{"product_id":"food-oral-processing-isbn-9781444330120","title":"Food Oral Processing","description":"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.  \u003cp\u003e\u003ci\u003eFood Oral Processing\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eHere is the revised text with only person names wrapped in asterisks:\u003c\/p\u003e \u003cp\u003ePreface xiv \u003c\/p\u003e \u003cp\u003eContributors xvii \u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart One Oral Anatomy and Physiology 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Oral Cavity 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eLuciano José Pereira\u003c\/p\u003e \u003cp\u003e1.1 Introduction 3 \u003c\/p\u003e \u003cp\u003e1.2 The oral cavity 3 \u003c\/p\u003e \u003cp\u003e1.3 Salivary glands and saliva secretion 6 \u003c\/p\u003e \u003cp\u003e1.4 Orofacial muscles 7 \u003c\/p\u003e \u003cp\u003e1.5 The tongue 9 \u003c\/p\u003e \u003cp\u003e1.6 Concluding remarks 12 \u003c\/p\u003e \u003cp\u003eAcknowledgements 12 \u003c\/p\u003e \u003cp\u003eReferences 13 \u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Oral Receptors 15\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eLinaEngelen\u003c\/p\u003e \u003cp\u003e2.1 Introduction to oral receptors 15 \u003c\/p\u003e \u003cp\u003e2.1.1 Babies sense the world around them through the mouth 15 \u003c\/p\u003e \u003cp\u003e2.1.2 Receptors 15 \u003c\/p\u003e \u003cp\u003e2.1.3 Innervation and transduction 16 \u003c\/p\u003e \u003cp\u003e2.2 Taste 17 \u003c\/p\u003e \u003cp\u003e2.2.1 Taste receptors 18 \u003c\/p\u003e \u003cp\u003e2.2.2 Taste molecules and modalities 20 \u003c\/p\u003e \u003cp\u003e2.2.2.1 What substances give rise to the different sensations? 20 \u003c\/p\u003e \u003cp\u003e2.3 Mechanoreception 22 \u003c\/p\u003e \u003cp\u003e2.3.1 Tactile stimulation 22 \u003c\/p\u003e \u003cp\u003e2.3.2 Function during eating 23 \u003c\/p\u003e \u003cp\u003e2.3.3 Mechanoreceptors in the mouth 24 \u003c\/p\u003e \u003cp\u003e2.3.3.1 SA1 – form and texture 25 \u003c\/p\u003e \u003cp\u003e2.3.3.2 Fa 1 25 \u003c\/p\u003e \u003cp\u003e2.3.3.3 SA2 – shape and position of tongue 25 \u003c\/p\u003e \u003cp\u003e2.3.4 Proprioceptors 26 \u003c\/p\u003e \u003cp\u003e2.3.4.1 Proprioception 26 \u003c\/p\u003e \u003cp\u003e2.3.4.2 Muscle spindles 27 \u003c\/p\u003e \u003cp\u003e2.3.4.3 Golgi tendon organ 27 \u003c\/p\u003e \u003cp\u003e2.3.4.4 Mechanoreceptors as proprioceptors 28 \u003c\/p\u003e \u003cp\u003e2.3.5 Periodontal receptors 28 \u003c\/p\u003e \u003cp\u003e2.3.5.1 Function of periodontal receptors 28 \u003c\/p\u003e \u003cp\u003e2.3.6 Signal transduction and central processing 29 \u003c\/p\u003e \u003cp\u003e2.4 Nociception 30 \u003c\/p\u003e \u003cp\u003e2.4.1 Nociceptors 30 \u003c\/p\u003e \u003cp\u003e2.4.2 Nociception in food 31 \u003c\/p\u003e \u003cp\u003e2.4.3 Nociceptive transduction 32 \u003c\/p\u003e \u003cp\u003e2.5 Thermal perception 33 \u003c\/p\u003e \u003cp\u003e2.5.1 Thermal sensation 33 \u003c\/p\u003e \u003cp\u003e2.5.2 Thermoreceptors 34 \u003c\/p\u003e \u003cp\u003e2.5.3 Thermal transduction 34 \u003c\/p\u003e \u003cp\u003e2.5.4 Temperature and food 35 \u003c\/p\u003e \u003cp\u003e2.5.5 The thermoreception