This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating.
Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.
Autorentext
Dr Jianshe Chen is Senior Lecturer in the School of Food Science and Nutrition, University of Leeds, UK.
Dr Lina Engelen is Research Fellow in the Faculty of Health Sciences, University of Sydney, Australia.
Inhalt
Here is the revised text with only person names wrapped in asterisks:
Preface xiv
Contributors xvii
Part One Oral Anatomy and Physiology 1
1 Oral Cavity 3
Luciano José Pereira
1.1 Introduction 3
1.2 The oral cavity 3
1.3 Salivary glands and saliva secretion 6
1.4 Orofacial muscles 7
1.5 The tongue 9
1.6 Concluding remarks 12
Acknowledgements 12
References 13
2 Oral Receptors 15
LinaEngelen
2.1 Introduction to oral receptors 15
2.1.1 Babies sense the world around them through the mouth 15
2.1.2 Receptors 15
2.1.3 Innervation and transduction 16
2.2 Taste 17
2.2.1 Taste receptors 18
2.2.2 Taste molecules and modalities 20
2.2.2.1 What substances give rise to the different sensations? 20
2.3 Mechanoreception 22
2.3.1 Tactile stimulation 22
2.3.2 Function during eating 23
2.3.3 Mechanoreceptors in the mouth 24
2.3.3.1 SA1 - form and texture 25
2.3.3.2 Fa 1 25
2.3.3.3 SA2 - shape and position of tongue 25
2.3.4 Proprioceptors 26
2.3.4.1 Proprioception 26
2.3.4.2 Muscle spindles 27
2.3.4.3 Golgi tendon organ 27
2.3.4.4 Mechanoreceptors as proprioceptors 28
2.3.5 Periodontal receptors 28
2.3.5.1 Function of periodontal receptors 28
2.3.6 Signal transduction and central processing 29
2.4 Nociception 30
2.4.1 Nociceptors 30
2.4.2 Nociception in food 31
2.4.3 Nociceptive transduction 32
2.5 Thermal perception 33
2.5.1 Thermal sensation 33
2.5.2 Thermoreceptors 34
2.5.3 Thermal transduction 34
2.5.4 Temperature and food 35
2.5.5 The thermoreception and nociception relation 36
2.6 Olfaction 36
2.6.1 Olfaction and food 36
2.6.2 Olfactory receptors and transduction 37
2.7 Concluding remarks 38
References 38
3 Role of Saliva in the Oral Processing of Food 45
Guy Carpenter
3.1 Introduction 45
3.2 Control of salivary secretion 46
3.3 Functionalities of saliva 50
3.3.1 Salivary interactions with the oral mucosa 51
3.3.2 Perception of taste 52
3.3.3 Protection of the oral environment 53
3.4 Saliva in bolus formation, swallowing and oral clearance 54
3.4.1 Bolus formation and swallowing 54
3.4.2 Post-mastication oral clearance 54
3.5 Concluding remarks 56
Acknowledgements 56
References 57
Part Two FOOD ORAL MANAGEMENT 61
4 Oral Management of Food 63
Andriesvan derBilt
4.1 Introduction 63
4.2 Factors influencing oral function 63
4.2.1 Dental factors 66
4.2.2 Jaw muscle activity (EMG) and bite force 67
4.2.3 Masticatory performance 68
4.2.4 Swallowing of food 69
4.2.5 Saliva 70
4.3 Influence of food characteristics on chewing 72
4.3.1 Influence of food type on muscle activity, chewing force and jaw movement 74
4.3.2 Crispy food 75
4.3.3 Influence of food type and volume on swallowing 75
4.3.4 Muscle activity and jaw movement in various phases of chewing 78
4.4 Neuromuscular control of chewing and swallowing 79
4.4.1 Cortical masticatory area 80
4.4.2 Central pattern generator 80
4.4.3 Peripheral feedback 80
4.4.4 Simulated chewing experiments 81
4.4.5 Neuromuscular control of chewing crispy food 83
4.5 Concluding remarks 84
References 85
5 Breaking and Mastication of Solid Foods 95
Carolyn F. Rossand Clifford L.Hoye Jr.
5.1 Introduction 95
5.2 Mechanical properties and food texture 96
5.3 Characterisation of mechanical properties 96
5.4 Oral selection of food particles 99
5.4.1 The role of the tongue 99
5.4.2 Selection function 100
5.5 Breakage function 101
5.5.1 Definition of breakage function 101
5.5.2 Crack initiation and propagation 103
5.5.3 Correlations between breakage function and food mechanical properties 105
5.5.4 Limitations of breakage function 107
5.6 Concluding remarks 107
References 108
6 Oral Behaviour of Food Emulsions 111
Anwesha Sarkar and HarjinderSingh
6.1 Introduction 111
6.2 Food emulsions in general 112
6.3 Interfacial layers 113
6.4 Emulsion stability 117
6.4.1 Depletion flocculation 118
6.4.2 Bridging flocculation 119
6.4.3 Coalescence 120
6.5 Behaviour of emulsions under oral conditions 121
6.5.1 Saliva-induced destabilisation 122
6.5.1.1 Neutral or negatively charged emulsion-saliva interactions 124
6.5.1.2 Positively charged emulsion-saliva interactions 125
6.5.2 Shear-induced destabilisation 127
6.5.3 Relating oral destabilisation to sensory perception 129
6.5.3.1 Droplet flocculation 129
6.5.3.2 Droplet coalescence 130
6.6 Concluding remarks 131
References 132
7 Bolus Formation and Swallowing 139
JiansheChen
7.1 Introduction 139
7.2 Mechanisms of swallowing 139
7.2.1 Stages of swallowing 139
7.2.1.1 The oral phase 140
7.2.1.2 The pharyngeal phase 141
7.2.1.3 The oesophageal phase 142
7.2.2 Oral pressure and bolus swallowing 143
7.2.2.1 Bolus location before swallowing 143
7.2.2.2 The oral pressure 144
7.2.2.3 Measurements of oral pressure 146
7.3 The formation of a food bolus and the triggering criteria of bolus swallowing 147
7.3.1 Dynamics of bolus formation 147
7.3.2 Critical criteria in triggering a swallow 149
7.3.3 Influences of food properties on bolus formation 152
7.4 Concluding remarks 154
References 155
Part Three Food Oral Processing and Sensory Perception 157
8 Oral Processing and Texture Perception 159
LinaEngelen and René A. deWijk
8.1 Introduction 159
8.1.1 What is texture? 159
8.1.2 Why is texture important for the perception of foods? 160
8.2 Where is texture sensed in the mouth? 161
8.2.1 The special case of the texture of fat 161
8.3 Texture versus food structure 162
8.3.1 Liquids 162
8.3.2 Semi-solids 162
8.3.3 Solids 163
8.3.3.1 Crispy and crunchy food 163
8.4 The measurement of oral processes 164
8.5 Texture v…