Author: Bettina Wolf
Publisher: Royal Society of Chemistry
ISBN: 1839160632
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. 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.
Author:
Publisher:
ISBN:
Category : Electromyography
Languages : en
Pages : 742
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Book Description
Includes official journal of the International Society of Electromyographic Kinesiology.
Author: Australian Physiological and Pharmacological Society
Publisher:
ISBN:
Category : Pharmacology
Languages : en
Pages : 368
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Book Description
Author: Henry A. Gremillion
Publisher: Springer
ISBN: 3319572474
Category : Medical
Languages : en
Pages : 218
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Book Description
This book acquaints the reader with the basic science principles needed in order to understand temporomandibular disorders (TMDs) with a view to helping practitioners manage individuals with TMDs in accordance with the tenets of evidence-based dental medicine. The opening chapters provide essential information on the embryology, anatomy, and physiology of the masticatory system, which includes both myogenous and arthrogenous anatomic structures. Using this knowledge as a foundation, the reader will be better prepared to grasp the function and, ultimately, the dysfunction of masticatory muscles and the temporomandibular joint, both of which are addressed in detail. The book’s final section is exclusively devoted to management principles and includes a chapter on psychosocial considerations. By following a translational approach to evidence-based practice measures, as outlined in this book, the clinician will be excellently positioned to choose appropriate interventions on a case-specific basis.
Author:
Publisher:
ISBN:
Category : Prosthodontics
Languages : en
Pages : 80
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Book Description
Author: Jun Yang
Publisher:
ISBN:
Category : Jaws
Languages : en
Pages : 448
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Book Description
Describes experiments to determine what factors affect the outcome of the reflex response of the jaw closing muscles to peridontal mechanoreceptive stimulus. The reflex responses of the human masseter were investigated by applying force using different stimulus profiles. It was shown that when the force profile had little or no fast component, the likelehood of eliciting an exitatory peridontal masseteric reflex increased. It is concluded that the shape of the stimulus profile, the location of the stimulating probe and the presence of preload are the main factors that determine the exitatory reflex response of the jaw closing muscles.
Author: National Academies of Sciences, Engineering, and Medicine
Publisher: National Academies Press
ISBN: 0309670489
Category : Medical
Languages : en
Pages : 427
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Book Description
Temporomandibular disorders (TMDs), are a set of more than 30 health disorders associated with both the temporomandibular joints and the muscles and tissues of the jaw. TMDs have a range of causes and often co-occur with a number of overlapping medical conditions, including headaches, fibromyalgia, back pain and irritable bowel syndrome. TMDs can be transient or long-lasting and may be associated with problems that range from an occasional click of the jaw to severe chronic pain involving the entire orofacial region. Everyday activities, including eating and talking, are often difficult for people with TMDs, and many of them suffer with severe chronic pain due to this condition. Common social activities that most people take for granted, such as smiling, laughing, and kissing, can become unbearable. This dysfunction and pain, and its associated suffering, take a terrible toll on affected individuals, their families, and their friends. Individuals with TMDs often feel stigmatized and invalidated in their experiences by their family, friends, and, often, the health care community. Misjudgments and a failure to understand the nature and depths of TMDs can have severe consequences - more pain and more suffering - for individuals, their families and our society. Temporomandibular Disorders: Priorities for Research and Care calls on a number of stakeholders - across medicine, dentistry, and other fields - to improve the health and well-being of individuals with a TMD. This report addresses the current state of knowledge regarding TMD research, education and training, safety and efficacy of clinical treatments of TMDs, and burden and costs associated with TMDs. The recommendations of Temporomandibular Disorders focus on the actions that many organizations and agencies should take to improve TMD research and care and improve the overall health and well-being of individuals with a TMD.
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: Derek John Anderson
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 318
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Book Description
Author: Yōjirō Kawamura
Publisher:
ISBN:
Category : Medical
Languages : en
Pages : 348
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Book Description