and nociception relation 36 \u003c\/p\u003e \u003cp\u003e2.6 Olfaction 36 \u003c\/p\u003e \u003cp\u003e2.6.1 Olfaction and food 36 \u003c\/p\u003e \u003cp\u003e2.6.2 Olfactory receptors and transduction 37 \u003c\/p\u003e \u003cp\u003e2.7 Concluding remarks 38 \u003c\/p\u003e \u003cp\u003eReferences 38 \u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Role of Saliva in the Oral Processing of Food 45\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGuy Carpenter\u003c\/p\u003e \u003cp\u003e3.1 Introduction 45 \u003c\/p\u003e \u003cp\u003e3.2 Control of salivary secretion 46 \u003c\/p\u003e \u003cp\u003e3.3 Functionalities of saliva 50 \u003c\/p\u003e \u003cp\u003e3.3.1 Salivary interactions with the oral mucosa 51 \u003c\/p\u003e \u003cp\u003e3.3.2 Perception of taste 52 \u003c\/p\u003e \u003cp\u003e3.3.3 Protection of the oral environment 53 \u003c\/p\u003e \u003cp\u003e3.4 Saliva in bolus formation, swallowing and oral clearance 54 \u003c\/p\u003e \u003cp\u003e3.4.1 Bolus formation and swallowing 54 \u003c\/p\u003e \u003cp\u003e3.4.2 Post-mastication oral clearance 54 \u003c\/p\u003e \u003cp\u003e3.5 Concluding remarks 56 \u003c\/p\u003e \u003cp\u003eAcknowledgements 56 \u003c\/p\u003e \u003cp\u003eReferences 57 \u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Two FOOD ORAL MANAGEMENT 61\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Oral Management of Food 63\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAndriesvan derBilt\u003c\/p\u003e \u003cp\u003e4.1 Introduction 63 \u003c\/p\u003e \u003cp\u003e4.2 Factors influencing oral function 63 \u003c\/p\u003e \u003cp\u003e4.2.1 Dental factors 66 \u003c\/p\u003e \u003cp\u003e4.2.2 Jaw muscle activity (EMG) and bite force 67 \u003c\/p\u003e \u003cp\u003e4.2.3 Masticatory performance 68 \u003c\/p\u003e \u003cp\u003e4.2.4 Swallowing of food 69 \u003c\/p\u003e \u003cp\u003e4.2.5 Saliva 70 \u003c\/p\u003e \u003cp\u003e4.3 Influence of food characteristics on chewing 72 \u003c\/p\u003e \u003cp\u003e4.3.1 Influence of food type on muscle activity, chewing force and jaw movement 74 \u003c\/p\u003e \u003cp\u003e4.3.2 Crispy food 75 \u003c\/p\u003e \u003cp\u003e4.3.3 Influence of food type and volume on swallowing 75 \u003c\/p\u003e \u003cp\u003e4.3.4 Muscle activity and jaw movement in various phases of chewing 78 \u003c\/p\u003e \u003cp\u003e4.4 Neuromuscular control of chewing and swallowing 79 \u003c\/p\u003e \u003cp\u003e4.4.1 Cortical masticatory area 80 \u003c\/p\u003e \u003cp\u003e4.4.2 Central pattern generator 80 \u003c\/p\u003e \u003cp\u003e4.4.3 Peripheral feedback 80 \u003c\/p\u003e \u003cp\u003e4.4.4 Simulated chewing experiments 81 \u003c\/p\u003e \u003cp\u003e4.4.5 Neuromuscular control of chewing crispy food 83 \u003c\/p\u003e \u003cp\u003e4.5 Concluding remarks 84 \u003c\/p\u003e \u003cp\u003eReferences 85 \u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Breaking and Mastication of Solid Foods 95\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCarolyn F. Ross\u003ci\u003eand \u003c\/i\u003eClifford L.Hoye\u003ci\u003e Jr.