Food Oral Processing: Fundamentals of Eating and Sensory Perception -- Contents -- Preface -- Part One: Oral Anatomy and Physiology -- 1: Oral Cavity -- 1.1 INTRODUCTION -- 1.2 THE ORAL CAVITY -- 1.3 SALIVARY GLANDS AND SALIVA SECRETION -- 1.4 OROFACIAL MUSCLES -- 1.5 THE TONGUE -- 1.6 CONCLUDING REMARKS -- ACKNOWLEDGEMENTS -- REFERENCES -- 2: Oral Receptors -- 2.1 INTRODUCTION TO ORAL RECEPTORS -- 2.1.1 Babies sense the world around them through the mouth -- 2.1.2 Receptors -- 2.1.3 Innervation and transduction -- 2.2 TASTE -- 2.2.1 Taste receptors -- 2.2.2 Taste molecules and modalities -- 2.2.2.1 What substances give rise to the different sensations? -- 2.3 MECHANORECEPTION -- 2.3.1 Tactile stimulation -- 2.3.2 Function during eating -- 2.3.3 Mechanoreceptors in the mouth -- 2.3.3.1 SA1 - form and texture -- 2.3.3.2 FA1 -- 2.3.3.3 SA2 - shape and position of tongue -- 2.3.4 Proprioceptors -- 2.3.4.1 Proprioception -- 2.3.4.2 Muscle spindles -- 2.3.4.3 Golgi tendon organ -- 2.3.4.4 Mechanoreceptors as proprioceptors -- 2.3.5 Periodontal receptors -- 2.3.5.1 Function of periodontal receptors -- 2.3.6 Signal transduction and central processing -- 2.4 NOCICEPTION -- 2.4.1 Nociceptors -- 2.4.2 Nociception in food -- 2.4.3 Nociceptive transduction -- 2.5 THERMAL PERCEPTION -- 2.5.1 Thermal sensation -- 2.5.2 Thermoreceptors -- 2.5.3 Thermal transduction -- 2.5.4 Temperature and food -- 2.5.5 The thermoreception and nociception relation -- 2.6 OLFACTION -- 2.6.1 Olfaction and food -- 2.6.2 Olfactory receptors and transduction -- 2.7 CONCLUDING REMARKS -- REFERENCES -- 3: Role of Saliva in the Oral Processing of Food -- 3.1 INTRODUCTION -- 3.2 CONTROL OF SALIVARY SECRETION -- 3.3 FUNCTIONALITIES OF SALIVA -- 3.3.1 Salivary interactions with the oral mucosa -- 3.3.2 Perception of taste -- 3.3.3 Protection of the oral environment.

3.4: SALIVA IN BOLUS FORMATION, SWALLOWING AND ORAL CLEARANCE -- 3.4.1 Bolus formation and swallowing -- 3.4.2 Post-mastication oral clearance -- 3.5 CONCLUDING REMARKS -- ACKNOWLEDGEMENTS -- REFERENCES -- Part Two: Food Oral Management -- 4: Oral Management of Food -- 4.1 INTRODUCTION -- 4.2 FACTORS INFLUENCING ORAL FUNCTION -- 4.2.1 Dental factors -- 4.2.2 Jaw muscle activity (EMG) and bite force -- 4.2.3 Masticatory performance -- 4.2.4 Swallowing of food -- 4.2.5 Saliva -- 4.3 INFLUENCE OF FOOD CHARACTERISTICS ON CHEWING -- 4.3.1 Influence of food type on muscle activity, chewing force and jaw movement -- 4.3.2 Crispy food -- 4.3.3 Influence of food type and volume on swallowing -- 4.3.4 Muscle activity and jaw movement in various phases of chewing -- 4.4 NEUROMUSCULAR CONTROL OF CHEWING AND SWALLOWING -- 4.4.1 Cortical masticatory area -- 4.4.2 Central pattern generator -- 4.4.3 Peripheral feedback -- 4.4.4 Simulated chewing experiments -- 4.4.5 Neuromuscular control of chewing crispy food -- 4.5 CONCLUDING REMARKS -- REFERENCES -- 5: Breaking and Mastication of Solid Foods -- 5.1 INTRODUCTION -- 5.2 MECHANICAL PROPERTIES AND FOOD TEXTURE -- 5.3 CHARACTERISATION OF MECHANICAL PROPERTIES -- 5.4 ORAL SELECTION OF FOOD PARTICLES -- 5.4.1 The role of the tongue -- 5.4.2 Selection function -- 5.5 BREAKAGE FUNCTION -- 5.5.1 Definition of breakage function -- 5.5.2 Crack initiation and propagation -- 5.5.3 Correlations between breakage function and food mechanical properties -- 5.5.4 Limitations of breakage function -- 5.6 CONCLUDING REMARKS -- REFERENCES -- 6: Oral Behaviour of Food Emulsions -- 6.1 INTRODUCTION -- 6.2 FOOD EMULSIONS IN GENERAL -- 6.3 INTERFACIAL LAYERS -- 6.4 EMULSION STABILITY -- 6.4.1 Depletion f locculation -- 6.4.2 Bridging f locculation -- 6.4.3 Coalescence -- 6.5 BEHAVIOUR OF EMULSIONS UNDER ORAL CONDITIONS.

