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Food Oral Processing
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Book Synopsis Food Oral Processing by : Jianshe Chen
Download or read book Food Oral Processing written by Jianshe Chen and published by John Wiley & Sons. This book was released on 2012-04-16 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Oral Processing and Consumer Perception by : Bettina Wolf
Download or read book Oral Processing and Consumer Perception written by Bettina Wolf and published by Royal Society of Chemistry. This book was released on 2022-02-02 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated.
Download or read book Flavour written by Elisabeth Guichard and published by John Wiley & Sons. This book was released on 2016-12-27 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.
Book Synopsis Textural Characteristics of World Foods by : Katsuyoshi Nishinari
Download or read book Textural Characteristics of World Foods written by Katsuyoshi Nishinari and published by John Wiley & Sons. This book was released on 2020-03-09 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.
Book Synopsis Cyprinid Fishes by : Ian J. Winfield
Download or read book Cyprinid Fishes written by Ian J. Winfield and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: Among the fishes. a remarkably wide range ofbiological adaptations to diverse habitats has evolved. As weIl as living in the conventional habitats of lakes. ponds. rivers. rock pools and the open sea. fish have solved the problems of life in deserts. in the deep sea. in the cold Antarctic. and in warm waters of high alkalinity or of low oxygen. Along with these adaptations. we find the most impressive specializations of morphology. physiology and behaviour. For example we can marvel at the high-speed swimming of the marlins. sailfish and warm-blooded tunas. air breathing in catfish and lungfish. parental care in the mouth-brooding cichlids and viviparity in many sharks and toothcarps. Moreover. fish are of considerable importance of the survival of the human species in the form ofnutritious and delicious food ofnumerous kinds. Rational exploitation and management of our global stocks of fishes must rely upon a detailed and precise insight of their biology. The Chapman and Hall Fish and Fisheries Series aims to present timely volumes reviewing important aspects of fish biology. Most volumes will be of interest to research workers in biology. zoology. ecology and physiology. but an additional aim is for the books to be accessible to a wide spectrum of non specialist readers ranging from undergraduates and postgraduates to those with an interest in industrial and commercial aspects of fish and fisheries.
Book Synopsis Proceedings of the Iberian Meeting on Rheology (IBEREO 2019) by : Francisco José Galindo-Rosales
Download or read book Proceedings of the Iberian Meeting on Rheology (IBEREO 2019) written by Francisco José Galindo-Rosales and published by Springer Nature. This book was released on 2019-08-20 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents the proceedings of IBEREO 2019. This conference addresses the most recent trends in rheology with a special emphasis on both basic science and industrial applications. Papers presented cover different perspectives, like experimental, theoretical and numerical. Topics include Microfluidics and microrheology, Food, Cosmetics and Pharmaceutical Products; Suspensions and Colloids; Rheometry and Experimental Methods; and Polymers and Biopolymers.
Book Synopsis Food Acquisition and Processing in Primates by : David J. Chivers
Download or read book Food Acquisition and Processing in Primates written by David J. Chivers and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 575 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book results from a two-day symposium and three-day workshop held in Cambridge between March 22nd and March 26th 1982 and sponsored by the Primate Society of Great Britain and the Anatomical Society of Great Britain and Ireland. More than 100 primatologists attended the symposium and some 35 were invited to participate in the workshop. Speakers from Prance, Germany, the Netherlands, South Africa and the U. S. A. , as weIl as the U. K. , were invited to contribute. In recent years feeling had strengthened that primatologists in Europe did not gather together sufficiently often. Distinctive tradit ions in primatology have developed in Germany, France, the Netherlands, Italy and the U. K. in particular, and it was feIt that attempts to blend them could only benefit primatology. Furthermore, studies of primate ecology, behaviour, anatomy, physiology and evolution have reached the points where further advances depend on inter-disciplinary collaboration. It was resolved to arrange a regular series of round table discussions on primate biology in Europe at the biennial meeting of the German Society for Anthropology and Human Genetics in Heidel berg in September 1979, where Holger Preuschoft organised sessions on primate ecology and anatomy. In June 1980 Michel Sakka convened a most effective working group in Paris to discuss cranial morphology and evolution. In 1982 it was the turn of the U. K.
