4.1 звезд, основано на 30
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
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
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
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.
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