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

Titre :	Oral Processing and Consumer Perception : Biophysics, Food Microstructures and Health Ajouter au panier
Auteur(s) :	Serafil Bakalis, Éditeur scientifique Chen Jianshe, Éditeur scientifique
Type de document :	Livre
Sujets :	Aliments -- Transformation ; Métabolisme ; Industrie agro-alimentaire ; Aliments -- Saveur ; Goût -- Aspect moléculaire
Résumé :	This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems researched in the context of food oral processing become increasingly complex and therefore the fundamental sections include information on how to build complex food systems. The main coverage includes the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated. It contains up-to-date research findings, looking at consumer preferences and the response to these preferences by food process technolo[...] This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems researched in the context of food oral processing become increasingly complex and therefore the fundamental sections include information on how to build complex food systems. The main coverage includes the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated. It contains up-to-date research findings, looking at consumer preferences and the response to these preferences by food process technologists and those developing new foods. The book will be of interest to postgraduate students and researchers in academia and industry who may be from very diverse backgrounds ranging from food process engineers to functional food developers and professionals concerned with swallowing and taste disorders.[Editeur]
Editeur(s) :	Cambridge : Royal Society of Chemistry
Date de publication :	2022
Format :	1 vol. (341 p.) / PDF ou feuilletage en ligne
Langue(s) :	Anglais
Identifiant :	978-1-83916-062-2
Type de ressources électroniques :	Ebook
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=213327

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