Oral Processing and Consumer Perception: Biophysics, Food Microstructures and Health: Volume 30 - Rilegato

Rilegato

ISBN 10: 1788017153 ISBN 13: 9781788017152

Casa editrice: Royal Society of Chemistry, 2022

Riassunto

This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems researched in the context of food oral processing become increasingly complex and therefore the fundamental sections include information on how to build complex food systems.

The main coverage includes the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated. It contains up-to-date research findings, looking at consumer preferences and the response to these preferences by food process technologists and those developing new foods.

The book will be of interest to postgraduate students and researchers in academia and industry who may be from very diverse backgrounds ranging from food process engineers to functional food developers and professionals concerned with swallowing and taste disorders.

Su questo libro

Dalla quarta di copertina

This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems researched in the context of food oral processing become increasingly complex and therefore the fundamental sections include information on how to build complex food systems.

The main coverage includes the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated. It contains up-to-date research findings, looking at consumer preferences and the response to these preferences by food process technologists and those developing new foods.

The book will be of interest to postgraduate students and researchers in academia and industry who may be from very diverse backgrounds ranging from food process engineers to functional food developers and professionals concerned with swallowing and taste disorders.

Dettagli dell'edizione

• Editore: Royal Society of Chemistry
• Data di pubblicazione: 2022
• Lingua: Inglese
• ISBN 10: 1788017153
• ISBN 13: 9781788017152
• Rilegatura: Copertina rigida
• Numero di pagine: 450
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile