Nyhet

Food Oral Processing, 2 Volume Set

Fundamentals of Eating and Sensory Perception

AvJianshe Chen

Inbunden, Engelska, 2026

4 028 kr

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Beskrivning

Presents a comprehensive update on the science of eating, drinking, and sensory perception Understanding how food is consumed, broken down, and perceived in the mouth is central to the study of sensory science and the development of healthier, more appealing food products. Food Oral Processing: Fundamentals of Eating and Sensory Perception provides an authoritative and fully updated exploration of the physics, physiology, and psychology of oral processing. With international interest in food texture, flavor release, and nutrition at an all-time high, this authoritative resource brings together essential foundations with the latest research advances in the field. The second edition of Food Oral Processing significantly expands upon its predecessor, featuring 37 chapters that address both revised and emerging areas of inquiry. In addition to in-depth discussion of mastication, swallowing, and oral rheology, the book explores new developments in mass transfer mechanisms of aroma and taste compounds, food-saliva interactions, and oral lubrication. Entirely new chapters address topics such as the unique oral processing dynamics of infants, school children, and the elderly, as well as current insights from neuroscience on the central and peripheral processing of food texture and flavor perception. Integrating direct applications for product innovation, nutritional design, and public health throughout, Food Oral Processing: Links oral processing research to sensory science, nutrition, and product developmentExamines food-saliva interactions and their role in flavor release and texture perceptionExplores the neuroscience of oral processing, including neural pathways of texture and taste perceptionCovers advanced techniques such as mastication simulator, EMG, fMRI and etc for in vitro and in situ oral processing studiesProvides insights into designing plant-based and reduced-fat foods for enhanced eating experiencesFood Oral Processing: Fundamentals of Eating and Sensory Perception, Second Edition, remains an essential reference for food scientists, sensory researchers, oral biologists, and dental researchers. It is also ideal for upper-level undergraduate and postgraduate courses in food science, nutrition, sensory perception, and oral physiology

Produktinformation

Utgivningsdatum:2026-08-13
Mått:168 x 241 x 56 mm
Vikt:2 132 g
Format:Inbunden
Språk:Engelska
Antal sidor:992
Upplaga:2
Förlag:John Wiley & Sons Inc
ISBN:9781394293292

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Jianshe Chen is Head of the Division of Food and Sensory Science at Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore. He pioneered the field of food oral processing and sensory perception during his career at the University of Leeds in the UK and Zhejiang Gongshang University in China. Recognized among the world’s most influential food scientists, his contributions have shaped both academic research and industrial applications in food science.

