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El. knyga: Food Oral Processing: Fundamentals of Eating and Sensory Perception

(University of Sydney, Australia), (University of Leeds, UK)
  • Formatas: PDF+DRM
  • Išleidimo metai: 19-Jan-2012
  • Leidėjas: Wiley-Blackwell
  • Kalba: eng
  • ISBN-13: 9781444360912
Kitos knygos pagal šią temą:
Food Oral Processing: Fundamentals of Eating and Sensory PerceptionDidesnis paveikslėlis
  • Formatas: PDF+DRM
  • Išleidimo metai: 19-Jan-2012
  • Leidėjas: Wiley-Blackwell
  • Kalba: eng
  • ISBN-13: 9781444360912
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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.

Recenzijos

This book contains extremely useful reference material for individuals working and studying in a broad range of disciplines who desire to know more about aspects of food oral processing. Rarely has all of this information been found in one place. (Trends in Food Science & Technology, 8 October 2012)

Preface xiv
Contributors xvii
PART ONE ORALANATOMY AND PHYSIOLOGY
1(60)
1 Oral Cavity
3(12)
Luciano Jose Pereira
1.1 Introduction
3(1)
1.2 The oral cavity
3(3)
1.3 Salivary glands and saliva secretion
6(1)
1.4 Orofacial muscles
7(2)
1.5 The tongue
9(3)
1.6 Concluding remarks
12(3)
Acknowledgements
12(1)
References
13(2)
2 Oral Receptors
15(30)
Lina Engelen
2.1 Introduction to oral receptors
15(2)
2.1.1 Babies sense the world around them through the mouth
15(1)
2.1.2 Receptors
15(1)
2.1.3 Innervation and transduction
16(1)
2.2 Taste
17(5)
2.2.1 Taste receptors
18(2)
2.2.2 Taste molecules and modalities
20(1)
2.2.2.1 What substances give rise to the different sensations?
20(2)
2.3 Mechanoreception
22(8)
2.3.1 Tactile stimulation
22(1)
2.3.2 Function during eating
23(1)
2.3.3 Mechanoreceptors in the mouth
24(1)
2.3.3.1 SA1 - form and texture
25(1)
2.3.3.2 FA1
25(1)
2.3.3.3 SA2 - shape and position of tongue
25(1)
2.3.4 Proprioceptors
26(1)
2.3.4.1 Proprioception
26(1)
2.3.4.2 Muscle spindles
27(1)
2.3.4.3 Golgi tendon organ
27(1)
2.3.4.4 Mechanoreceptors as proprioceptors
28(1)
2.3.5 Periodontal receptors
28(1)
2.3.5.1 Function of periodontal receptors
28(1)
2.3.6 Signal transduction and central processing
29(1)
2.4 Nociception
30(3)
2.4.1 Nociceptors
30(1)
2.4.2 Nociception in food
31(1)
2.4.3 Nociceptive transduction
32(1)
2.5 Thermal perception
33(3)
2.5.1 Thermal sensation
33(1)
2.5.2 Thermoreceptors
34(1)
2.5.3 Thermal transduction
34(1)
2.5.4 Temperature and food
35(1)
2.5.5 The thermoreception and nociception relation
36(1)
2.6 Olfaction
36(2)
2.6.1 Olfaction and food
36(1)
2.6.2 Olfactory receptors and transduction
37(1)
2.7 Concluding remarks
38(7)
References
38(7)
3 Role of Saliva in the Oral Processing of Food
45(16)
Guy Carpenter
3.1 Introduction
45(1)
3.2 Control of salivary secretion
46(4)
3.3 Functionalities of saliva
50(4)
3.3.1 Salivary interactions with the oral mucosa
51(1)
3.3.2 Perception of taste
52(1)
3.3.3 Protection of the oral environment
53(1)
3.4 Saliva in bolus formation, swallowing and oral clearance
54(2)
3.4.1 Bolus formation and swallowing
54(1)
3.4.2 Post-mastication oral clearance
54(2)
3.5 Concluding remarks
56(5)
Acknowledgements
56(1)
References
57(4)
PART TWO FOOD ORAL MANAGEMENT
61(96)
4 Oral Management of Food
63(32)
Andries van der Bilt
4.1 Introduction
63(1)
4.2 Factors influencing oral function
63(9)
4.2.1 Dental factors
66(1)
4.2.2 Jaw muscle activity (EMG) and bite force
67(1)
4.2.3 Masticatory performance
68(1)
4.2.4 Swallowing of food
69(1)
4.2.5 Saliva
70(2)
4.3 Influence of food characteristics on chewing
72(7)
4.3.1 Influence of food type on muscle activity, chewing force and jaw movement
74(1)
4.3.2 Crispy food
75(1)
4.3.3 Influence of food type and volume on swallowing
75(3)
4.3.4 Muscle activity and jaw movement in various phases of chewing
78(1)
4.4 Neuromuscular control of chewing and swallowing
79(5)
4.4.1 Cortical masticatory area
80(1)
4.4.2 Central pattern generator
80(1)
4.4.3 Peripheral feedback
80(1)
4.4.4 Simulated chewing experiments
81(2)
4.4.5 Neuromuscular control of chewing crispy food
83(1)
4.5 Concluding remarks
84(11)
References
85(10)
5 Breaking and Mastication of Solid Foods
95(16)
Carolyn F. Ross
Clifford L. Hoye Jr.