6.5.1 Saliva-induced destabilisation -- 6.5.1.1 Neutral or negatively charged emulsion−saliva interactions -- 6.5.1.2 Positively charged emulsion−saliva interactions -- 6.5.2 Shear-induced destabilisation -- 6.5.3 Relating oral destabilisation to sensory perception -- 6.5.3.1 Droplet f locculation -- 6.5.3.2 Droplet coalescence -- 6.6 CONCLUDING REMARKS -- REFERENCES -- 7: Bolus Formation and Swallowing -- 7.1 INTRODUCTION -- 7.2 MECHANISMS OF SWALLOWING -- 7.2.1 Stages of swallowing -- 7.2.1.1 The oral phase -- 7.2.1.2 The pharyngeal phase -- 7.2.1.3 The oesophageal phase -- 7.2.2 Oral pressure and bolus swallowing -- 7.2.2.1 Bolus location before swallowing -- 7.2.2.2 The oral pressure -- 7.2.2.3 Measurements of oral pressure -- 7.3 THE FORMATION OF A FOOD BOLUS AND THE TRIGGERING CRITERIA OF BOLUS SWALLOWING -- 7.3.1 Dynamics of bolus formation -- 7.3.2 Critical criteria in triggering a swallow -- 7.3.3 Influences of food properties on bolus formation -- 7.4 CONCLUDING REMARKS -- REFERENCES -- Part Three: Food Oral Processing and Sensory Perception -- 8: Oral Processing and Texture Perception -- 8.1 INTRODUCTION -- 8.1.1 What is texture? -- 8.1.2 Why is texture important for the perception of foods? -- 8.2 WHERE IS TEXTURE SENSED IN THE MOUTH? -- 8.2.1 The special case of the texture of fat -- 8.3 TEXTURE VERSUS FOOD STRUCTURE -- 8.3.1 Liquids -- 8.3.2 Semi-solids -- 8.3.3 Solids -- 8.3.3.1 Crispy and crunchy food -- 8.4 THE MEASUREMENT OF ORAL PROCESSES -- 8.5 TEXTURE VERSUS ORAL PROCESSING -- 8.6 TEXTURE ATTRIBUTES ARE SYSTEMATICALLY RELATED -- 8.7 THE ROLE OF SALIVA IN TEXTURE PERCEPTION -- 8.7.1 Saliva f low rate and texture perception -- 8.7.2 Saliva composition and texture perception -- 8.7.3 Salivary enzymes and texture perception -- 8.8 ORAL TEMPERATURE AND TEXTURE PERCEPTION -- 8.9 CONCLUDING REMARKS -- REFERENCES.

