Title
Oral processing and texture perception
RIS ID
128286
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.
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.