5.1 Introduction
95(1)
5.2 Mechanical properties and food texture
96(1)
5.3 Characterisation of mechanical properties
96(3)
5.4 Oral selection of food particles
99(2)
5.4.1 The role of the tongue
99(1)
5.4.2 Selection function
100(1)
5.5 Breakage function
101(6)
5.5.1 Definition of breakage function
101(2)
5.5.2 Crack initiation and propagation
103(2)
5.5.3 Correlations between breakage function and food mechanical properties
105(2)
5.5.4 Limitations of breakage function
107(1)
5.6 Concluding remarks
107(4)
References
108(3)
6 Oral Behaviour of Food Emulsions
111(28)
Anwesha Sarkar
Harjinder Singh
6.1 Introduction
111(1)
6.2 Food emulsions in general
112(1)
6.3 Interfacial layers
113(4)
6.4 Emulsion stability
117(4)
6.4.1 Depletion flocculation
118(1)
6.4.2 Bridging flocculation
119(1)
6.4.3 Coalescence
120(1)
6.5 Behaviour of emulsions under oral conditions
121(10)
6.5.1 Saliva-induced destabilisation
122(2)
6.5.1.1 Neutral or negatively charged emulsion-saliva interactions
124(1)
6.5.1.2 Positively charged emulsion-saliva interactions
125(2)
6.5.2 Shear-induced destabilisation
127(2)
6.5.3 Relating oral destabilisation to sensory perception
129(1)
6.5.3.1 Droplet flocculation
129(1)
6.5.3.2 Droplet coalescence
130(1)
6.6 Concluding remarks
131(8)
References
132(7)
7 Bolus Formation and Swallowing
139(18)
Jianshe Chen
7.1 Introduction
139(1)
7.2 Mechanisms of swallowing
139(8)
7.2.1 Stages of swallowing
139(1)
7.2.1.1 The oral phase
140(1)
7.2.1.2 The pharyngeal phase
141(1)
7.2.1.3 The oesophageal phase
142(1)
7.2.2 Oral pressure and bolus swallowing
143(1)
7.2.2.1 Bolus location before swallowing
143(1)
7.2.2.2 The oral pressure
144(2)
7.2.2.3 Measurements of oral pressure
146(1)
7.3 The formation of a food bolus and the triggering criteria of bolus swallowing
147(7)
7.3.1 Dynamics of bolus formation
147(2)
7.3.2 Critical criteria in triggering a swallow
149(3)
7.3.3 Influences of food properties on bolus formation
152(2)
7.4 Concluding remarks
154(3)
References
155(2)
PART THREE FOOD ORAL PROCESSING AND SENSORY PERCEPTION
157(68)
8 Oral Processing and Texture Perception
159(18)
Lina Engelen
Rene A. de Wijk
8.1 Introduction
159(2)
8.1.1 What is texture?
159(1)
8.1.2 Why is texture important for the perception of foods?
160(1)
