Food Oral Processing (PDF)
Fundamentals of Eating and Sensory Perception
(Sprache: Englisch)
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...
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...
sofort als Download lieferbar
eBook (pdf)
166.99 €
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
Produktdetails
Produktinformationen zu „Food Oral Processing (PDF)“
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.
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.
Autoren-Porträt von Jianshe Chen, Lina Engelen
Dr Jianshe Chen is Senior Lecturer in the School of FoodScience and Nutrition, University of Leeds, UK.
Dr Lina Engelen is Research Fellow in the Faculty of
Health Sciences, University of Sydney, Australia.
Bibliographische Angaben
- Autoren: Jianshe Chen , Lina Engelen
- 2012, 1. Auflage, 320 Seiten, Englisch
- Verlag: John Wiley & Sons
- ISBN-10: 1444360914
- ISBN-13: 9781444360912
- Erscheinungsdatum: 19.01.2012
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: PDF
- Größe: 19 MB
- Mit Kopierschutz
Sprache:
Englisch
Kopierschutz
Dieses eBook können Sie uneingeschränkt auf allen Geräten der tolino Familie lesen. Zum Lesen auf sonstigen eReadern und am PC benötigen Sie eine Adobe ID.
Kommentar zu "Food Oral Processing"
0 Gebrauchte Artikel zu „Food Oral Processing“
| Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
|---|
Schreiben Sie einen Kommentar zu "Food Oral Processing".
Kommentar verfassen