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The Contribution of Food Oral Processing

When food is ingested, it remains in the mouth for a short period of time. Although this period is brief compared to the total food nutrient digestion and absorption time, it is crucially important, as it is the first step in digestion. It is also very important that, while the food is in the mouth,...

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Salvato in:
Natura: Online
Lingua:inglese
Pubblicazione: MDPI - Multidisciplinary Digital Publishing Institute 2021
Soggetti:
lipoprotein matrix
chewing simulator
aroma compound
in vitro
oral parameters
flavor release
particle size
in vitro oral fragmentation
oral phase of starch hydrolysis
texture
compression test
artificial tongue
fracture
soft machine
gellan gum gels
care food
temporal dominance of sensations (TDS)
temporal check-all-that-apply (TCATA)
pureed foods
carrots
starch
xanthan
oral processing
dynamic perception
International Dysphagia Diet Standardization Initiative (IDDSI)
wine texture
body
viscosity
density
trained and expert panel
TCATA
malnutrition
sensorimotor readiness
complementary porridge
infant
mastication
swallowing
temporal dynamic measurements
in-mouth sensory perception
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Accesso online:ONIX_20210501_9783039368341_707
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Riassunto:When food is ingested, it remains in the mouth for a short period of time. Although this period is brief compared to the total food nutrient digestion and absorption time, it is crucially important, as it is the first step in digestion. It is also very important that, while the food is in the mouth, it is perceived by the senses and then a decision is made on swallowing. Oral sensory perception is an integrative response, which is generated in very short time (normally a few seconds) from complex information gathered from multiple sources during mastication and swallowing. Consequently, food oral processing studies include many orientations. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complexity and multidisciplinarity of the subject.

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