The Contribution of Food Oral Processing

When food is ingested, it remains in the mouth for a short period of time. Although this period is brief compared to the total food nutrient digestion and absorption time, it is crucially important, as it is the first step in digestion. It is also very important that, while the food is in the mouth,...

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その他の著者:	Fiszman, Susana (編集者), Tarrega, Amparo (編集者)
フォーマット:	図書の章
出版事項:	Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
主題:	Research & information: general Biology, life sciences Food & society lipoprotein matrix chewing simulator aroma compound in vitro oral parameters flavor release particle size in vitro oral fragmentation oral phase of starch hydrolysis texture compression test artificial tongue fracture soft machine gellan gum gels care food temporal dominance of sensations (TDS) temporal check-all-that-apply (TCATA) pureed foods carrots starch xanthan oral processing dynamic perception International Dysphagia Diet Standardization Initiative (IDDSI) wine texture body viscosity density trained and expert panel TCATA malnutrition sensorimotor readiness complementary porridge infant mastication swallowing temporal dynamic measurements in-mouth sensory perception
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The Contribution of Food Oral Processing

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