8.2 Where is texture sensed in the mouth?
161(1)
8.2.1 The special case of the texture of fat
161(1)
8.3 Texture versus food structure
162(2)
8.3.1 Liquids
162(1)
8.3.2 Semi-solids
162(1)
8.3.3 Solids
163(1)
8.3.3.1 Crispy and crunchy food
163(1)
8.4 The measurement of oral processes
164(1)
8.5 Texture versus oral processing
165(2)
8.6 Texture attributes are systematically related
167(1)
8.7 The role of saliva in texture perception
168(3)
8.7.1 Saliva flow rate and texture perception
169(1)
8.7.2 Saliva composition and texture perception
170(1)
8.7.3 Salivary enzymes and texture perception
171(1)
8.8 Oral temperature and texture perception
171(1)
8.9 Concluding remarks
172(5)
References
173(4)
9 Oral Processing and Flavour Sensing Mechanisms
177(26)
Sarah Adams
Andrew J. Taylor
9.1 Introduction
177(1)
9.2 Mechanisms for sensing and measuring taste
178(3)
9.2.1 Taste thresholds
179(1)
9.2.2 Food structure, oral breakdown and tastant release
180(1)
9.3 Mechanisms for sensing and measuring aroma
181(3)
9.4 Mechanisms for sensing and measuring texture
184(3)
9.5 Multi-sensory interactions
187(2)
9.6 Measuring food breakdown and deposition in vivo
189(4)
9.6.1 Imaging food in vivo
190(2)
9.6.2 Spectroscopy of food components in vivo
192(1)
9.6.3 Following mastication in vivo
193(1)
9.7 Biochemical flavour changes during oral processing
193(2)
9.8 Applications of knowledge to real food products
195(1)
9.9 Concluding remarks
195(8)
Acknowledgements
196(1)
References
196(7)
10 Multi-sensory Integration and the Psychophysics of Flavour Perception
203(22)
Charles Spence
10.1 Introduction
203(2)
10.2 Taste/Gustation
205(1)
10.3 Olfactory-gustatory interactions in multi-sensory flavour perception
206(2)
10.4 Oral-somatosensory contributions to multi-sensory flavour perception
208(2)
10.5 Auditory contributions to multi-sensory flavour perception
210(1)
10.6 `Visual flavour': visual contributions to multi-sensory flavour perception
211(4)
10.7 The cognitive neuroscience of multi-sensory flavour perception
215(1)
10.8 Concluding remarks
216(9)
References
219(6)
PART FOUR PRINCIPLES AND PRACTICES OF INSTRUMENTAL CHARACTERISATION FOR EATING AND SENSORY PERCEPTION STUDIES
225(112)
11 `Oral' Rheology
227(38)
Jason R. Stokes
11.1 Introduction to food rheology and oral processing
227(2)
11.2 Liquid food rheology and structure
229(10)
11.2.1 Dispersions of particles and polymers
229(2)
11.2.2 Shear thinning
231(3)
11.2.3 Viscoelasticity
234(1)
11.2.3.1 Linear viscoelasticity
235(1)
11.2.3.2 Non-linear viscoelasticity: normal stresses
236(1)
11.2.3.3 Extensional viscosity
237(1)
11.2.4 Instrumentation for liquid foods
237(1)
11.2.4.1 Cone-and-plate
237(1)
11.2.4.2 Parallel plate
238(1)
11.2.4.3 Concentric cylinder
238(1)
11.2.4.4 Extensional viscosity
238(1)
11.3 Soft food rheology and microstructure
239(6)
11.3.1 Microstructure: gels and glasses
239(2)
11.3.2 Rheology
241(3)
11.3.3 Mechanical properties and fracturing behaviour
244(1)
11.4 Solid food breakdown and rheology
245(1)
11.5 Saliva and rheology
246(3)
11.5.1 Saliva
246(1)
11.5.2 Real or artificial saliva to study food-saliva interactions?
247(1)
11.5.3 Saliva rheology
248(1)
11.6 Sensory perception and the fluid dynamics between tongue and palate
249(9)
11.6.1 Shear flow
250(1)
11.6.2 Shear flow and sensory thickness: what is the shear rate in the mouth?
251(2)
11.6.3 Squeeze flow
253(2)