Innehållsförteckning

List of Contributors xixPreface xxvPreface to Second Edition xxviiiVolume ISECTION I THE ORAL AND NASAL CAVITIES: ANATOMY, PHYSIOLOGY AND BIOLOGY 11 Oral Cavity 3Luciano José Pereira2 Oral Receptors 19Lina Engelen3 Nasal Cavity and Olfactory Receptors 49Jingguo Chen4 Saliva and Its Roles in the Oral Processing of Food 65Guy Carpenter5 Oral Microbiota and Flavour Perception: In-Mouth Metabolism and Redox Regulation 81Marta Cuenca, Mathieu Schwartz, Morgane Corda, Jean-Marie Heydel, Francis Canon, Mónica Gandía, Antonio Cilla, Amparo Gamero, and Fabrice NeiersSECTION II FOOD ORAL MANAGEMENT 1056 Oral Management of Food 107Andries van der Bilt and Luciano José Pereira7 The Mastication and Oral Break Down of Solid Foods 135María Laura Montero and Carolyn Felicity Ross8 Bolus Formation and Swallowing 151Chaiwut Gamonpilas and Jianshe Chen9 Food–Saliva Interactions: Shaping the Physiological and Sensorial Dynamics of Eating 173Ana Carolina Mosca10 Oral Behaviour of Food Emulsions and Emulsion Gels 199Anwesha Sarkar, Aiqian Ye, and Harjinder Singh11 Oral Emulsification and Oral Sensation of Oil/Fat 233Tian Ma and Jianshe Chen12 Mass Transfer and Flavour Release During Food Oral Processing 259Yangcheng Gao, Jianshe Chen, Yong Chen, and Rammile Ettelaie13 Oral–Nasal Mass Transfer During Food Oral Processing 283Yue He, Tao Yang, and Jianshe Chen14 Saliva Foam and the Dynamic Oral Release of Aroma 305Amir Bouallegue and Xinmiao Wang15 Food Oral Processing with Reduced Capability of Eating and Sensory Perception: The Case of the Elderly 323Laura Laguna and Amparo Tarrega16 Food Oral Processing for Infants and Young Children 343Carole Tournier, Lena Nicolle, and Ciarán Gerard Forde17 Eating in Children and Adults with Down Syndrome 367Carolyn Felicity Ross and María Laura MonteroSECTION III FOOD ORAL PROCESSING AND SENSORY PERCEPTION 38718 Texture Lexicons, Texture Terms and Their Variations 389Fumiyo Hayakawa and Katsuyoshi Nishinari19 Food Oral Processing and Texture Perception 415René de Wijk and Dieuwerke Bolhuis20 Food Oral Processing and Flavour Perception 437Ian Denis Fisk and Louise Hewson21 Oral Processing of Spicy Foods and Spiciness Sensation 459Ni Yang and Markus Stieger22 Multisensory Integration and the Psychophysics of Flavour Perception 481Charles Spence23 Cognitive Glyconomy – A Prospective Model for Sweetness Sensation 505Jingang Shi, Thomas Eidenberger, Jianshe Chen, Weiyao Shi, and Baoqing ZhuVolume IISECTION IV INSTRUMENTAL CHARACTERIZATION OF EATING AND SENSORY PERCEPTION 52924 'Oral' Rheology 531Jason Richard Stokes and Yuan Xu25 'Oral' Tribology 571Jason Richard Stokes and Yuan Xu26 The Road Forward to Instrumentally Assessing Oral Texture Perception: Biomimetic and Bioinspired Soft Machines 603Lisa Marjorie Duizer, Rossella Caporizzi, Antonio Derossi, Carla Severini, and Maria Gisela Corradini27 On Methodologies to Determine Chewing Ability and Basic Processes Non-invasively 623Hilbert Willem van der Glas, Yifan Zhang, and Jianshe Chen28 Eating Capability of Elderly People: Assessment and Implications 659Aaron Thong, Apollos Michio, Aquila Michiryu, and Jianshe Chen29 Development of Mastication Simulators for Oral Processing Research 693Bangxiang Chen and Weiliang Xu30 Applications of Electromyography (EMG) Technique for Eating Studies 705Ruojun Mu, Yadira Gonzalez, and Jianshe Chen31 The Use of Functional Neuroimaging to Study Oral Food Perception 743Sally Eldeghaidy and Paul Smeets32 Modelling and Simulation of Food Oral Processing 773Ilija DjekicSECTION V APPLICATIONS AND IMPLICATIONS OF FOOD ORAL PROCESSING RESEARCH 79133 Design of Food Structure for Enhanced Eating Experience 793Adam Burbidge34 The Food Oral Processing Framework: Walking Towards Fundamental Research Along the Path of Product Development and Industrial R&D 817Michael William Boehm, Helen Joyner, and Stefan Kerim Baier35 Appreciation of Food Crispness and New Product Development 843Paula Varela and Susana Fiszman36 Design of Plant-Based Foods for Enhanced Eating Experiences 865Xin Yi See, Ding Xiang Chew, Alicia Hui Ping Theng, Dayna Shu Min Ong, Raffael Osen, and Jie Hong Chiang37 The Contribution of Food Oral Processing to Metabolism and Nutrient Digestion 895Ciarán Gerard Forde and Markus StiegerIndex 927