Food Oral Processing
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Language: en
Pages: 412
Pages: 412
Type: BOOK - Published: 2012-04-16 - Publisher: John Wiley & Sons
This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimenta
Language: en
Pages: 361
Pages: 361
Type: BOOK - Published: 2022-02-02 - Publisher: Royal Society of Chemistry
This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of
Language: en
Pages: 422
Pages: 422
Type: BOOK - Published: 2016-12-27 - Publisher: John Wiley & Sons
This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the
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Pages: 422
Pages: 422
Type: BOOK - Published: 2020-03-09 - Publisher: John Wiley & Sons
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsi
Language: en
Pages: 687
Pages: 687
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
Among the fishes. a remarkably wide range ofbiological adaptations to diverse habitats has evolved. As weIl as living in the conventional habitats of lakes. pon