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 95 \u003c\/p\u003e \u003cp\u003e5.2 Mechanical properties and food texture 96 \u003c\/p\u003e \u003cp\u003e5.3 Characterisation of mechanical properties 96 \u003c\/p\u003e \u003cp\u003e5.4 Oral selection of food particles 99 \u003c\/p\u003e \u003cp\u003e5.4.1 The role of the tongue 99 \u003c\/p\u003e \u003cp\u003e5.4.2 Selection function 100 \u003c\/p\u003e \u003cp\u003e5.5 Breakage function 101 \u003c\/p\u003e \u003cp\u003e5.5.1 Definition of breakage function 101 \u003c\/p\u003e \u003cp\u003e5.5.2 Crack initiation and propagation 103 \u003c\/p\u003e \u003cp\u003e5.5.3 Correlations between breakage function and food mechanical properties 105 \u003c\/p\u003e \u003cp\u003e5.5.4 Limitations of breakage function 107 \u003c\/p\u003e \u003cp\u003e5.6 Concluding remarks 107 \u003c\/p\u003e \u003cp\u003eReferences 108 \u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Oral Behaviour of Food Emulsions 111\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAnwesha Sarkar\u003ci\u003e and \u003c\/i\u003eHarjinderSingh\u003c\/p\u003e \u003cp\u003e6.1 Introduction 111 \u003c\/p\u003e \u003cp\u003e6.2 Food emulsions in general 112 \u003c\/p\u003e \u003cp\u003e6.3 Interfacial layers 113 \u003c\/p\u003e \u003cp\u003e6.4 Emulsion stability 117 \u003c\/p\u003e \u003cp\u003e6.4.1 Depletion flocculation 118 \u003c\/p\u003e \u003cp\u003e6.4.2 Bridging flocculation 119 \u003c\/p\u003e \u003cp\u003e6.4.3 Coalescence 120 \u003c\/p\u003e \u003cp\u003e6.5 Behaviour of emulsions under oral conditions 121 \u003c\/p\u003e \u003cp\u003e6.5.1 Saliva-induced destabilisation 122 \u003c\/p\u003e \u003cp\u003e6.5.1.1 Neutral or negatively charged emulsion−saliva interactions 124 \u003c\/p\u003e \u003cp\u003e6.5.1.2 Positively charged emulsion−saliva interactions 125 \u003c\/p\u003e \u003cp\u003e6.5.2 Shear-induced destabilisation 127 \u003c\/p\u003e \u003cp\u003e6.5.3 Relating oral destabilisation to sensory perception 129 \u003c\/p\u003e \u003cp\u003e6.5.3.1 Droplet flocculation 129 \u003c\/p\u003e \u003cp\u003e6.5.3.2 Droplet coalescence 130 \u003c\/p\u003e \u003cp\u003e6.6 Concluding remarks 131 \u003c\/p\u003e \u003cp\u003eReferences 132 \u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Bolus Formation and Swallowing 139\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eJiansheChen\u003c\/p\u003e \u003cp\u003e7.1 Introduction 139 \u003c\/p\u003e \u003cp\u003e7.2 Mechanisms of swallowing 139 \u003c\/p\u003e \u003cp\u003e7.2.1 Stages of swallowing 139 \u003c\/p\u003e \u003cp\u003e7.2.1.1 The oral phase 140 \u003c\/p\u003e \u003cp\u003e7.2.1.2 The pharyngeal phase 141 \u003c\/p\u003e \u003cp\u003e7.2.1.3 The oesophageal phase 142 \u003c\/p\u003e \u003cp\u003e7.2.2 Oral pressure and bolus swallowing 143 \u003c\/p\u003e \u003cp\u003e7.2.2.1 Bolus location before swallowing 143 \u003c\/p\u003e \u003cp\u003e7.2.2.2 The oral pressure 144 \u003c\/p\u003e \u003cp\u003e7.2.2.3 Measurements of oral pressure 146 \u003c\/p\u003e \u003cp\u003e7.3 The formation of a food bolus and the triggering criteria of bolus swallowing 147 \u003c\/p\u003e \u003cp\u003e7.3.1 Dynamics of bolus formation 147 \u003c\/p\u003e \u003cp\u003e7.3.2 Critical criteria in triggering a swallow 149 \u003c\/p\u003e \u003cp\u003e7.3.3 Influences of food properties on bolus formation 152 \u003c\/p\u003e \u003cp\u003e7.4 