Food oral processing: Some important underpinning principles of eating and sensory perception

TL;DR: Plant-based beverages are gaining popularity due to health, ecological, and ethical concerns. To create viable alternatives, it is necessary to understand the chemical composition, structure, features, and nutritional attributes of bovine milk and the sensory acceptability of substitutes for beverages made from legumes.

TL;DR: In this article, the impact of different gluten-free bread's inner structure on oral processing and texture perception was evaluated using Temporal Dominance of Sensations (TDS) and tactile perception.

TL;DR: The overall aim of the review is to establish the critical roles of oral friction (thin-film lubrication) in the sensation of astringency and possibly of some other specific sensory features.

TL;DR: It is concluded that age and ethnicity impact oral physiology, anatomy and oral processing behavior of solid foods in consumer groups differing in ethnicity and age.

TL;DR: A brief, up-to-date overview of the literature on the basics of normal salivary composition, flow, and function is provided.

TL;DR: A review of the state-of-the-art in texture research can be found in this article, where the authors define the components of complex textural characteristics, develop an understanding of the perceptual interplay among texture parameters and between textural and other modalities, explore the breakdown pathways in the mouth for various food categories, and repeat earlier studies on consumer attitudes and preferences in the context of 21st century cultures and lifestyles.

TL;DR: The TA.XT2 Texture Analyser as discussed by the authors was used to measure texture and Viscosity in the test setup. But it was not a suitable test procedure to evaluate the effect of temperature on texture measurements.