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  • Book
    edited by Jianshe Chen, Lina Engelen.
    Contents:
    Oral anatomy and physiology
    Oral cavity
    Oral receptors
    Role of saliva in the oral processing of food
    Food oral management
    Oral management of food
    Breaking and mastication of solid foods
    Oral behaviour of food emulsions
    Bolus formation and swallowing
    Food oral processing and sensory perception
    Oral processing and texture perception
    Oral processing and flavour sensing mechanisms
    Multi-sensory integration and the psychophysics of flavour perception
    Principles and practices of instrumental characterisation for eating and sensory perception studies
    'Oral' rheology
    'Oral' tribology
    Applications of electromyography (EMG) technique for eating studies
    Soft machine mechanics and oral texture perception
    Applications and new product developments
    Appreciation of food crispness and new product development
    Design of food structure for enhanced oral experience.
    Digital Access Wiley 2012