Concluding remarks 154 \u003c\/p\u003e \u003cp\u003eReferences 155 \u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Three Food Oral Processing and Sensory Perception 157\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Oral Processing and Texture Perception 159\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eLinaEngelen\u003ci\u003e and \u003c\/i\u003eRené A. deWijk\u003c\/p\u003e \u003cp\u003e8.1 Introduction 159 \u003c\/p\u003e \u003cp\u003e8.1.1 What is texture? 159 \u003c\/p\u003e \u003cp\u003e8.1.2 Why is texture important for the perception of foods? 160 \u003c\/p\u003e \u003cp\u003e8.2 Where is texture sensed in the mouth? 161 \u003c\/p\u003e \u003cp\u003e8.2.1 The special case of the texture of fat 161 \u003c\/p\u003e \u003cp\u003e8.3 Texture versus food structure 162 \u003c\/p\u003e \u003cp\u003e8.3.1 Liquids 162 \u003c\/p\u003e \u003cp\u003e8.3.2 Semi-solids 162 \u003c\/p\u003e \u003cp\u003e8.3.3 Solids 163 \u003c\/p\u003e \u003cp\u003e8.3.3.1 Crispy and crunchy food 163 \u003c\/p\u003e \u003cp\u003e8.4 The measurement of oral processes 164 \u003c\/p\u003e \u003cp\u003e8.5 Texture versus oral processing 165 \u003c\/p\u003e \u003cp\u003e8.6 Texture attributes are systematically related 167 \u003c\/p\u003e \u003cp\u003e8.7 The role of saliva in texture perception 168 \u003c\/p\u003e \u003cp\u003e8.7.1 Saliva flow rate and texture perception 169 \u003c\/p\u003e \u003cp\u003e8.7.2 Saliva composition and texture perception 170 \u003c\/p\u003e \u003cp\u003e8.7.3 Salivary enzymes and texture perception 171 \u003c\/p\u003e \u003cp\u003e8.8 Oral temperature and texture perception 171 \u003c\/p\u003e \u003cp\u003e8.9 Concluding remarks 172 \u003c\/p\u003e \u003cp\u003eReferences 173 \u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Oral Processing and Flavour Sensing Mechanisms 177\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSarah Adams\u003ci\u003e and \u003c\/i\u003eAndrew J. Taylor\u003c\/p\u003e \u003cp\u003e9.1 Introduction 177 \u003c\/p\u003e \u003cp\u003e9.2 Mechanisms for sensing and measuring taste 178 \u003c\/p\u003e \u003cp\u003e9.2.1 Taste thresholds 179 \u003c\/p\u003e \u003cp\u003e9.2.2 Food structure, oral breakdown and tastant release 180 \u003c\/p\u003e \u003cp\u003e9.3 Mechanisms for sensing and measuring aroma 181 \u003c\/p\u003e \u003cp\u003e9.4 Mechanisms for sensing and measuring texture 184 \u003c\/p\u003e \u003cp\u003e9.5 Multi-sensory interactions 187 \u003c\/p\u003e \u003cp\u003e9.6 Measuring food breakdown and deposition in vivo 189 \u003c\/p\u003e \u003cp\u003e9.6.1 Imaging food in vivo 190 \u003c\/p\u003e \u003cp\u003e9.6.2 Spectroscopy of food components in vivo 192 \u003c\/p\u003e \u003cp\u003e9.6.3 Following mastication in vivo 193 \u003c\/p\u003e \u003cp\u003e9.7 Biochemical flavour changes during oral processing 193 \u003c\/p\u003e \u003cp\u003e9.8 Applications of knowledge to real food products 195 \u003c\/p\u003e \u003cp\u003e9.9 Concluding remarks 195 \u003c\/p\u003e \u003cp\u003eAcknowledgements 196 \u003c\/p\u003e \u003cp\u003eReferences 196 \u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Multi-sensory Integration and the Psychophysics of Flavour Perception 