The Contribution of Food Oral Processing
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,...
Saved in:
| HerausgeberIn: | |
|---|---|
| Sonstige: | |
| Year of Publication: | 2020 |
| Language: | English |
| Physical Description: | 1 electronic resource (110 p.) |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
993545334004498 |
|---|---|
| ctrlnum |
(CKB)5400000000042702 (oapen)https://directory.doabooks.org/handle/20.500.12854/68961 (EXLCZ)995400000000042702 |
| collection |
bib_alma |
| record_format |
marc |
| spelling |
Fiszman, Susana edt The Contribution of Food Oral Processing Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020 1 electronic resource (110 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier 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. English Research & information: general bicssc Biology, life sciences bicssc Food & society bicssc 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 3-03936-834-6 3-03936-835-4 Tarrega, Amparo edt Fiszman, Susana oth Tarrega, Amparo oth |
| language |
English |
| format |
eBook |
| author2 |
Tarrega, Amparo Fiszman, Susana Tarrega, Amparo |
| author_facet |
Tarrega, Amparo Fiszman, Susana Tarrega, Amparo |
| author2_variant |
s f sf a t at |
| author2_role |
HerausgeberIn Sonstige Sonstige |
| title |
The Contribution of Food Oral Processing |
| spellingShingle |
The Contribution of Food Oral Processing |
| title_full |
The Contribution of Food Oral Processing |
| title_fullStr |
The Contribution of Food Oral Processing |
| title_full_unstemmed |
The Contribution of Food Oral Processing |
| title_auth |
The Contribution of Food Oral Processing |
| title_new |
The Contribution of Food Oral Processing |
| title_sort |
the contribution of food oral processing |
| publisher |
MDPI - Multidisciplinary Digital Publishing Institute |
| publishDate |
2020 |
| physical |
1 electronic resource (110 p.) |
| isbn |
3-03936-834-6 3-03936-835-4 |
| illustrated |
Not Illustrated |
| work_keys_str_mv |
AT fiszmansusana thecontributionoffoodoralprocessing AT tarregaamparo thecontributionoffoodoralprocessing |
| status_str |
n |
| ids_txt_mv |
(CKB)5400000000042702 (oapen)https://directory.doabooks.org/handle/20.500.12854/68961 (EXLCZ)995400000000042702 |
| carrierType_str_mv |
cr |
| is_hierarchy_title |
The Contribution of Food Oral Processing |
| author2_original_writing_str_mv |
noLinkedField noLinkedField noLinkedField |
| _version_ |
1759318950300090368 |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03195nam-a2200805z--4500</leader><controlfield tag="001">993545334004498</controlfield><controlfield tag="005">20230221123254.0</controlfield><controlfield tag="006">m o d </controlfield><controlfield tag="007">cr|mn|---annan</controlfield><controlfield tag="008">202105s2020 xx |||||o ||| eneng d</controlfield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(CKB)5400000000042702</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(oapen)https://directory.doabooks.org/handle/20.500.12854/68961</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(EXLCZ)995400000000042702</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Fiszman, Susana</subfield><subfield code="4">edt</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">The Contribution of Food Oral Processing</subfield></datafield><datafield tag="260" ind1=" " ind2=" "><subfield code="a">Basel, Switzerland</subfield><subfield code="b">MDPI - Multidisciplinary Digital Publishing Institute</subfield><subfield code="c">2020</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 electronic resource (110 p.)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">computer</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">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.</subfield></datafield><datafield tag="546" ind1=" " ind2=" "><subfield code="a">English</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Research & information: general</subfield><subfield code="2">bicssc</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Biology, life sciences</subfield><subfield code="2">bicssc</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food & society</subfield><subfield code="2">bicssc</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">lipoprotein matrix</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">chewing simulator</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">aroma compound</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">in vitro</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">oral parameters</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">flavor release</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">particle size</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">in vitro oral fragmentation</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">oral phase of starch hydrolysis</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">texture</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">compression test</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">artificial tongue</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">fracture</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">soft machine</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">gellan gum gels</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">care food</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">temporal dominance of sensations (TDS)</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">temporal check-all-that-apply (TCATA)</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">pureed foods</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">carrots</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">starch</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">xanthan</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">oral processing</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">dynamic perception</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">International Dysphagia Diet Standardization Initiative (IDDSI)</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">wine texture</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">body</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">viscosity</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">density</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">trained and expert panel</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">TCATA</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">malnutrition</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">sensorimotor readiness</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">complementary porridge</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">infant</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">mastication</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">swallowing</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">temporal dynamic measurements</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">in-mouth sensory perception</subfield></datafield><datafield tag="776" ind1=" " ind2=" "><subfield code="z">3-03936-834-6</subfield></datafield><datafield tag="776" ind1=" " ind2=" "><subfield code="z">3-03936-835-4</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Tarrega, Amparo</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Fiszman, Susana</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Tarrega, Amparo</subfield><subfield code="4">oth</subfield></datafield><datafield tag="906" ind1=" " ind2=" "><subfield code="a">BOOK</subfield></datafield><datafield tag="ADM" ind1=" " ind2=" "><subfield code="b">2023-03-03 03:58:25 Europe/Vienna</subfield><subfield code="f">system</subfield><subfield code="c">marc21</subfield><subfield code="a">2022-04-04 09:22:53 Europe/Vienna</subfield><subfield code="g">false</subfield></datafield><datafield tag="AVE" ind1=" " ind2=" "><subfield code="P">DOAB Directory of Open Access Books</subfield><subfield code="x">https://eu02.alma.exlibrisgroup.com/view/uresolver/43ACC_OEAW/openurl?u.ignore_date_coverage=true&portfolio_pid=5337922760004498&Force_direct=true</subfield><subfield code="Z">5337922760004498</subfield><subfield code="8">5337922760004498</subfield></datafield></record></collection> |