Book Synopsis Food Texture: Measurement and Perception by : Andrew J. Rosenthal
Download or read book Food Texture: Measurement and Perception written by Andrew J. Rosenthal and published by Boom Koninklijke Uitgevers. This book was released on 1999-02-28 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between those methods. The book has been divided into two sections. The first deals with perception of food texture and techniques for its measurement. The second focuses on individual groups of food commodities. The first section is interlaced with appropriate food-related examples to reinforce the applied nature of the subject.
Download or read book Food Chaining written by Cheri Fraker and published by Da Capo Lifelong Books. This book was released on 2009-03-05 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: The complete guide for parents of picky eaters -- how to end mealtime meltdowns and get your children the nutrition they need Does your child regularly refuse foods or throw a fit at mealtimes? Are you concerned she isn't getting enough nutrition, or that that your child's pickiness might be caused by a hidden medical issue? For every frustrated parent, the food chaining method offers a medically-proven, kid-tested solution. Developed by a team of internationally known medical experts, Food Chaining helps you identify the reasons behind your child's picky eating habits -- be it medical, sensory, or because of allergies. Then, with a simple, 6-step method centered around taste, temperature, and texture, target foods are selected that are similar to the ones your child likes, gradually expanding to all food groups. Does your kid like French fries but won't touch veggies? Try hash browns, and slowly expand to sweet potato fries and zucchini sticks -- and then work your way to steamed vegetables. With helpful information about common food allergies, lists of sample food chains, advice for special needs children, as well as a pre-chaining program to prevent food aversions before they develop, Food Chaining is your guide to raising lifelong health eaters.
Book Synopsis Saliva in Health and Disease by : Asta Tvarijonaviciute
Download or read book Saliva in Health and Disease written by Asta Tvarijonaviciute and published by Springer Nature. This book was released on 2020-04-09 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Saliva as a unique sample for health assessment is gaining attention among researchers of different fields in the last 20 years; being reflected in an impressive increase in the number of papers published studying saliva from different biological aspects in human and veterinary species. Once deemed merely a digestive juice is now considered a biological fluid capable of communicating information about physiopathological processes occurring in organisms, since saliva has been shown to contain molecular and bacterial compounds that can change in response to local and systemic pathologies. Furthermore, the interest of saliva as a diagnostic, prognostic and monitoring biofluid is forced by its non-invasive nature being of easy and inexpensive sampling, involving only minimal discomfort and allowing the collection of multiple/repeated specimens at anytime, anywhere and without need for specialized staff. In this contributed volume, the authors bring together, summarize and reflect the generated knowledge about saliva as a source of biomarkers for health and welfare evaluation in humans and animal models. This volume also highlights the importance of confounding factors, such as sampling methods, flow, total protein content, contamination, or storage. This book will serve as a manual for graduates, practitioners and researchers by providing general ideas about the possibilities and utilities of saliva in clinical practice or investigation, and indicating the main cautions each should have in mind before saliva usage.
Book Synopsis Innovative Food Processing Technologies by :
Download or read book Innovative Food Processing Technologies written by and published by Elsevier. This book was released on 2020-08-18 with total page 2482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.
Book Synopsis The Highly Sensitive Child by : Elaine N. Aron, Ph.D.
Download or read book The Highly Sensitive Child written by Elaine N. Aron, Ph.D. and published by Harmony. This book was released on 2002-10-08 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: A groundbreaking parenting guidebook addressing the trait of “high sensitivity” in children, from the psychologist and bestselling author of The Highly Sensitive Person whose books have sold more than 1 million copies With the publication of The Highly Sensitive Person, pioneering psychotherapist Dr. Elaine Aron became the first person to identify the inborn trait of “high sensitivity” and to show how it affects the lives of those who possess it. In The Highly Sensitive Child, Dr. Aron shifts her focus to the 15 to 20 percent of children who are born highly sensitive—deeply reflective, sensitive to the subtle, and easily overwhelmed. These qualities can make for smart, conscientious, creative children, but also may result in shyness, fussiness, or acting out. As Dr. Aron shows in The Highly Sensitive Child, if your child seems overly inhibited, particular, or you worry that they may have a neurodevelopmental disorder, such as ADHD or autism, they may simply be highly sensitive. And raised with proper understanding and care, highly sensitive children can grow up to be happy, healthy, well-adjusted adults. Rooted in Dr. Aron’s years of experience working with highly sensitive children and their families, as well as in her original research on child temperament, The Highly Sensitive Child explores the challenges of raising an HSC; the four keys to successfully parenting an HSC; how to help HSCs thrive in a not-so-sensitive world; and how to make school and friendships enjoyable. With chapters addressing the needs of specific age groups, from newborns to teens, The Highly Sensitive Child is the ultimate resource for parents, teachers, and the sensitive children in their lives.
