Food oral processing: Conversion of food structure to textural perception

Annual Review of Food Science and Technology

Volumn 4, Issue 1, 2013, Pages 237-266

  Koc, H ^a   Vinyard, C J ^b   Essick, G K ^c   Foegeding, E A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b Northeast Ohio Medical University   (United States)

^c UNIVERSITY OF NORTH CAROLINA   (United States)

Author keywords

fracture; mastication; physical properties; rheology; sensory texture

Indexed keywords

DIFFERENT STAGES; FOOD STRUCTURES; LUBRICATING ACTION; MUSCLE ACTIVITIES; ORAL PROCESSING; PHYSIOLOGICAL SIGNALS; SENSORY PROPERTIES; TEXTURAL PROPERTIES;

FRACTURE; MASTICATION; PHYSICAL PROPERTIES; RHEOLOGY; TEXTURES;

PROCESSED FOODS;

BIOMECHANICS; DIGESTION; EATING; ELASTICITY; FLOW KINETICS; FOOD; HUMAN; MASTICATION; METABOLISM; MOUTH; PALATE; PHYSIOLOGY; REVIEW; SALIVA; SWALLOWING; TONGUE; TOUCH; VISCOSITY;

BIOMECHANICS; DEGLUTITION; DIGESTION; EATING; ELASTICITY; FOOD; HUMANS; MASTICATION; MOUTH; PALATE; RHEOLOGY; SALIVA; TONGUE; TOUCH; TOUCH PERCEPTION; VISCOSITY;

MLCS; MLOWN;

EID: 84874899481     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-030212-182637     Document Type: Article

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