The Contribution of Food Oral Processing

• Other Authors: Fiszman, Susana (Editor), Tarrega, Amparo (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Subjects: 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
• Online Access: 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, it is perceived by the senses and then a decision is made on swallowing. Oral sensory perception is an integrative response, which is generated in very short time (normally a few seconds) from complex information gathered from multiple sources during mastication and swallowing. Consequently, food oral processing studies include many orientations. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complexity and multidisciplinarity of the subject.