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The Contribution of Food Oral Processing

Contributor(s):

Fiszman, Susana||Tarrega, Amparo

Material type: Text

Text

TextSubject(s):

lipoprotein matrix||chewing simulator||aroma compound||in vitro||oral parameters||flavor release||particle size||in vitro oral fragmentation||oral phase of starch hydrolysis||texture||compression test||artificial tongue||fracture||soft machine||gellan gum gels||care food||temporal dominance of sensations (TDS)||temporal check-all-that-apply (TCATA)||pureed foods||carrots||starch||xanthan||oral processing||dynamic perception||International Dysphagia Diet Standardization Initiative (IDDSI)||wine texture||body||viscosity||density||trained and expert panel||TCATA||malnutrition||sensorimotor readiness||complementary porridge||infant||mastication||swallowing||temporal dynamic measurements||in-mouth sensory perception

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Item type	Current library	Call number	Status	Date due	Barcode
E-Books	Kerala University of Digital Sciences, Innovation and Technology Knowledge Centre		Available

English[eng]

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