This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems researched in the context of food oral processing become increasingly complex and therefore the fundamental sections include information on how to build complex food systems.
The main coverage includes the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated. It contains up-to-date research findings, looking at consumer preferences and the response to these preferences by food process technologists and those developing new foods.
The book will be of interest to postgraduate students and researchers in academia and industry who may be from very diverse backgrounds ranging from food process engineers to functional food developers and professionals concerned with swallowing and taste disorders.
Inhoudsopgave
Saliva Properties and Functions in Food Oral Processing; Biomechanics of Tongue–Food Interactions; Oral Processing – A Dental Perspective; The Biophysics of Mouthfeel Perception; The Biophysics of Flavour Perception; The Metabolic Impact of Food Oral Processing; Oral Processing and Consumer Perception – Lipid Based Systems; Oral Processing of Chocolate Confectionary; Food Microstructures – Emulsions; Oral Processing of Dairy Products; Oral Processing of Wine; Oral Processing of Bread; Oral Processing of Low Water Foods
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