期刊
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
卷 20, 期 3, 页码 2941-2967出版社
WILEY
DOI: 10.1111/1541-4337.12745
关键词
food structure; health management; oral processing; sensory perception; texture modification
资金
- National Natural Science Foundation of China [31901684]
- Central Public-interest Scientific Institution Basal Research Fund
This paper discusses the main aspects of oral processing of solid foods, emphasizing how food structure influences oral processing, and pointing out that modifying texture/taste based on food structure design can help develop food products for health management.
wUnderstanding the relationship between the structure of solid foods and their oral processing is paramount for enhancing features such as texture and taste and for improving health-related factors such as management of body weight or dysphagia. This paper discusses the main aspects of the oral processing of solid foods across different categories: (1) oral physiology related to chewing, (2) in-mouth food transformation, (3) texture perception, and (4) taste perception, and emphasis is placed on unveiling the underlying mechanisms of how food structure influences the oral processing of solid foods; this is exemplified by comparing the chewing behaviors for a number of representative solid foods. It highlights that modification of the texture/taste of food based on food structure design opens up the possibility for the development of food products that can be applied in the management of health.
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