Food oral processing [[electronic resource] ] : fundamentals of eating and sensory perception / / edited by Jianshe Chen, Lina Engelen

• Pubblicazione: Chichester, U.K., : Wiley Blackwell, 2012
• Descrizione fisica: 1 online resource (412 p.)
• Disciplina: 612.31
• Soggetto topico: Ingestion; Drinking (Physiology); Food habits; Taste
• Altri autori: ChenJianshe <1961-> EngelenLina
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: pt. 1. Oral anatomy and physiology -- pt. 2. Food oral management -- pt. 3. Food oral processing and sensory perception -- pt. 4. Principles and practices of instrumental characterisation for eating and sensory perception studies -- pt. 5. Applications and new product developments.
• Sommario/riassunto: 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 o
• Titolo autorizzato: Food oral processing
• ISBN: 1-283-44912-9; 9786613449122; 1-4443-6094-9; 1-4443-6091-4
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910139696103321
• Lo trovi qui: Univ. Federico II