Food Oral Processing-An Industry Perspective

被引：17

作者：

Devezeaux De Lavergne, Marine ^{[1
]}

Young, Ashley K. ^{[1
]}

Engmann, Jan ^{[1
]}

Hartmann, Christoph ^{[1
]}

机构：

[1] Nestle Res Ctr, Lausanne, Switzerland

来源：

FRONTIERS IN NUTRITION | 2021年 / 8卷

关键词：

biophysics; mechano-reception; taste molecular release; aroma release; sensory perception; age-appropriate products; nutrition for special medical purposes; biomimetic;

D O I：

10.3389/fnut.2021.634410

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

We illustrate how scientific understanding of Food Oral Processing enables food product development with specific benefits for several target populations. in vivo, in vitro, and in silico approaches are discussed in the context of their ability to quantify oral processing from the molecular to the macroscopic scale. Based on this understanding, food structures with enhanced performance in terms of hedonic and nutritional properties as well as appropriateness for age and certain medical conditions can be developed. We also discuss current gaps and highlight development opportunities from an industry perspective.

引用

页数：8

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