Part three considers sustainability in food manufacturing operations that are vital in food production systems; and Part four addresses sustainable food distribution and consumption. As the most comprehensive reference book for industry to date, this book will provide engineers, educators, researchers, policy makers and scientists working in the food industry with a valuable resource for their work.

Author : Asta Tvarijonaviciute,Silvia Martínez-Subiela,Pia López-Jornet,Elsa Lamy
Publisher : Springer Nature
Page : 326 pages
File Size : 53,5 Mb
Release : 2020-04-09
Category : Medical
ISBN : 9783030376819

Get Book

Saliva in Health and Disease by Asta Tvarijonaviciute,Silvia Martínez-Subiela,Pia López-Jornet,Elsa Lamy Pdf

Saliva as a unique sample for health assessment is gaining attention among researchers of different fields in the last 20 years; being reflected in an impressive increase in the number of papers published studying saliva from different biological aspects in human and veterinary species. Once deemed merely a digestive juice is now considered a biological fluid capable of communicating information about physiopathological processes occurring in organisms, since saliva has been shown to contain molecular and bacterial compounds that can change in response to local and systemic pathologies. Furthermore, the interest of saliva as a diagnostic, prognostic and monitoring biofluid is forced by its non-invasive nature being of easy and inexpensive sampling, involving only minimal discomfort and allowing the collection of multiple/repeated specimens at anytime, anywhere and without need for specialized staff. In this contributed volume, the authors bring together, summarize and reflect the generated knowledge about saliva as a source of biomarkers for health and welfare evaluation in humans and animal models. This volume also highlights the importance of confounding factors, such as sampling methods, flow, total protein content, contamination, or storage. This book will serve as a manual for graduates, practitioners and researchers by providing general ideas about the possibilities and utilities of saliva in clinical practice or investigation, and indicating the main cautions each should have in mind before saliva usage.