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Author: Jianshe Chen Publisher: John Wiley & Sons ISBN: 1444330128 Category : Technology & Engineering Languages : en Pages : 411
Book Description
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: Jianshe Chen Publisher: John Wiley & Sons ISBN: 1444330128 Category : Technology & Engineering Languages : en Pages : 411
Book Description
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: Committee on Military Nutrition Research Publisher: National Academies Press ISBN: 0309556775 Category : Technology & Engineering Languages : en Pages : 585
Book Description
This book reviews the research pertaining to nutrient requirements for working in cold or in high-altitude environments and states recommendations regarding the application of this information to military operational rations. It addresses whether, aside from increased energy demands, cold or high-altitude environments elicit an increased demand or requirement for specific nutrients, and whether performance in cold or high-altitude environments can be enhanced by the provision of increased amounts of specific nutrients.
Author: Betina Piqueras-Fiszman Publisher: Woodhead Publishing ISBN: 008100351X Category : Technology & Engineering Languages : en Pages : 378
Book Description
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
Author: Patricia Oetter Publisher: ISBN: Category : Breathing exercises Languages : en Pages : 194
Book Description
MORE is an acronym for Motor components, Oral organization, Respiratory demands, and Eye contact and control; elements of toys and items that can be used to facilitate integration of the mouth with sensory and postural development, as well as self-regulation and attention. The text presents a theoretical framework for the treatment of both sensorimotor and speech/language problems, methods for evaluating therapeutic potential of oral motor toys, and activities designed to improve integrated development of sensory/postural and speech/language functions. [Ed.]
Author: Asta Tvarijonaviciute Publisher: Springer Nature ISBN: 3030376818 Category : Medical Languages : en Pages : 326
Book Description
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.
Author: Joanne Hort Publisher: John Wiley & Sons ISBN: 0470671386 Category : Technology & Engineering Languages : en Pages : 411
Book Description
Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour. Sensory perception of products alters considerably during the course of consumption/use. Special techniques are used in product development to measure these changes in order to optimise product delivery to consumers. Time-Dependent Measures of Perception in Sensory Evaluation explores the many facets of time-dependent perception including mastication and food breakdown, sensory-specific satiety and sensory memory. Both traditional and cutting-edge techniques and applications used to measure temporal changes in sensory perception over time are reviewed, and insights into the way in which sensory properties drive consumer acceptance and behaviour are provided. This book will be a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students; and industry-based researchers in QA/QC, R&D and marketing.
Author: Bettina Wolf Publisher: Royal Society of Chemistry ISBN: 1788017153 Category : Medical Languages : en Pages : 361
Book Description
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: Jeremy M. Wolfe Publisher: ISBN: 9781605357447 Category : Languages : en Pages : 800
Book Description
Published by Sinauer Associates, an imprint of Oxford University Press. Sensation & Perception introduces students to their own senses, emphasizing human sensory and perceptual experience and the basic neuroscientific underpinnings of that experience. The authors, specialists in their respective domains, strive to spread their enthusiasm for fundamental questions about the human senses and the impact that answers to those questions can have on medical and societal issues.
Author: Elisabeth Guichard Publisher: John Wiley & Sons ISBN: 1118929411 Category : Technology & Engineering Languages : en Pages : 422
Book Description
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: Jianshe Chen
Author: Jianshe Chen
Author: Committee on Military Nutrition Research
Author: James F. Bosma
Author: Betina Piqueras-Fiszman
Author: Patricia Oetter
Author: Asta Tvarijonaviciute
Author: Joanne Hort
Author: Bettina Wolf
Author: Jeremy M. Wolfe
Author: Elisabeth Guichard