Oral processing and texture perception

Authors

Lina Engelen, University of WollongongFollow
Rene De Wijk, Wageningen University and Research Centre

RIS ID

128286

Publication Details

Engelen, L. & de Wijk, R. A. (2012). Oral processing and texture perception. In J. Chen & L. Engelen (Eds.), Food Oral Processing: Fundamentals of Eating and Sensory Perception (pp. 159-176). Oxford: Wiley-Blackwell.

Abstract

In this chapter we will discuss what texture is, why it is important for appreciation of food and how it is perceived. We will review some of the recent findings in the area of instrumental and sensory measurements and perception of texture, and how oral processing impacts on the texture of food and the perception thereof. The main part of the chapter will be based on research performed on semi-solids.