203\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCharles Spence\u003c\/p\u003e \u003cp\u003e10.1 Introduction 203 \u003c\/p\u003e \u003cp\u003e10.2 Taste\/Gustation 205 \u003c\/p\u003e \u003cp\u003e10.3 Olfactory–gustatory interactions in multi-sensory flavour perception 206 \u003c\/p\u003e \u003cp\u003e10.4 Oral–somatosensory contributions to multi-sensory flavour perception 208 \u003c\/p\u003e \u003cp\u003e10.5 Auditory contributions to multi-sensory flavour perception 210 \u003c\/p\u003e \u003cp\u003e10.6 ‘Visual flavour’: visual contributions to multi-sensory flavour perception 211 \u003c\/p\u003e \u003cp\u003e10.7 The cognitive neuroscience of multi-sensory flavour perception 215 \u003c\/p\u003e \u003cp\u003e10.8 Concluding remarks 216 \u003c\/p\u003e \u003cp\u003eReferences 219 \u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Four Principles and Practices of Instrumental Characterisation for Eating and Sensory Perception Studies 225\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 ‘Oral’ Rheology 227\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eJason R. Stokes\u003c\/p\u003e \u003cp\u003e11.1 Introduction to food rheology and oral processing 227 \u003c\/p\u003e \u003cp\u003e11.2 Liquid food rheology and structure 229 \u003c\/p\u003e \u003cp\u003e11.2.1 Dispersions of particles and polymers 229 \u003c\/p\u003e \u003cp\u003e11.2.2 Shear thinning 231 \u003c\/p\u003e \u003cp\u003e11.2.3 Viscoelasticity 234 \u003c\/p\u003e \u003cp\u003e11.2.3.1 Linear viscoelasticity 235 \u003c\/p\u003e \u003cp\u003e11.2.3.2 Non-linear viscoelasticity: normal stresses 236 \u003c\/p\u003e \u003cp\u003e11.2.3.3 Extensional viscosity 237 \u003c\/p\u003e \u003cp\u003e11.2.4 Instrumentation for liquid foods 237 \u003c\/p\u003e \u003cp\u003e11.2.4.1 Cone-and-plate 237 \u003c\/p\u003e \u003cp\u003e11.2.4.2 Parallel plate 238 \u003c\/p\u003e \u003cp\u003e11.2.4.3 Concentric cylinder 238 \u003c\/p\u003e \u003cp\u003e11.2.4.4 Extensional viscosity 238 \u003c\/p\u003e \u003cp\u003e11.3 Soft food rheology and microstructure 239 \u003c\/p\u003e \u003cp\u003e11.3.1 Microstructure: gels and glasses 239 \u003c\/p\u003e \u003cp\u003e11.3.2 Rheology 241 \u003c\/p\u003e \u003cp\u003e11.3.3 Mechanical properties and fracturing behaviour 244 \u003c\/p\u003e \u003cp\u003e11.4 Solid food breakdown and rheology 245 \u003c\/p\u003e \u003cp\u003e11.5 Saliva and rheology 246 \u003c\/p\u003e \u003cp\u003e11.5.1 Saliva 246 \u003c\/p\u003e \u003cp\u003e11.5.2 Real or artificial saliva to study food–saliva interactions? 247 \u003c\/p\u003e \u003cp\u003e11.5.3 Saliva rheology 248 \u003c\/p\u003e \u003cp\u003e11.6 Sensory perception and the fluid dynamics between tongue and palate 249 \u003c\/p\u003e \u003cp\u003e11.6.1 Shear flow 250 \u003c\/p\u003e \u003cp\u003e11.6.2 Shear flow and sensory thickness: what is the shear rate in the mouth? 251  \u003c\/p\u003e \u003cp\u003e11.6.3 Squeeze flow 253 \u003c\/p\u003e \u003cp\u003e11.6.4 Shear and squeeze flow: defining an oral shear stress? 