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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| Materyal Türü: | Online |
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| Dil: | İngilizce |
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MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Konular: | |
| Online Erişim: | ONIX_20210501_9783039368341_707 |
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| _version_ | 1869525956159340544 |
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| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-68961 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-689612024-03-28T03:30:54Z The Contribution of Food Oral Processing Fiszman, Susana Tarrega, Amparo 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 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. 2021-05-01T15:34:14Z 2021-05-01T15:34:14Z 2020 book ONIX_20210501_9783039368341_707 9783039368341 9783039368358 https://directory.doabooks.org/handle/20.500.12854/68961 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/2729 https://mdpi.com/books/pdfview/book/2729 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03936-835-8 10.3390/books978-3-03936-835-8 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039368341 9783039368358 110 Basel, Switzerland open access |
| spellingShingle | 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 The Contribution of Food Oral Processing |
| title | The Contribution of Food Oral Processing |
| title_full | The Contribution of Food Oral Processing |
| title_fullStr | The Contribution of Food Oral Processing |
| title_full_unstemmed | The Contribution of Food Oral Processing |
| title_short | The Contribution of Food Oral Processing |
| title_sort | contribution of food oral processing |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20210501_9783039368341_707 |