11.6.4 Shear and squeeze flow: defining an oral shear stress?
255(3)
11.6.5 Micro-rheology: gap dependency, confinement and slip
258(1)
11.7 Concluding remarks
258(7)
References
259(6)
12 `Oral' Tribology
265(24)
Jason R. Stokes
12.1 Introduction
265(1)
12.2 Principles of tribology
266(7)
12.2.1 Hydrodynamic lubrication and the Reynolds equation
266(1)
12.2.2 Elastohydrodynamic lubrication
267(1)
12.2.3 Film thickness and friction in isoviscous elastohydrodynamic lubrication
268(2)
12.2.4 Limits of hydrodynamic lubrication: Stribeck curve
270(1)
12.2.5 Boundary lubrication
271(2)
12.3 Food lubrication
273(11)
12.3.1 Kokini models for `smoothness' and `slipperiness'
274(1)
12.3.2 Biosubstrates and simulated oral contacts
275(2)
12.3.3 Soft-tribology
277(1)
12.3.3.1 Master curves
277(1)
12.3.3.2 Emulsions
278(2)
12.3.3.3 Hydrocolloids
280(2)
12.3.3.4 Saliva
282(2)
12.4 Concluding remarks
284(5)
Acknowledgements
285(1)
References
285(4)
13 Applications of Electromyography (EMG) Technique for Eating Studies
289(30)
Yadira Gonzalez Espinosa
Jianshe Chen
13.1 Introduction
289(1)
13.2 Principles of electromyography technique
289(4)
13.2.1 Muscle motors and their activation
289(1)
13.2.2 Surface electromyography vs. intra-muscular electromyography
290(2)
13.3.3 Main mastication muscles for surface electromyography studies
292(1)
13.3 EMG experimental design and set-up
293(11)
13.3.1 Electrodes, location and placement
293(5)
13.3.2 Selection criteria of subjects for EMG studies
298(1)
13.3.3 Experimental procedures
299(1)
13.3.3.1 Preparation
299(1)
13.3.3.2 Set-up
300(1)
13.3.3.3 Set-up checking and validation
300(1)
13.3.3.4 Test performance
301(3)
13.4 Data analysis
304(8)
13.4.1 Processing of raw EMG signals
304(1)
13.4.1.1 Rectification
305(1)
13.4.1.2 Integration
305(1)
13.4.1.3 Root mean square (RMS)
305(1)
13.4.2 Masticatory parameters: analysis of chewing sequence and individual chewing cycles
306(1)
13.4.2.1 Analysis of the whole chewing sequence
306(3)
13.4.2.2 Analysis of individual chewing cycles
309(3)
13.5 Case studies
312(2)
13.6 Concluding remarks
314(5)
References
315(4)
14 Soft Machine Mechanics and Oral Texture Perception
319(18)
Micha Peleg
Maria G. Corradini
14.1 Introduction
319(2)
14.2 Sensory terms and vocabulary
321(1)
14.3 Soft machine mechanics
322(5)
14.3.1 The signal generated by stiff and soft machines
322(3)
14.3.2 Mechanical sensitivity of soft machines
325(2)
14.4 The `amplifier' and sensory sensitivity
327(6)
14.5 Adaptation and fatigue
333(1)
14.6 Concluding remarks
334(3)
References
335(2)
PART FIVE APPLICATIONS AND NEW PRODUCT DEVELOPMENTS
337(44)
15 Appreciation of Food Crispness and New Product Development
339(18)
Paula Varela
Susana Fiszman
15.1 Introduction
339(1)
15.2 Appreciation of crispy and crunchy texture
339(1)
15.3 Mechanical and structural features of crispy/crunchy food
340(2)
15.3.1 Wet-crisp food products
340(1)
15.3.2 Dry-crisp food products
341(1)
15.3.3 Crusted or multi-layered food products
342(1)
15.4 Characterisation of crispy/crunchy textures
342(6)
15.4.1 Sensory perception and measurement of crispness/crunchiness
342(1)
15.4.2 Instrumental characterisation of crispness/crunchiness
343(1)
15.4.2.1 Texture measurements
343(1)
15.4.2.2 Acoustics
344(2)
15.4.3 Instrumental characterisation of crispness - structure and microstructure
346(2)
15.5 Influence of the product design and formulation, process and storage conditions in the attainment, enhancement and maintenance of the crispy/crunchy character in wet, dry and crusted food products
348(5)
15.5.1 Wet-crisp products
348(2)
15.5.2 Dry and crusted products
350(1)
15.5.2.1 Bread as an example of composite crisp food
350(1)
15.5.2.2 Deep fried products
351(2)
15.6 Concluding remarks
353(4)
References
353(4)
16 Design of Food Structure for Enhanced Oral Experience
357(24)
Adam Burbidge
16.1 Introduction
357(1)
16.2 Biophysics of oral perception
357(6)
16.3 Structural stimuli of mechanoreceptors
363(7)
16.4 Engineering of microstructures in food
370(8)
16.4.1 Freeze drying
373(2)
16.4.2 Puffed cereals
375(1)
16.4.3 Spray dried powders
376(1)
16.4.4 Ice cream production
377(1)
16.5 Acknowledgements
378(3)
References
378(3)
Index 381
Dr Jianshe Chen is Senior Lecturer in the School of Food Science and Nutrition, University of Leeds, UK. Dr Lina Engelen is Research Fellow in the Faculty of Health Sciences, University of Sydney, Australia.
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