The Contribution of Food Oral Processing

• Otros Autores: Fiszman, Susana (Editor), Tarrega, Amparo (Editor)
• Formato: Electrónico Capítulo de libro
• Lenguaje: inglés
• Publicado: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Materias: Research & information: general; Biology, life sciences; Food & society; lipoprotein matrix; chewing simulator; aroma compound; in vitro; oral parameters; flavor release; particle size; in vitro oral fragmentation; oral phase of starch hydrolysis; texture; compression test; artificial tongue; fracture; soft machine; gellan gum gels; care food; temporal dominance of sensations (TDS); temporal check-all-that-apply (TCATA); pureed foods; carrots; starch; xanthan; oral processing; dynamic perception; International Dysphagia Diet Standardization Initiative (IDDSI); wine texture; body; viscosity; density; trained and expert panel; TCATA; malnutrition; sensorimotor readiness; complementary porridge; infant; mastication; swallowing; temporal dynamic measurements; in-mouth sensory perception
• Acceso en línea: DOAB: download the publication; DOAB: description of the publication

When food is ingested, it remains in the mouth for a short period of time. Although this period is brief compared to the total food nutrient digestion and absorption time, it is crucially important, as it is the first step in digestion. It is also very important that, while the food is in the mouth,...