Food Oral Processing: Conversion of Food Structure to Textural Perception

2013 ◽  
Vol 4 (1) ◽  
pp. 237-266 ◽  
Author(s):  
H. Koç ◽  
C.J. Vinyard ◽  
G.K. Essick ◽  
E.A. Foegeding
Keyword(s):  
Food Structure ◽  
Oral Processing

Designing foods for satiety: The roles of food structure and oral processing in satiation and satiety

2017 ◽  
Vol 13 ◽  
pp. 1-12 ◽  
Author(s):  
Caroline L. Campbell ◽  
Ty B. Wagoner ◽  
E. Allen Foegeding
Keyword(s):  
Food Structure ◽  
Oral Processing

scholarly journals Bolus matters: the influence of food oral breakdown on dynamic texture perception

2017 ◽  
Vol 8 (2) ◽  
pp. 464-480 ◽  
Author(s):  
Marine Devezeaux de Lavergne ◽  
Fred van de Velde ◽  
Markus Stieger
Keyword(s):  
Review Article ◽  
Dynamic Texture ◽  
Texture Perception ◽  
Food Structure ◽  
Influence Of Food ◽  
Oral Processing

This review article focuses on dynamic texture perception, design of food structure and characterisation of oral processing by boli characterisation.

scholarly journals New Approach to Food Difficulty Perception: Food Structure, Food Oral Processing and Individual's Physical Strength

2016 ◽  
Vol 47 (5) ◽  
pp. 413-422 ◽  
Author(s):  
Laura Laguna ◽  
Richard Asensio Barrowclough ◽  
Jianshe Chen ◽  
Anwesha Sarkar
Keyword(s):  
New Approach ◽  
Physical Strength ◽  
Food Structure ◽  
Oral Processing

Rheological Characteristics and Methodology of Ice Cream: A Review

2020 ◽  
Vol 16 (5) ◽  
pp. 666-674
Author(s):  
Amir M. Mortazavian ◽  
Najme Kheynoor ◽  
Zahra Pilevar ◽  
Zhaleh Sheidaei ◽  
Samira Beikzadeh ◽  
...  
Keyword(s):  
Process Design ◽  
Flow Behavior ◽  
Ice Cream ◽  
Rheological Parameters ◽  
Rheological Characteristics ◽  
Rheological Analysis ◽  
Fundamental Information ◽  
Food Structure ◽  
Analytical Tools ◽  
Penetration Tests

The rheological analysis is important analytical tools used to obtain fundamental information about food structure. For instance, the properties of flow of liquid and semi-solidity are characterized by the consistency and flow behavior experiments as two important rheological parameters. The rheological parameters of foods are applied in quality control of the products and processing of food products such as energy input calculations, process design, equipment selection, and especially for deciding on heat exchangers and pumps. Steady flow behavior, oscillatory, and penetration tests are among commonly used parameters for evaluating rheological characteristics of ice cream. The purpose of this paper is to provide an overview of recent experiments and methods for measuring the rheological and texture properties of ice cream.

Characterization of the key taste compounds during bread oral processing by instrumental analysis and dynamic sensory evaluation

LWT ◽  
2021 ◽  
Vol 138 ◽  
pp. 110641
Author(s):  
Dandan Pu ◽  
Yuyu Zhang ◽  
Baoguo Sun ◽  
Fazheng Ren ◽  
Huiying Zhang ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Instrumental Analysis ◽  
Oral Processing
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