Corrigendum to ‘Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation’ [LWT-Food Science and Technology 141 (2021) 110918]

There is currently a heated debate about the role of food processing, and the science and technology that supports it, with many food activists strongly opposing any kind of processed foods. We acknowledge that there are problems associated with the modern diet in many developed countries, such as diet-related diseases (e.g., obesity, hypertension, heart disease, and cancer), pollution, animal care, and sustainability. However, we argue that the application of science and technology to foods must play a role in addressing these problems and that food processing does bring many benefits to society, such as increasing the diversity, quality, and accessibility of foods, while reducing their costs. If societies overall goal is to improve the quality, sustainability, and healthfulness of the food supply, then it is important to acknowledge both the positive and negative roles that food processing can play, and then to use science and technology wisely as one of the tools available to address these issues.

Download Full-text

Global Visions for the role of Food Science and Technology to meet societal and technological challenges

Food Research International ◽

10.1016/j.foodres.2015.07.002 ◽

2015 ◽

Vol 74 ◽

pp. A1

Keyword(s):

Science And Technology ◽

Food Science

Download Full-text

Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study

Food Chemistry ◽

10.1016/j.foodchem.2011.03.039 ◽

2011 ◽

Vol 128 (2) ◽

pp. 380-390 ◽

Cited By ~ 27

Author(s):

M. Doyennette ◽

C. de Loubens ◽

I. Déléris ◽

I. Souchon ◽

I.C. Trelea

Keyword(s):

Aroma Release ◽

Pharyngeal Residue ◽

Modeling Study

Download Full-text

New conceptual Model of Technology Entrepreneurship Process in Nano-food Science based Technological Firms in Science and Technology Parks

International Journal of Academic Research in Business and Social Sciences ◽

10.6007/ijarbss/v3-i11/339 ◽

2013 ◽

Vol 3 (11) ◽

Cited By ~ 1

Author(s):

Mona Allahyary ◽

Mohammad Reza Meigounpoory

Keyword(s):

Conceptual Model ◽

Science And Technology ◽

Food Science ◽

Technology Entrepreneurship ◽

Science And Technology Parks ◽

Technology Parks

Download Full-text

Effects of bite size and duration of oral processing on retro-nasal aroma release – features contributing to meal termination

British Journal Of Nutrition ◽

10.1017/s000711451000320x ◽

2010 ◽

Vol 105 (2) ◽

pp. 307-315 ◽

Cited By ~ 24

Author(s):

Rianne M. A. J. Ruijschop ◽

Nicolien Zijlstra ◽

Alexandra E. M. Boelrijk ◽

Annereinou Dijkstra ◽

Maurits J. M. Burgering ◽

...

Keyword(s):

Normal Weight ◽

Dark Chocolate ◽

Brain Response ◽

Fixed Amount ◽

Aroma Release ◽

Bite Size ◽

Pressure Chemical ◽

Oral Processing ◽

In Transit

The brain response to a retro-nasally sensed food odour signals the perception of food and it is suggested to be related to satiation. It is hypothesised that consuming food either in multiple small bite sizes or with a longer durations of oral processing may evoke substantial oral processing per gram consumed and an increase in transit time in the oral cavity. This is expected to result in a higher cumulative retro-nasal aroma stimulation, which in turn may lead to increased feelings of satiation and decreased food intake. Using real-time atmospheric pressure chemical ionisation-MS, in vivo retro-nasal aroma release was assessed for twenty-one young, healthy and normal-weight subjects consuming dark chocolate-flavoured custard. Subjects were exposed to both free or fixed bite size (5 and 15 g) and durations of oral processing before swallowing (3 and 9 s) in a cross-over design. For a fixed amount of dark chocolate-flavoured custard, consumption in multiple small bite sizes resulted in a significantly higher cumulative extent of retro-nasal aroma release per gram consumed compared with a smaller amount of large bite sizes. In addition, a longer duration of oral processing tended to result in a higher cumulative extent of retro-nasal aroma release per gram consumed compared with a short duration of oral processing. An interaction effect of bite size and duration of oral processing was not observed. In conclusion, decreasing bite size or increasing duration of oral processing led to a higher cumulative retro-nasal aroma stimulation per gram consumed. Hence, adapting bite size or duration of oral processing indicates that meal termination can be accelerated by increasing the extent of retro-nasal aroma release and, subsequently, the satiation.

Download Full-text