Food Oral Processing, 2 Volume Set

Fundamentals of Eating and Sensory Perception

By: Jianshe Chen (Editor)

Write A Review

Hardcover | 13 August 2026 | Edition Number 2

Sorry, we are not able to source the book you are looking for right now.

We did a search for other books with a similar title, however there were no matches. You can try selecting from a similar category, click on the author's name, or use the search box above to find your book.

Presents a comprehensive update on the science of eating, drinking, and sensory perception

Understanding how food is consumed, broken down, and perceived in the mouth is central to the study of sensory science and the development of healthier, more appealing food products. Food Oral Processing: Fundamentals of Eating and Sensory Perception provides an authoritative and fully updated exploration of the physics, physiology, and psychology of oral processing. With international interest in food texture, flavor release, and nutrition at an all-time high, this authoritative resource brings together essential foundations with the latest research advances in the field.

The second edition of Food Oral Processing significantly expands upon its predecessor, featuring 37 chapters that address both revised and emerging areas of inquiry. In addition to in-depth discussion of mastication, swallowing, and oral rheology, the book explores new developments in mass transfer mechanisms of aroma and taste compounds, food-saliva interactions, and oral lubrication. Entirely new chapters address topics such as the unique oral processing dynamics of infants, school children, and the elderly, as well as current insights from neuroscience on the central and peripheral processing of food texture and flavor perception.

Integrating direct applications for product innovation, nutritional design, and public health throughout, Food Oral Processing:

Links oral processing research to sensory science, nutrition, and product development
Examines food-saliva interactions and their role in flavor release and texture perception
Explores the neuroscience of oral processing, including neural pathways of texture and taste perception
Covers advanced techniques such as mastication simulator, EMG, fMRI and etc for in vitro and in situ oral processing studies
Provides insights into designing plant-based and reduced-fat foods for enhanced eating experiences

Food Oral Processing: Fundamentals of Eating and Sensory Perception, Second Edition, remains an essential reference for food scientists, sensory researchers, oral biologists, and dental researchers. It is also ideal for upper-level undergraduate and postgraduate courses in food science, nutrition, sensory perception, and oral physiology

Shipping

	Standard Shipping	Express Shipping
Metro postcodes:	$9.99	$14.95
Regional postcodes:	$9.99	$14.95
Rural postcodes:	$9.99	$14.95

Orders over $79.00 qualify for free shipping.

How to return your order

At Booktopia, we offer hassle-free returns in accordance with our returns policy. If you wish to return an item, please get in touch with Booktopia Customer Care.

Additional postage charges may be applicable.