LEADER 03428nam  2200877z- 450 
001 9910674032803321
005 20210501
035   $a(CKB)5400000000042702
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/68961
035   $a(oapen)doab68961
035   $a(EXLCZ)995400000000042702
100   $a20202105d2020      |y         0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aThe Contribution of Food Oral Processing
210   $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020
215   $a1 online resource (110 p.)
311 08$a3-03936-834-6 
311 08$a3-03936-835-4 
330   $aWhen 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.
606   $aBiology, life sciences$2bicssc
606   $aFood & society$2bicssc
606   $aResearch & information: general$2bicssc
610   $aaroma compound
610   $aartificial tongue
610   $abody
610   $acare food
610   $acarrots
610   $achewing simulator
610   $acomplementary porridge
610   $acompression test
610   $adensity
610   $adynamic perception
610   $aflavor release
610   $afracture
610   $agellan gum gels
610   $ain vitro
610   $ain vitro oral fragmentation
610   $ain-mouth sensory perception
610   $ainfant
610   $aInternational Dysphagia Diet Standardization Initiative (IDDSI)
610   $alipoprotein matrix
610   $amalnutrition
610   $amastication
610   $aoral parameters
610   $aoral phase of starch hydrolysis
610   $aoral processing
610   $aparticle size
610   $apureed foods
610   $asensorimotor readiness
610   $asoft machine
610   $astarch
610   $aswallowing
610   $aTCATA
610   $atemporal check-all-that-apply (TCATA)
610   $atemporal dominance of sensations (TDS)
610   $atemporal dynamic measurements
610   $atexture
610   $atrained and expert panel
610   $aviscosity
610   $awine texture
610   $axanthan
615  7$aBiology, life sciences
615  7$aFood & society
615  7$aResearch & information: general
700   $aFiszman$b Susana$4edt$01338944
702   $aTarrega$b Amparo$4edt
702   $aFiszman$b Susana$4oth
702   $aTarrega$b Amparo$4oth
906   $aBOOK
912   $a9910674032803321
996   $aThe Contribution of Food Oral Processing$93059238
997   $aUNINA