Food Oral Processing

Fundamentals of Eating and Sensory Perception

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Éditeur :

Wiley-Blackwell


Paru le : 2012-01-19



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Description
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.
Pages
408 pages
Collection
n.c
Parution
2012-01-19
Marque
Wiley-Blackwell
EAN papier
9781444330120
EAN PDF
9781444360912

Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
408
Taille du fichier
19569 Ko
Prix
195,12 €
EAN EPUB
9781444360929

Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
408
Taille du fichier
8274 Ko
Prix
195,12 €

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