期刊
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY
卷 13, 期 -, 页码 167-192出版社
ANNUAL REVIEWS
DOI: 10.1146/annurev-food-052720-103054
关键词
food oral processing; food texture; food flavor; bolus swallowing; eating behavior; food sensory; oral physiology
资金
- National Natural Science Foundation of China [31871885, 31801637]
Food oral processing is a fast-growing research area in the field of food science. This review summarizes the progress in research on food texture, flavor, bolus swallowing, and eating behavior, including background introduction, current findings, and future directions. It also discusses the physical, physiological, and psychological factors involved in each topic. The review concludes with a discussion on research challenges and future outlooks for food oral processing research.
Food oral processing (FOP) is a fast-emerging research area in the food science discipline. Since its first introduction about a decade ago, a large amount of literature has been published in this area, forming new frontiers and leading to new research opportunities. This review aims to summarize FOP research progress from current perspectives. Food texture, food flavor (aroma and taste), bolus swallowing, and eating behavior are covered in this review. The discussion of each topic is organized into three parts: a short background introduction, reflections on current research findings and achievements, and future directions and implications on food design. Physical, physiological, and psychological principles are the main concerns of discussion for each topic. The last part of the review shares views on the research challenges and outlooks of future FOP research. It is hoped that the review not only helps readers comprehend what has been achieved in the past decade but also, more importantly, identify where the knowledge gaps are and in which direction the FOP research will go.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据