Oral Processing and Consumer Perception: Biophysics, Food Microstructures and Health

This book provides a comprehensive overview of food oral processing, covering biomechanics, biophysics, and biochemistry of flavors and microstructures. It is of interest to postgraduate students and researchers in academia and industry, ranging from food process engineers to functional food developers and professionals concerned with swallowing and taste disorders.

Format: Hardback
Length: 342 pages
Publication date: 02 February 2022
Publisher: Royal Society of Chemistry

This groundbreaking work is the first in several years to offer a comprehensive examination of food oral processing. It begins with foundational chapters at the beginning of each section to facilitate understanding of the later, more specialized oral processing chapters. The field is experiencing rapid growth, and the systems studied in the context of food oral processing are becoming increasingly intricate, necessitating the inclusion of fundamental sections that provide guidance on constructing complex food systems.

The primary focus encompasses the biomechanics of swallowing, the biophysics of mouthfeel and texture, as well as the biochemistry of flavors and the manipulation of food microstructures. It features the most recent research findings, exploring consumer preferences and the response of food process technologists and those developing new foods to these preferences.

The book will appeal to postgraduate students and researchers in academia and industry, hailing from diverse backgrounds, including food process engineers, functional food developers, and professionals specializing in swallowing and taste disorders.

Weight: 681g
Dimension: 234 x 156 (mm)
ISBN-13: 9781788017152