TY - BOOK ID - 146065102 TI - The Contribution of Food Oral Processing AU - Fiszman, Susana AU - Tarrega, Amparo PY - 2020 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Research & information: general KW - Biology, life sciences KW - Food & society KW - lipoprotein matrix KW - chewing simulator KW - aroma compound KW - in vitro KW - oral parameters KW - flavor release KW - particle size KW - in vitro oral fragmentation KW - oral phase of starch hydrolysis KW - texture KW - compression test KW - artificial tongue KW - fracture KW - soft machine KW - gellan gum gels KW - care food KW - temporal dominance of sensations (TDS) KW - temporal check-all-that-apply (TCATA) KW - pureed foods KW - carrots KW - starch KW - xanthan KW - oral processing KW - dynamic perception KW - International Dysphagia Diet Standardization Initiative (IDDSI) KW - wine texture KW - body KW - viscosity KW - density KW - trained and expert panel KW - TCATA KW - malnutrition KW - sensorimotor readiness KW - complementary porridge KW - infant KW - mastication KW - swallowing KW - temporal dynamic measurements KW - in-mouth sensory perception KW - lipoprotein matrix KW - chewing simulator KW - aroma compound KW - in vitro KW - oral parameters KW - flavor release KW - particle size KW - in vitro oral fragmentation KW - oral phase of starch hydrolysis KW - texture KW - compression test KW - artificial tongue KW - fracture KW - soft machine KW - gellan gum gels KW - care food KW - temporal dominance of sensations (TDS) KW - temporal check-all-that-apply (TCATA) KW - pureed foods KW - carrots KW - starch KW - xanthan KW - oral processing KW - dynamic perception KW - International Dysphagia Diet Standardization Initiative (IDDSI) KW - wine texture KW - body KW - viscosity KW - density KW - trained and expert panel KW - TCATA KW - malnutrition KW - sensorimotor readiness KW - complementary porridge KW - infant KW - mastication KW - swallowing KW - temporal dynamic measurements KW - in-mouth sensory perception UR - https://www.unicat.be/uniCat?func=search&query=sysid:146065102 AB - 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. ER -