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Informationen zum Autor Dr Jianshe Chen is Senior Lecturer in the School of Food Science and Nutrition, University of Leeds, UK. Dr Lina Engelen is Research Fellow in the Faculty of Health Sciences, University of Sydney, Australia. Klappentext 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. Zusammenfassung 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. Inhaltsverzeichnis Here is the revised text with only person names wrapped in asterisks: Preface xiv Contributors xvii Part One Oral Anatomy and Physiology 1 1 Oral Cavity 3 Luciano José Pereira 1.1 Introduction 3 1.2 The oral cavity 3 1.3 Salivary glands and saliva secretion 6 1.4 Orofacial muscles 7 1.5 The tongue 9 1.6 Concluding remarks 12 Acknowledgements 12 References 13 2 Oral Receptors 15 LinaEngelen 2.1 Introduction to oral receptors 15 2.1.1 Babies sense the world around them through the mouth 15 2.1.2 Receptors 15 2.1.3 Innervation and transduction 16 2.2 Taste 17 2.2.1 Taste receptors 18 2.2.2 Taste molecules and modalities 20 2.2.2.1 What substances give rise to the different sensations? 20 2.3 Mechanoreception 22 2.3.1 Tactile stimulation 22 2.3.2 Function during eating 23 2.3.3 Mechanoreceptors in the mouth 24 2.3.3.1 SA1 - form and texture 25 2.3.3.2 Fa 1 25 2.3.3.3 SA2 - shape and position of tongue 25 2.3.4 Proprioceptors 26 2.3.4.1 Proprioception 26 2.3.4.2 Muscle spindles 27 2.3.4.3 Golgi tendon organ 27 2.3.4.4 Mechanoreceptors as proprioceptors 28 2.3.5 Periodontal receptors 28 2.3.5.1 Function of periodontal receptors 28 2.3.6 Signal transduction and central processing 29 2.4 Nociception 30 2.4.1 Nociceptors 30 2.4.2 Nociception in food 31 2.4.3 Nociceptive transduction 32 2.5 Thermal perception 33 2.5.1 Thermal sensation 33 2.5.2 Thermoreceptors 34 2.5.3 Thermal transduction 34 2.5.4 Temperature and food 35 2.5.5 The thermoreception and nociception relation 36 2.6 Olfaction 36 2.6.1 Olfaction and food 36 2.6.2 Olfactory receptors and transduction 37 2.7 Concluding remarks 38 References 38 3 Role of Saliva in the Oral Processing of Food 45 Guy Carpenter 3.1 Introduction 45 3.2 Control of salivary secretion 46 3.3 Functionalities of saliva 50 3.3.1 Salivary interactions with the oral mucosa 51 3.3.2 Perception of taste 52 3.3.3 Protection of the oral environment 53 3.4 Saliva in bolus formation, swallow...
