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Current Perspectives on Food Oral Processing.

Yue He1, Xinmiao Wang1, Jianshe Chen1

  • 1Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;

Annual Review of Food Science and Technology
|March 25, 2022
PubMed
Summary
This summary is machine-generated.

Food oral processing (FOP) research has rapidly advanced, covering texture, flavor, swallowing, and behavior. This review highlights achievements and identifies future directions in food science and design.

Keywords:
bolus swallowingeating behaviorfood flavorfood oral processingfood sensoryfood textureoral physiology

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Area of Science:

  • Food Science
  • Sensory Science
  • Biomechanics

Background:

  • Food oral processing (FOP) has emerged as a significant research area in food science over the past decade.
  • Extensive literature now exists, establishing new research frontiers and opportunities.

Purpose of the Study:

  • To provide a comprehensive review of Food Oral Processing (FOP) research progress.
  • To discuss advancements in food texture, flavor, bolus swallowing, and eating behavior.
  • To identify knowledge gaps and future research directions in FOP.

Main Methods:

  • Review of existing literature on Food Oral Processing.
  • Analysis of research findings from physical, physiological, and psychological perspectives.
  • Discussion organized by topic: texture, flavor, swallowing, and behavior.

Main Results:

  • Significant progress has been made in understanding food texture, flavor perception, bolus swallowing mechanics, and eating behaviors.
  • Research integrates physical, physiological, and psychological principles to explain FOP.
  • Key achievements and current research findings are reflected upon.

Conclusions:

  • The review offers insights into the past decade of FOP research and highlights future research trajectories.
  • It aims to guide future research by identifying knowledge gaps and implications for food design.
  • Future FOP research should focus on interdisciplinary approaches to advance food science and product development.