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Author: Jianshe Chen
Publisher: John Wiley & Sons
ISBN: 1444330128
Category : Technology & Engineering
Languages : en
Pages : 411
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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
Get Book Here
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: Bettina Wolf
Publisher: Royal Society of Chemistry
ISBN: 1788017153
Category : Medical
Languages : en
Pages : 361
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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: Elisabeth Guichard
Publisher: John Wiley & Sons
ISBN: 1118929411
Category : Technology & Engineering
Languages : en
Pages : 422
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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: Paula Midori Castelo
Publisher: Frontiers Media SA
ISBN: 2889712648
Category : Medical
Languages : en
Pages : 102
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Book Description
Author: Ian J. Winfield
Publisher: Springer Science & Business Media
ISBN: 9401130922
Category : Science
Languages : en
Pages : 687
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Book Description
Among the fishes. a remarkably wide range ofbiological adaptations to diverse habitats has evolved. As weIl as living in the conventional habitats of lakes. ponds. rivers. rock pools and the open sea. fish have solved the problems of life in deserts. in the deep sea. in the cold Antarctic. and in warm waters of high alkalinity or of low oxygen. Along with these adaptations. we find the most impressive specializations of morphology. physiology and behaviour. For example we can marvel at the high-speed swimming of the marlins. sailfish and warm-blooded tunas. air breathing in catfish and lungfish. parental care in the mouth-brooding cichlids and viviparity in many sharks and toothcarps. Moreover. fish are of considerable importance of the survival of the human species in the form ofnutritious and delicious food ofnumerous kinds. Rational exploitation and management of our global stocks of fishes must rely upon a detailed and precise insight of their biology. The Chapman and Hall Fish and Fisheries Series aims to present timely volumes reviewing important aspects of fish biology. Most volumes will be of interest to research workers in biology. zoology. ecology and physiology. but an additional aim is for the books to be accessible to a wide spectrum of non specialist readers ranging from undergraduates and postgraduates to those with an interest in industrial and commercial aspects of fish and fisheries.
Author: Deborah D. Roberts
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 504
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Book Description
This book examines the physical chemistry of how volatile flavor compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavor release researchers as it establishes the background of this active new area of flavor chemistry and outlines major recent developments.
Author: Francisco José Galindo-Rosales
Publisher: Springer Nature
ISBN: 3030277011
Category : Technology & Engineering
Languages : en
Pages : 182
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Book Description
This book presents the proceedings of IBEREO 2019. This conference addresses the most recent trends in rheology with a special emphasis on both basic science and industrial applications. Papers presented cover different perspectives, like experimental, theoretical and numerical. Topics include Microfluidics and microrheology, Food, Cosmetics and Pharmaceutical Products; Suspensions and Colloids; Rheometry and Experimental Methods; and Polymers and Biopolymers.
Author: David J. Chivers
Publisher: Springer Science & Business Media
ISBN: 147575244X
Category : Technology & Engineering
Languages : en
Pages : 575
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Book Description
This book results from a two-day symposium and three-day workshop held in Cambridge between March 22nd and March 26th 1982 and sponsored by the Primate Society of Great Britain and the Anatomical Society of Great Britain and Ireland. More than 100 primatologists attended the symposium and some 35 were invited to participate in the workshop. Speakers from Prance, Germany, the Netherlands, South Africa and the U. S. A. , as weIl as the U. K. , were invited to contribute. In recent years feeling had strengthened that primatologists in Europe did not gather together sufficiently often. Distinctive tradit ions in primatology have developed in Germany, France, the Netherlands, Italy and the U. K. in particular, and it was feIt that attempts to blend them could only benefit primatology. Furthermore, studies of primate ecology, behaviour, anatomy, physiology and evolution have reached the points where further advances depend on inter-disciplinary collaboration. It was resolved to arrange a regular series of round table discussions on primate biology in Europe at the biennial meeting of the German Society for Anthropology and Human Genetics in Heidel berg in September 1979, where Holger Preuschoft organised sessions on primate ecology and anatomy. In June 1980 Michel Sakka convened a most effective working group in Paris to discuss cranial morphology and evolution. In 1982 it was the turn of the U. K.
Author: Jianshe Chen
Publisher: Wiley-Blackwell
ISBN: 9781444360929
Category : Technology & Engineering
Languages : en
Pages : 320
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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: Jennifer E. Norton
Publisher: John Wiley & Sons
ISBN: 1118597680
Category : Technology & Engineering
Languages : en
Pages : 407
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Book Description
Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.
