rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Food oral processing
    sub title: fundamentals of eating and sensory perception
  name:
    name part: Chen, Jianshe
    name part: 1961-
  name:
    name part: Engelen, Lina.
  type of resource: text
  genre: Electronic books.
  origin info:
    place:
      place term: xx
    date issued: 2012
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (412 pages)
  abstract: 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.
  table of contents: 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 INTROD…
  note: edited by Jianshe Chen, Lina Engelen.
  note: Electronic resource.
  subject:
    topic: Drinking (Physiology)
  subject:
    topic: Food habits
  subject:
    topic: Ingestion
  subject:
    topic: Taste
  subject:
    topic: Chemical engineering
  subject:
    topic: Drinking (Physiology)
  subject:
    topic: Engineering
  subject:
    topic: Food habits
  subject:
    topic: Ingestion
  subject:
    topic: Taste
  subject:
    topic: MEDICAL / Nutrition
  classification: QP147 .F665 2012eb
  classification: 612.31
  related item:
    title info:
      title: Food Oral Processing : Fundamentals of Eating and Sensory Perception
    name:
      name part: Chen, Jianshe
    origin info:
      publisher: Chicester : John Wiley & Sons, c2012
  related item:
    title info:
      title: Wiley online library
  identifier: 1444360914 (electronic bk.)
  identifier: 1444360949 (electronic bk.)
  identifier: 9781444360912 (electronic bk.)
  identifier: 9781444360943 (electronic bk.)
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: EBLCP
    record creation date: 120130
    record change date: 20210728124740.0
    record identifier: in00002742152
    language of cataloging:
      language term: eng