9: Oral Processing and Flavour Sensing Mechanisms -- 9.1 INTRODUCTION -- 9.2 MECHANISMS FOR SENSING AND MEASURING TASTE -- 9.2.1 Taste thresholds -- 9.2.2 Food structure, oral breakdown and tastant release -- 9.3 MECHANISMS FOR SENSING AND MEASURING AROMA -- 9.4 MECHANISMS FOR SENSING AND MEASURING TEXTURE -- 9.5 MULTI-SENSORY INTERACTIONS -- 9.6 MEASURING FOOD BREAKDOWN AND DEPOSITION IN VIVO -- 9.6.1 Imaging food in vivo -- 9.6.2 Spectroscopy of food components in vivo -- 9.6.3 Following mastication in vivo -- 9.7 BIOCHEMICAL FLAVOUR CHANGES DURING ORAL PROCESSING -- 9.8 APPLICATIONS OF KNOWLEDGE TO REAL FOOD PRODUCTS -- 9.9 CONCLUDING REMARKS -- ACKNOWLEDGEMENTS -- REFERENCES -- 10: Multi-sensory Integration and the Psychophysics of Flavour Perception -- 10.1 INTRODUCTION -- 10.2 TASTE/GUSTATION -- 10.3 OLFACTORY-GUSTATORY INTERACTIONS IN MULTI-SENSORY FLAVOUR PERCEPTION -- 10.4 ORAL-SOMATOSENSORY CONTRIBUTIONS TO MULTI-SENSORY FLAVOUR PERCEPTION -- 10.5 AUDITORY CONTRIBUTIONS TO MULTI-SENSORY FLAVOUR PERCEPTION -- 10.6 'VISUAL FLAVOUR': VISUAL CONTRIBUTIONS TO MULTI-SENSORY FLAVOUR PERCEPTION -- 10.7 THE COGNITIVE NEUROSCIENCE OF MULTI-SENSORY FLAVOUR PERCEPTION -- 10.8 CONCLUDING REMARKS -- REFERENCES -- Part Four: Principles and Practices of Instrumental Characterisation for Eating and Sensory Perception Studies -- 11: 'Oral' Rheology -- 11.1 INTRODUCTION TO FOOD RHEOLOGY AND ORAL PROCESSING -- 11.2 LIQUID FOOD RHEOLOGY AND STRUCTURE -- 11.2.1 Dispersions of particles and polymers -- 11.2.2 Shear thinning -- 11.2.3 Viscoelasticity -- 11.2.3.1 Linear viscoelasticity -- 11.2.3.2 Non-linear viscoelasticity: normal stresses -- 11.2.3.3 Extensional viscosity -- 11.2.4 Instrumentation for liquid foods -- 11.2.4.1 Cone-and-plate -- 11.2.4.2 Parallel plate -- 11.2.4.3 Concentric cylinder -- 11.2.4.4 Extensional viscosity.

11.3 SOFT FOOD RHEOLOGY AND MICROSTRUCTURE -- 11.3.1 Microstructure: gels and glasses -- 11.3.2 Rheology -- 11.3.3 Mechanical properties and fracturing behaviour -- 11.4 SOLID FOOD BREAKDOWN AND RHEOLOGY -- 11.5 SALIVA AND RHEOLOGY -- 11.5.1 Saliva -- 11.5.2 Real or artificial saliva to study food-saliva interactions? -- 11.5.3 Saliva rheology -- 11.6 SENSORY PERCEPTION AND THE FLUID DYNAMICS BETWEEN TONGUE AND PALATE -- 11.6.1 Shear f low -- 11.6.2 Shear f low and sensory thickness: what is the shear rate in the mouth? -- 11.6.3 Squeeze f low -- 11.6.4 Shear and squeeze f low: defining an oral shear stress? -- 11.6.5 Micro-rheology: gap dependency, confinement and slip -- 11.7 CONCLUDING REMARKS -- REFERENCES -- 12: 'Oral' Tribology -- 12.1 INTRODUCTION -- 12.2 PRINCIPLES OF TRIBOLOGY -- 12.2.1 Hydrodynamic lubrication and the Reynolds equation -- 12.2.2 Elastohydrodynamic lubrication -- 12.2.3 Film thickness and friction in isoviscous elastohydrodynamic lubrication -- 12.2.4 Limits of hydrodynamic lubrication: Stribeck curve -- 12.2.5 Boundary lubrication -- 12.3 FOOD LUBRICATION -- 12.3.1 Kokini models for 'smoothness' and 'slipperiness' -- 12.3.2 Biosubstrates and simulated oral contacts -- 12.3.3 Soft-tribology -- 12.3.3.1 Master curves -- 12.3.3.2 Emulsions -- 12.3.3.3 Hydrocolloids -- 12.3.3.4 Saliva -- 12.4 CONCLUDING REMARKS -- ACKNOWLEDGEMENTS -- REFERENCES -- 13: Applications of Electromyography (EMG) Technique for Eating Studies -- 13.1 INTRODUCTION -- 13.2 PRINCIPLES OF ELECTROMYOGRAPHY TECHNIQUE -- 13.2.1 Muscle motors and their activation -- 13.2.2 Surface electromyography vs. intra-muscular electromyography -- 13.3.3 Main mastication muscles for surface electromyography studies -- 13.3 EMG EXPERIMENTAL DESIGN AND SET-UP -- 13.3.1 Electrodes, location and placement -- 13.3.2 Selection criteria of subjects for EMG studies.

13.3.3 Experimental procedures.