Food Oral Processing: Fundamentals of Eating and S ensory Perception : Fundamentals of Eating and Sensory Perception
Language: English
Published by John Wiley & Sons Inc Aug 2026, 2026
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 380.48
Quantity: 2 available
Add to basketItem description from seller
Neuware - Presents a comprehensive update on the science of eating, drinking, and sensory perception Understanding how food is consumed, broken down, and perceived in the mouth is central to the study of sensory science and the development of healthier, more appealing food products. Food Oral Processing: Fundamentals of Eating and Sensory Perception provides an authoritative and fully updated exploration of the physics, physiology, and psychology of oral processing. With international interest in food texture, flavor release, and nutrition at an all-time high, this authoritative resource brings together essential foundations with the latest research advances in the field. The second edition of Food Oral Processing significantly expands upon its predecessor, featuring 37 chapters that address both revised and emerging areas of inquiry. In addition to in-depth discussion of mastication, swallowing, and oral rheology, the book explores new developments in mass transfer mechanisms of aroma and taste compounds, food-saliva interactions, and oral lubrication. Entirely new chapters address topics such as the unique oral processing dynamics of infants, school children, and the elderly, as well as current insights from neuroscience on the central and peripheral processing of food texture and flavor perception. Integrating direct applications for product innovation, nutritional design, and public health throughout, Food Oral Processing: - Links oral processing research to sensory science, nutrition, and product development - Examines food-saliva interactions and their role in flavor release and texture perception - Explores the neuroscience of oral processing, including neural pathways of texture and taste perception - Covers advanced techniques such as mastication simulator, EMG, fMRI and etc for in vitro and in situ oral processing studies - Provides insights into designing plant-based and reduced-fat foods for enhanced eating experiences Food Oral Processing: Fundamentals of Eating and Sensory Perception, Second Edition, remains an essential reference for food scientists, sensory researchers, oral biologists, and dental researchers. It is also ideal for upper-level undergraduate and postgraduate courses in food science, nutrition, sensory perception, and oral physiology.…
Seller Inventory # 9781394293292
- Title
- Food Oral Processing: Fundamentals of Eating and S ensory Perception : Fundamentals of Eating and Sensory Perception
- Author
- Jianshe Chen
- Publisher
- John Wiley & Sons Inc Aug 2026
- Publication year
- 2026
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 1394293291
- ISBN 13
- 9781394293292
- Edition
- 2nd Edition
- Item weight
- 2,144 grams
- Dimensions
- 252x181x58 mm
Presents a comprehensive update on the science of eating, drinking, and sensory perception
Understanding how food is consumed, broken down, and perceived in the mouth is central to the study of sensory science and the development of healthier, more appealing food products. Food Oral Processing: Fundamentals of Eating and Sensory Perception provides an authoritative and fully updated exploration of the physics, physiology, and psychology of oral processing. With international interest in food texture, flavor release, and nutrition at an all-time high, this authoritative resource brings together essential foundations with the latest research advances in the field.
The second edition of Food Oral Processing significantly expands upon its predecessor, featuring 37 chapters that address both revised and emerging areas of inquiry. In addition to in-depth discussion of mastication, swallowing, and oral rheology, the book explores new developments in mass transfer mechanisms of aroma and taste compounds, food-saliva interactions, and oral lubrication. Entirely new chapters address topics such as the unique oral processing dynamics of infants, school children, and the elderly, as well as current insights from neuroscience on the central and peripheral processing of food texture and flavor perception.
Integrating direct applications for product innovation, nutritional design, and public health throughout, Food Oral Processing:
- Links oral processing research to sensory science, nutrition, and product development
- Examines food-saliva interactions and their role in flavor release and texture perception
- Explores the neuroscience of oral processing, including neural pathways of texture and taste perception
- Covers advanced techniques such as mastication simulator, EMG, fMRI and etc for in vitro and in situ oral processing studies
- Provides insights into designing plant-based and reduced-fat foods for enhanced eating experiences
Food Oral Processing: Fundamentals of Eating and Sensory Perception, Second Edition, remains an essential reference for food scientists, sensory researchers, oral biologists, and dental researchers. It is also ideal for upper-level undergraduate and postgraduate courses in food science, nutrition, sensory perception, and oral physiology
"Synopsis" may belong to another edition of this title.
About the Author
Jianshe Chen is Head of the Division of Food and Sensory Science at Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore. He pioneered the field of food oral processing and sensory perception during his career at the University of Leeds in the UK and Zhejiang Gongshang University in China. Recognized among the world’s most influential food scientists, his contributions have shaped both academic research and industrial applications in food science.
"About the title" may belong to another edition of this title.
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