Book Synopsis Calorimetry in Food Processing by : Gönül Kaletunç
Download or read book Calorimetry in Food Processing written by Gönül Kaletunç and published by John Wiley & Sons. This book was released on 2009-10-27 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.
Book Synopsis Food Structures, Digestion and Health by : Mike Boland
Download or read book Food Structures, Digestion and Health written by Mike Boland and published by Academic Press. This book was released on 2014-03-24 with total page 539 pages. Available in PDF, EPUB and Kindle. Book excerpt: This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields. - Describes the science underpinning typical food structures providing guidance on food structure in different conditions - Includes novel approaches to the design of healthy foods using real-world examples of applied research and design written by top leaders in the area - Describes and validates model systems for understanding digestion and predicting digestion kinetics
Book Synopsis Formulation Engineering of Foods by : Jennifer E. Norton
Download or read book Formulation Engineering of Foods written by Jennifer E. Norton and published by John Wiley & Sons. This book was released on 2013-06-10 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.
Book Synopsis Pediatric Swallowing and Feeding by : Joan C. Arvedson
Download or read book Pediatric Swallowing and Feeding written by Joan C. Arvedson and published by Plural Publishing. This book was released on 2019-07-26 with total page 619 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pediatric Swallowing and Feeding: Assessment and Management, Third Edition provides information to practitioners interested in and involved with children who demonstrate swallowing and feeding disorders. Since the 2002 publication of the second edition, there has been an exponential increase in the number of medically fragile and complex children with swallowing/feeding disorders. A corresponding proliferation in the related basic and clinical research has resulted in the increased appreciation of the complicated inter-relationships between structures and systems that contribute to swallowing/feeding development, function, and disorders. Case studies throughout the book provide examples for decision making and highlight salient points. New to the Third Edition: * Maureen A. Lefton-Greif, PhD, CCC-SLP, BCS-S, is welcomed as co-editor. She brings extensive research expertise and clinical practice in pediatric dysphagia and feeding. * All chapters contain significant updated evidence-based research and clinical information. * New chapters focus on the genetic testing and conditions associated with swallowing and feeding disorders, and the pulmonary manifestations and management of aspiration. * World Health Organization (WHO) description of an International Classification of Functioning, Disability, and Health (ICF) sets the stage for an in-depth discussion of clinical feeding evaluation procedures, interpretation, and management decision making. Pediatric Swallowing and Feeding continues to be the leading text on pediatric dysphagia that provides practical information for clinicians seeing children with swallowing and feeding disorders. The overall importance of an appropriate fund of knowledge and shared experience employing team approaches is emphasized throughout this third edition as in the earlier editions of this book. From the Foreword: "The Editors have recognized the advances and changes in the understanding in the information now available for the care of pediatric swallowing and feeding challenges. They have recruited an outstanding group of contributors for this newest edition. There are numerous critically important updates and additions in the third edition. They have included World Health Organizations International Classification of Functioning, Disability and Health is the functional basis in all areas of the book. This text has its importance as there has been an increased number of children with complex medical and healthcare conditions which are risk for feeding and swallowing disorders. This edition stresses the need for team approaches and also documents the use of “virtual” teams ...Pediatric Swallowing and Feeding: Assessment and Management, Third Edition is the fundamental holistic source for all healthcare providers providing the care for swallowing and feeding in children. This book will be utilized by all caring for children with feeding and swallowing problems throughout the world. The previous editions have been and now this updated third edition continues to be the standard source for the information concerning diagnosis and care of these children." —Robert J. Ruben, MD, FAAP, FACS Distinguished University Professor Departments of Otorhinolaryngology – Head and Neck Surgery and Pediatrics Albert Einstein College of Medicine Montefiore Medical Center Bronx, New York
Book Synopsis Designing Foods by : National Research Council
Download or read book Designing Foods written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
