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fundamentals of eating and sensory perception
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.
Food Oral Processing: Fundamentals of Eating and Sensory Perception; Contents; Preface; Part One: Oral Anatomy and Physiology; 1: Oral Cavity; 1.1 INTRODUCTION; 1.2 THE ORAL CAVITY; 1.3 SALIVARY GLANDS AND SALIVA SECRETION; 1.4 OROFACIAL MUSCLES; 1.5 THE TONGUE; 1.6 CONCLUDING REMARKS; ACKNOWLEDGEMENTS; REFERENCES; 2: Oral Receptors; 2.1 INTRODUCTION TO ORAL RECEPTORS; 2.1.1 Babies sense the world around them through the mouth; 2.1.2 Receptors; 2.1.3 Innervation and transduction; 2.2 TASTE; 2.2.1 Taste receptors; 2.2.2 Taste molecules and modalities; 2.2.2.1 What substances give rise to the different sensations?2.3 MECHANORECEPTION; 2.3.1 Tactile stimulation; 2.3.2 Function during eating; 2.3.3 Mechanoreceptors in the mouth; 2.3.3.1 SA1 -- form and texture; 2.3.3.2 FA1; 2.3.3.3 SA2 -- shape and position of tongue; 2.3.4 Proprioceptors; 2.3.4.1 Proprioception; 2.3.4.2 Muscle spindles; 2.3.4.3 Golgi tendon organ; 2.3.4.4 Mechanoreceptors as proprioceptors; 2.3.5 Periodontal receptors; 2.3.5.1 Function of periodontal receptors; 2.3.6 Signal transduction and central processing; 2.4 NOCICEPTION; 2.4.1 Nociceptors; 2.4.2 Nociception in food; 2.4.3 Nociceptive transduction2.5 THERMAL PERCEPTION; 2.5.1 Thermal sensation; 2.5.2 Thermoreceptors; 2.5.3 Thermal transduction; 2.5.4 Temperature and food; 2.5.5 The thermoreception and nociception relation; 2.6 OLFACTION; 2.6.1 Olfaction and food; 2.6.2 Olfactory receptors and transduction; 2.7 CONCLUDING REMARKS; REFERENCES; 3: Role of Saliva in the Oral Processing of Food; 3.1 INTRODUCTION; 3.2 CONTROL OF SALIVARY SECRETION; 3.3 FUNCTIONALITIES OF SALIVA; 3.3.1 Salivary interactions with the oral mucosa; 3.3.2 Perception of taste; 3.3.3 Protection of the oral environment; 3.4: SALIVA IN BOLUS FORMATION, SWALLOWING AND ORAL CLEARANCE3.4.1 Bolus formation and swallowing; 3.4.2 Post-mastication oral clearance; 3.5 CONCLUDING REMARKS; ACKNOWLEDGEMENTS; REFERENCES; Part Two: Food Oral Management; 4: Oral Management of Food; 4.1 INTRODUCTION; 4.2 FACTORS INFLUENCING ORAL FUNCTION; 4.2.1 Dental factors; 4.2.2 Jaw muscle activity (EMG) and bite force; 4.2.3 Masticatory performance; 4.2.4 Swallowing of food; 4.2.5 Saliva; 4.3 INFLUENCE OF FOOD CHARACTERISTICS ON CHEWING; 4.3.1 Influence of food type on muscle activity, chewing force and jaw movement; 4.3.2 Crispy food; 4.3.3 Influence of food type and volume on swallowing4.3.4 Muscle activity and jaw movement in various phases of chewing; 4.4 NEUROMUSCULAR CONTROL OF CHEWING AND SWALLOWING; 4.4.1 Cortical masticatory area; 4.4.2 Central pattern generator; 4.4.3 Peripheral feedback; 4.4.4 Simulated chewing experiments; 4.4.5 Neuromuscular control of chewing crispy food; 4.5 CONCLUDING REMARKS; REFERENCES; 5: Breaking and Mastication of Solid Foods; 5.1 INTRODUCTION; 5.2 MECHANICAL PROPERTIES AND FOOD TEXTURE; 5.3 CHARACTERISATION OF MECHANICAL PROPERTIES; 5.4 ORAL SELECTION OF FOOD PARTICLES; 5.4.1 The role of the tongue.
Food Oral Processing : Fundamentals of Eating and Sensory Perception