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Text
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URL Address
<a href="http://doi.org/10.1146/annurev-food-030212-182637" target="_blank" rel="noreferrer noopener">http://doi.org/10.1146/annurev-food-030212-182637</a>
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Pages
237-266
Volume
4
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Title
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Food Oral Processing: Conversion Of Food Structure To Textural Perception
Publisher
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Annual Review of Food Science and Technology, Vol 4
Date
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2013
2013
Subject
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chewing behavior; Fracture; fracture properties; fundamental mechanical parameters; human; large-deformation properties; mastication; nasal aroma; physical properties; proteins/polysaccharide mixed gels; release; rheology; sensory perception; sensory texture; time-intensity; viscoelastic model foods
Creator
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Koc H; Vinyard C J; Essick G K; Foegeding E A
Description
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Food oral processing includes all muscle activities, jaw movements, and tongue movements that contribute to preparing food for swallowing. Simultaneously, during the transformation of food structure to a bolus, a cognitive representation of food texture is formed. These physiological signals detected during oral processing are highly complex and dynamic in nature because food structure changes continuously due to mechanical and biochemical breakdown coupled with the lubricating action of saliva. Multiple and different sensations are perceived at different stages of the process. Although much work has focused on factors that determine mechanical (e. g., rheological and fracture) and sensory properties of foods, far less attention has been paid to linking food transformations that occur during oral processing with sensory perception of texture. Understanding how food structure influences specific patterns of oral processing and how these patterns relate to specific textural properties and their cognitive representations facilitates the design of foods that are nutritious, healthy, and enjoyable.
Identifier
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<a href="http://doi.org/10.1146/annurev-food-030212-182637" target="_blank" rel="noreferrer noopener">10.1146/annurev-food-030212-182637</a>
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Book Chapter
2013
Annual Review of Food Science and Technology, Vol 4
Book Chapter
chewing behavior
Essick G K
Foegeding E A
Fracture
fracture properties
fundamental mechanical parameters
Human
Koc H
large-deformation properties
Mastication
nasal aroma
physical properties
proteins/polysaccharide mixed gels
release
Rheology
Sensory perception
sensory texture
time-intensity
Vinyard C J
viscoelastic model foods