Food Oral Processing

Preface xiv Contributors xvii PART ONE ORAL ANATOMY AND PHYSIOLOGY 1 1 Oral Cavity 3 Luciano José Pereira 1.1 Introduction 3 1.2 The oral cavity 3 1.3 Salivary glands and saliva secretion 6 1.4 Orofacial muscles 7 1.5 The tongue 9 1.6 Concluding remarks 12 Acknowledgements 12 References 13 2 Oral Receptors 15 Lina Engelen 2.1 Introduction to oral receptors 15 2.2 Taste 17 2.3 Mechanoreception 22 2.4 Nociception 30 2.5 Thermal perception 33 2.6 Olfaction 36 2.7 Concluding remarks 38 References 38 3 Role of Saliva in the Oral Processing of Food 45 Guy Carpenter 3.1 Introduction 45 3.2 Control of salivary secretion 46 3.3 Functionalities of saliva 50 3.4 Saliva in bolus formation, swallowing and oral clearance 54 3.5 Concluding remarks 56 Acknowledgements 56 References 57 PART TWO FOOD ORAL MANAGEMENT 61 4 Oral Management of Food 63 Andries van der Bilt 4.1 Introduction 63 4.2 Factors infl uencing oral function 63 4.3 Influence of food characteristics on chewing 72 4.4 Neuromuscular control of chewing and swallowing 79 4.5 Concluding remarks 84 References 85 5 Breaking and Mastication of Solid Foods 95 Carolyn F. Ross and Clifford L. Hoye Jr. 5.1 Introduction 95 5.2 Mechanical properties and food texture 96 5.3 Characterisation of mechanical properties 96 5.4 Oral selection of food particles 99 5.5 Breakage function 101 5.6 Concluding remarks 107 References 108 6 Oral Behaviour of Food Emulsions 111 Anwesha Sarkar and Harjinder Singh 6.1 Introduction 111 6.2 Food emulsions in general 112 6.3 Interfacial layers 113 6.4 Emulsion stability 117 6.5 Behaviour of emulsions under oral conditions 121 6.6 Concluding remarks 131 References 132 7 Bolus Formation and Swallowing 139 Jianshe Chen 7.1 Introduction 139 7.2 Mechanisms of swallowing 139 7.3 The formation of a food bolus and the triggering criteria of bolus swallowing 147 7.4 Concluding remarks 154 References 155 PART THREE FOOD ORAL PROCESSING AND SENSORY PERCEPTION 157 8 Oral Processing and Texture Perception 159 Lina Engelen and René A. de Wijk 8.1 Introduction 159 8.2 Where is texture sensed in the mouth? 161 8.3 Texture versus food structure 162 8.4 The measurement of oral processes 164 8.5 Texture versus oral processing 165 8.6 Texture attributes are systematically related 167 8.7 The role of saliva in texture perception 168 8.8 Oral temperature and texture perception 171 8.9 Concluding remarks 172 References 173 9 Oral Processing and Flavour Sensing Mechanisms 177 Sarah Adams and Andrew J. Taylor 9.1 Introduction 177 9.2 Mechanisms for sensing and measuring taste 178 9.3 Mechanisms for sensing and measuring aroma 181 9.4 Mechanisms for sensing and measuring texture 184 9.5 Multi-sensory interactions 187 9.6 Measuring food breakdown and deposition in vivo 189 9.7 Biochemical fl avour changes during oral processing 193 9.8 Applications of knowledge to real food products 195 9.9 Concluding remarks 195 Acknowledgements 196 References 196 10 Multi-sensory Integration and the Psychophysics of Flavour Perception 203 Charles Spence 10.1 Introduction 203 10.2 Taste/Gustation 205 10.3 Olfactory-gustatory interactions in multi-sensory flavour perception 206 10.4 Oral-somatosensory contributions to multi-sensory flavour perception 208 10.5 Auditory contributions to multi-sensory flavour perception 210 10.6 'Visual flavour': visual contributions to multi-sensory flavour perception 211 10.7 The cognitive neuroscience of multi-sensory flavour perception 215 10.8 Concluding remarks 216 References 219 PART FOUR PRINCIPLES AND PRACTICES OF INSTRUMENTAL CHARACTERISATION FOR EATING AND SENSORY PERCEPTION STUDIES 225 11 'Oral' Rheology 227 Jason R. Stokes 11.1 Introduction to food rheology and oral processing 227 11.2 Liquid food rheology and structure 229 11.3 Soft food rheology and microstructure 239 11.4 Solid food breakdown and rheology 245 11.5 Saliva and rheology 246 11.6 Sensory perception and the fluid dynamics between tongue and palate 249 11.7 Concluding remarks 258 References 259 12 'Oral' Tribology 265 Jason R. Stokes 12.1 Introduction 265 12.2 Principles of tribology 266 12.3 Food lubrication 273 12.4 Concluding remarks 284 Acknowledgements 285 References 285 13 Applications of Electromyography (EMG) Technique for Eating Studies 289 Yadira Gonzalez Espinosa and Jianshe Chen 13.1 Introduction 289 13.2 Principles of electromyography technique 289 13.3 EMG experimental design and set-up 293 13.4 Data analysis 304 13.5 Case studies 312 13.6 Concluding remarks 314 References 315 14 Soft Machine Mechanics and Oral Texture Perception 319 Micha Peleg and Maria G. Corradini 14.1 Introduction 319 14.2 Sensory terms and vocabulary 321 14.3 Soft machine mechanics 322 14.4 The 'amplifier' and sensory sensitivity 327 14.5 Adaptation and fatigue 333 14.6 Concluding remarks 334 References 335 PART FIVE APPLICATIONS AND NEW PRODUCT DEVELOPMENTS 337 15 Appreciation of Food Crispness and New Product Development 339 Paula Varela and Susana Fiszman 15.1 Introduction 339 15.2 Appreciation of crispy and crunchy texture 339 15.3 Mechanical and structural features of crispy/crunchy food 340 15.4 Characterisation of crispy/crunchy textures 342 15.5 Infl uence of the product design and formulation, process and storage conditions in the attainment, enhancement and maintenance of the crispy/crunchy character in wet, dry and crusted food products 348 15.6 Concluding remarks 353 References 353 16 Design of Food Structure for Enhanced Oral Experience 357 Adam Burbidge 16.1 Introduction 357 16.2 Biophysics of oral perception 357 16.3 Structural stimuli of mechanoreceptors 363 16.4 Engineering of microstructures in food 370 16.5 Acknowledgements 378 References 378 Index 381 A colour plate section falls between pages 190 and 191.