Oral processing of food is a dynamic process involving a range of deformation processes.
The mechanical properties and the rheology of food have been widely used to understand …

This review addresses a fundamental neuroscientific question in food perception: how
multimodal features of food are integrated. Much research and conceptualization has …

Sensory characterization is one of the most powerful, sophisticated, and extensively applied
tools in sensory science. This book focuses on sensory characterization of food and non …

Among descriptive sensory evaluation methods, temporal methods have a wide audience in
food science because they make it possible to follow perception as close as possible to the …

There is still a gap between instrumental measurement and sensory evaluation because of
the complexity of food texture in spite of many efforts. In sensory evaluation, the terms …

Understanding the relationship between food texture perception and food structure is of
increasing importance for companies wishing to produce texturally attractive food products …

With input from oral keynote and plenary presentations at the 14 th Pangborn Sensory
Science Symposium in 2021, a historical timeline and selective summary of sensory and …

Sugar reduction is a major technical challenge for the food industry to address in response
to public health concerns regarding the amount of added sugars in foods. This paper …

There is a desire to alter food composition to make foods healthier and at the same time not
diminish sensory quality. This requires an understanding of key elements of food structure …

Food oral processing is not only important for the ingestion and digestion of food, but also
plays an important role in the perception of texture and flavor. This overall sensory …