Food Oral Processing—An Industry Perspective

Food Oral Processing—An Industry Perspective

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 m...

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Bibliographic Details
Main Authors: Marine Devezeaux De Lavergne, Ashley K. Young, Jan Engmann, Christoph Hartmann
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-02-01
Series:Frontiers in Nutrition
Subjects:
biophysics
mechano-reception
taste molecular release
aroma release
sensory perception
age-appropriate products
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2021.634410/full
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spelling doaj-e9c192c5906844b2a0c62b9555f8aad22021-02-09T04:31:09ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2021-02-01810.3389/fnut.2021.634410634410Food Oral Processing—An Industry PerspectiveMarine Devezeaux De LavergneAshley K. YoungJan EngmannChristoph HartmannWe 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.https://www.frontiersin.org/articles/10.3389/fnut.2021.634410/fullbiophysicsmechano-receptiontaste molecular releasearoma releasesensory perceptionage-appropriate products
collection DOAJ
language English
format Article
sources DOAJ
author Marine Devezeaux De Lavergne
Ashley K. Young
Jan Engmann
Christoph Hartmann
spellingShingle Marine Devezeaux De Lavergne
Ashley K. Young
Jan Engmann
Christoph Hartmann
Food Oral Processing—An Industry Perspective
Frontiers in Nutrition
biophysics
mechano-reception
taste molecular release
aroma release
sensory perception
age-appropriate products
author_facet Marine Devezeaux De Lavergne
Ashley K. Young
Jan Engmann
Christoph Hartmann
author_sort Marine Devezeaux De Lavergne
title Food Oral Processing—An Industry Perspective
title_short Food Oral Processing—An Industry Perspective
title_full Food Oral Processing—An Industry Perspective
title_fullStr Food Oral Processing—An Industry Perspective
title_full_unstemmed Food Oral Processing—An Industry Perspective
title_sort food oral processing—an industry perspective
publisher Frontiers Media S.A.
series Frontiers in Nutrition
issn 2296-861X
publishDate 2021-02-01
description 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.
topic biophysics
mechano-reception
taste molecular release
aroma release
sensory perception
age-appropriate products
url https://www.frontiersin.org/articles/10.3389/fnut.2021.634410/full
work_keys_str_mv AT marinedevezeauxdelavergne foodoralprocessinganindustryperspective
AT ashleykyoung foodoralprocessinganindustryperspective
AT janengmann foodoralprocessinganindustryperspective
AT christophhartmann foodoralprocessinganindustryperspective
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