255 \u003c\/p\u003e \u003cp\u003e11.6.5 Micro-rheology: gap dependency, confinement and slip 258 \u003c\/p\u003e \u003cp\u003e11.7 Concluding remarks 258 \u003c\/p\u003e \u003cp\u003eReferences 259 \u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 ‘Oral’ Tribology 265\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eJason R. Stokes\u003c\/p\u003e \u003cp\u003e12.1 Introduction 265 \u003c\/p\u003e \u003cp\u003e12.2 Principles of tribology 266 \u003c\/p\u003e \u003cp\u003e12.2.1 Hydrodynamic lubrication and the Reynolds equation 266 \u003c\/p\u003e \u003cp\u003e12.2.2 Elastohydrodynamic lubrication 267 \u003c\/p\u003e \u003cp\u003e12.2.3 Film thickness and friction in isoviscous elastohydrodynamic lubrication 268 \u003c\/p\u003e \u003cp\u003e12.2.4 Limits of hydrodynamic lubrication: Stribeck curve 270 \u003c\/p\u003e \u003cp\u003e12.2.5 Boundary lubrication 271 \u003c\/p\u003e \u003cp\u003e12.3 Food lubrication 273 \u003c\/p\u003e \u003cp\u003e12.3.1 Kokini models for ‘smoothness’ and ‘slipperiness’ 274 \u003c\/p\u003e \u003cp\u003e12.3.2 Biosubstrates and simulated oral contacts 275 \u003c\/p\u003e \u003cp\u003e12.3.3 Soft-tribology 277 \u003c\/p\u003e \u003cp\u003e12.3.3.1 Master curves 277 \u003c\/p\u003e \u003cp\u003e12.3.3.2 Emulsions 278 \u003c\/p\u003e \u003cp\u003e12.3.3.3 Hydrocolloids 280 \u003c\/p\u003e \u003cp\u003e12.3.3.4 Saliva 282 \u003c\/p\u003e \u003cp\u003e12.4 Concluding remarks 284 \u003c\/p\u003e \u003cp\u003eAcknowledgements 285 \u003c\/p\u003e \u003cp\u003eReferences 285 \u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Applications of Electromyography (EMG) Technique for Eating Studies 289\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eYadira Gonzalez Espinosa\u003ci\u003e and \u003c\/i\u003eJiansheChen\u003c\/p\u003e \u003cp\u003e13.1 Introduction 289 \u003c\/p\u003e \u003cp\u003e13.2 Principles of electromyography technique 289 \u003c\/p\u003e \u003cp\u003e13.2.1 Muscle motors and their activation 289 \u003c\/p\u003e \u003cp\u003e13.2.2 Surface electromyography vs. intra-muscular electromyography 290 \u003c\/p\u003e \u003cp\u003e13.3.3 Main mastication muscles for surface electromyography studies 292 \u003c\/p\u003e \u003cp\u003e13.3 EMG experimental design and set-up 293 \u003c\/p\u003e \u003cp\u003e13.3.1 Electrodes, location and placement 293 \u003c\/p\u003e \u003cp\u003e13.3.2 Selection criteria of subjects for EMG studies 298 \u003c\/p\u003e \u003cp\u003e13.3.3 Experimental procedures 299 \u003c\/p\u003e \u003cp\u003e13.3.3.1 Preparation 299 \u003c\/p\u003e \u003cp\u003e13.3.3.2 Set-up 300 \u003c\/p\u003e \u003cp\u003e13.3.3.3 Set-up checking and validation 300 \u003c\/p\u003e \u003cp\u003e13.3.3.4 Test performance 301 \u003c\/p\u003e \u003cp\u003e13.4 Data analysis 304 \u003c\/p\u003e \u003cp\u003e13.4.1 Processing of raw EMG signals 304 \u003c\/p\u003e \u003cp\u003e13.4.1.1 Rectification 305 \u003c\/p\u003e \u003cp\u003e13.4.1.2 Integration 305 \u003c\/p\u003e \u003cp\u003e13.4.1.3 Root mean square (RMS) 305 \u003c\/p\u003e \u003cp\u003e13.4.2 Masticatory parameters: analysis of chewing sequence and individual chewing cycles 306 \u003c\/p\u003e \u003cp\u003e13.4.2.1 Analysis of the whole chewing sequence 306 \u003c\/p\u003e \u003cp\u003e13.4.2.2 Analysis of individual chewing cycles 309 \u003c\/p\u003e \u003cp\u003e13.5 Case studies 312 \u003c\/p\u003e \u003cp\u003e13.6 Concluding remarks 314 \u003c\/p\u003e \u003cp\u003eReferences 315 \u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Soft Machine Mechanics and Oral Texture Perception 319\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMichaPeleg\u003ci\u003e and \u003c\/i\u003eMaria G.Corradini\u003c\/p\u003e \u003cp\u003e14.1 Introduction 319 \u003c\/p\u003e \u003cp\u003e14.2 Sensory terms and vocabulary 321 \u003c\/p\u003e \u003cp\u003e14.3 Soft machine mechanics 322 \u003c\/p\u003e \u003cp\u003e14.3.1 The signal generated by stiff and soft machines 322 \u003c\/p\u003e \u003cp\u003e14.3.2 Mechanical sensitivity of soft machines 325 \u003c\/p\u003e \u003cp\u003e14.4 The ‘amplifier’ and sensory sensitivity 327 \u003c\/p\u003e \u003cp\u003e14.5 Adaptation and fatigue 333 \u003c\/p\u003e \u003cp\u003e14.6 Concluding remarks 334 \u003c\/p\u003e \u003cp\u003eReferences 335 \u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Five Applications and New Product Developments 337\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Appreciation of Food Crispness and New Product Development 339\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePaula Varela\u003ci\u003e and \u003c\/i\u003eSusanaFiszman\u003c\/p\u003e \u003cp\u003e15.1 Introduction 339 \u003c\/p\u003e \u003cp\u003e15.2 Appreciation of crispy and crunchy texture 339 \u003c\/p\u003e \u003cp\u003e15.3 Mechanical and structural features of crispy\/crunchy food 340 \u003c\/p\u003e \u003cp\u003e15.3.1 Wet-crisp food products 340 \u003c\/p\u003e \u003cp\u003e15.3.2 Dry-crisp food products 341 \u003c\/p\u003e \u003cp\u003e15.3.3 Crusted or multi-layered food products 342 \u003c\/p\u003e \u003cp\u003e15.4 Characterisation of crispy\/crunchy textures 342 \u003c\/p\u003e \u003cp\u003e15.4.1 Sensory perception and measurement of crispness\/ crunchiness 342 \u003c\/p\u003e \u003cp\u003e15.4.2 Instrumental characterisation of crispness\/crunchiness 343 \u003c\/p\u003e \u003cp\u003e15.4.2.1 Texture measurements 343 \u003c\/p\u003e \u003cp\u003e15.4.2.2 Acoustics 344 \u003c\/p\u003e \u003cp\u003e15.4.3 Instrumental characterisation of crispness – structure and microstructure 346 \u003c\/p\u003e \u003cp\u003e15.5 Influence of the product design and formulation, process and storage conditions in the attainment, enhancement and maintenance of the crispy\/crunchy character in wet, dry and crusted food products 348 \u003c\/p\u003e \u003cp\u003e15.5.1 Wet-crisp products 348 \u003c\/p\u003e \u003cp\u003e15.5.2 Dry and crusted products 350 \u003c\/p\u003e \u003cp\u003e15.5.2.1 Bread as an example of composite crisp food 350 \u003c\/p\u003e \u003cp\u003e15.5.2.2 Deep fried products 351 \u003c\/p\u003e \u003cp\u003e15.6 Concluding remarks 353 \u003c\/p\u003e \u003cp\u003eReferences 353 \u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Design of Food Structure for Enhanced Oral Experience 357\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAdam Burbidge\u003c\/p\u003e \u003cp\u003e16.1 Introduction 357 \u003c\/p\u003e \u003cp\u003e16.2 Biophysics of oral perception 357 \u003c\/p\u003e \u003cp\u003e16.3 Structural stimuli of mechanoreceptors 363 \u003c\/p\u003e \u003cp\u003e16.4 Engineering of microstructures in food 370 \u003c\/p\u003e \u003cp\u003e16.4.1 Freeze drying 373 \u003c\/p\u003e \u003cp\u003e16.4.2 Puffed cereals 375 \u003c\/p\u003e \u003cp\u003e16.4.3 Spray dried powders 376 \u003c\/p\u003e \u003cp\u003e16.4.4 Ice cream production 377 \u003c\/p\u003e \u003cp\u003e16.5 Acknowledgements 378 \u003c\/p\u003e \u003cp\u003eThis book contains extremely useful reference material for individuals working and studying in a broad range of disciplines who desire to know more about aspects of food oral processing. Rarely has all of this information been found in one place. (\u003ci\u003eTrends in Food Science \u0026amp; Technology\u003c\/i\u003e, 8 October 2012)\u003c\/p\u003e  \u003cb\u003eDr Jianshe Chen\u003c\/b\u003e is Senior Lecturer in the School of Food Science and Nutrition, University of Leeds, UK.  \u003cp\u003e\u003cb\u003eDr Lina Engelen\u003c\/b\u003e is Research Fellow in the Faculty of Health Sciences, University of Sydney, Australia.\u003c\/p\u003e  \u003ci\u003e‘It is critically important not only\u003c\/i\u003e what \u003ci\u003ewe eat but also\u003c\/i\u003e how \u003ci\u003ewe eat!’\u003c\/i\u003e  \u003cp\u003eEating and drinking are essential daily activities, providing us with the energy and nutrients we require as well as great sensory pleasure and enjoyment. The practices of eating and drinking are known to everyone, but the physical, physiological and psychological principles involved are not as obvious.\u003c\/p\u003e \u003cp\u003eThe eating quality and sensory experience of a food always remains a top concern to food researchers, food manufacturers and retailers, as well as consumers. Eating is no longer seen as a simple process of food breakdown, but is recognised as a highly sophisticated process of human responses to the changing physicochemical properties of the food.\u003c\/p\u003e \u003cp\u003eThis book reviews the latest research findings on food oral processing and sensory perception, providing readers with up-to-date knowledge and understanding of the underpinning principles of food physics, oral physiology, and sensory psychology of an eating process as well as the experimental techniques available for food oral studies. A range of topics are covered, including the main physical and physiological functionalities of the mouth, the location and functionalities of various oral receptors and receptor organs (such as taste buds), the main sequences of eating and drinking, and the associated food disintegration and destabilisation. Emphasis is given to the significance of oral processing for sensory perception, food texture, flavour release, new product development and nutrition.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eFood Oral Processing\u003c\/i\u003e will be of interest to food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also appeal to oral physiologists, oral biologists and dentists. The book will be a valuable reference for undergraduate and postgraduate students of these disciplines.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989227651301,"sku":"NP9781444330120","price":256.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781444330120.jpg?v=1761783287","url":"https:\/\/k12savings.com\/products\/food-oral-processing-isbn-9781444330120","provider":"K12savings","version":"1.0","type":"link"}