Food Oral Processing

Food Oral Processing
Author: Jianshe Chen
Publisher: John Wiley & Sons
Total Pages: 412
Release: 2012-04-16
Genre: Technology & Engineering
ISBN: 1444330128

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.

Nutritional Needs in Cold and High-Altitude Environments

Nutritional Needs in Cold and High-Altitude Environments
Author: Committee on Military Nutrition Research
Publisher: National Academies Press
Total Pages: 585
Release: 1996-05-29
Genre: Technology & Engineering
ISBN: 0309556775

This book reviews the research pertaining to nutrient requirements for working in cold or in high-altitude environments and states recommendations regarding the application of this information to military operational rations. It addresses whether, aside from increased energy demands, cold or high-altitude environments elicit an increased demand or requirement for specific nutrients, and whether performance in cold or high-altitude environments can be enhanced by the provision of increased amounts of specific nutrients.

Multisensory Flavor Perception

Multisensory Flavor Perception
Author: Betina Piqueras-Fiszman
Publisher: Woodhead Publishing
Total Pages: 378
Release: 2016-04-14
Genre: Technology & Engineering
ISBN: 008100351X

Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge

M.O.R.E.

M.O.R.E.
Author: Patricia Oetter
Publisher:
Total Pages: 194
Release: 1993
Genre: Breathing exercises
ISBN:

MORE is an acronym for Motor components, Oral organization, Respiratory demands, and Eye contact and control; elements of toys and items that can be used to facilitate integration of the mouth with sensory and postural development, as well as self-regulation and attention. The text presents a theoretical framework for the treatment of both sensorimotor and speech/language problems, methods for evaluating therapeutic potential of oral motor toys, and activities designed to improve integrated development of sensory/postural and speech/language functions. [Ed.]

Saliva in Health and Disease

Saliva in Health and Disease
Author: Asta Tvarijonaviciute
Publisher: Springer Nature
Total Pages: 326
Release: 2020-04-09
Genre: Medical
ISBN: 3030376818

Saliva as a unique sample for health assessment is gaining attention among researchers of different fields in the last 20 years; being reflected in an impressive increase in the number of papers published studying saliva from different biological aspects in human and veterinary species. Once deemed merely a digestive juice is now considered a biological fluid capable of communicating information about physiopathological processes occurring in organisms, since saliva has been shown to contain molecular and bacterial compounds that can change in response to local and systemic pathologies. Furthermore, the interest of saliva as a diagnostic, prognostic and monitoring biofluid is forced by its non-invasive nature being of easy and inexpensive sampling, involving only minimal discomfort and allowing the collection of multiple/repeated specimens at anytime, anywhere and without need for specialized staff. In this contributed volume, the authors bring together, summarize and reflect the generated knowledge about saliva as a source of biomarkers for health and welfare evaluation in humans and animal models. This volume also highlights the importance of confounding factors, such as sampling methods, flow, total protein content, contamination, or storage. This book will serve as a manual for graduates, practitioners and researchers by providing general ideas about the possibilities and utilities of saliva in clinical practice or investigation, and indicating the main cautions each should have in mind before saliva usage.

Oral Processing and Consumer Perception

Oral Processing and Consumer Perception
Author: Bettina Wolf
Publisher: Royal Society of Chemistry
Total Pages: 361
Release: 2022-02-02
Genre: Medical
ISBN: 1788017153

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.

The Neural Bases of Multisensory Processes

The Neural Bases of Multisensory Processes
Author: Micah M. Murray
Publisher: CRC Press
Total Pages: 800
Release: 2011-08-25
Genre: Science
ISBN: 1439812179

It has become accepted in the neuroscience community that perception and performance are quintessentially multisensory by nature. Using the full palette of modern brain imaging and neuroscience methods, The Neural Bases of Multisensory Processes details current understanding in the neural bases for these phenomena as studied across species, stages of development, and clinical statuses. Organized thematically into nine sub-sections, the book is a collection of contributions by leading scientists in the field. Chapters build generally from basic to applied, allowing readers to ascertain how fundamental science informs the clinical and applied sciences. Topics discussed include: Anatomy, essential for understanding the neural substrates of multisensory processing Neurophysiological bases and how multisensory stimuli can dramatically change the encoding processes for sensory information Combinatorial principles and modeling, focusing on efforts to gain a better mechanistic handle on multisensory operations and their network dynamics Development and plasticity Clinical manifestations and how perception and action are affected by altered sensory experience Attention and spatial representations The last sections of the book focus on naturalistic multisensory processes in three separate contexts: motion signals, multisensory contributions to the perception and generation of communication signals, and how the perception of flavor is generated. The text provides a solid introduction for newcomers and a strong overview of the current state of the field for experts.

Flavour

Flavour
Author: Elisabeth Guichard
Publisher: John Wiley & Sons
Total Pages: 422
Release: 2016-12-27
Genre: Technology & Engineering
ISBN: 1118929411

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.