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

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

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

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher

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