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Open AccessEditorial

Oral Processing Studies: Why Multidisiciplinary?

Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain
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Foods 2020, 9(7), 875; https://doi.org/10.3390/foods9070875
Received: 15 June 2020 / Revised: 1 July 2020 / Accepted: 2 July 2020 / Published: 3 July 2020
(This article belongs to the Special Issue The Contribution of Food Oral Processing)
When food is ingested, it remains in the mouth for a short period of time. Although this period is brief compared to the total food nutrient digestion and absorption time, it is crucially important as it is the first step in digestion. It is also very important that, while the food is in the mouth, it is perceived by the senses and then a decision is made on swallowing. Oral sensory perception is an integrative response, which is generated in very short time (normally a few seconds) from complex information gathered from multiple sources during mastication and swallowing. Consequently, food oral processing studies include many orientations. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complexity and multidisciplinarity of the subject. View Full-Text
Keywords: oral processing; mastication; swallowing; temporal dynamic measurements; in-mouth sensory perception oral processing; mastication; swallowing; temporal dynamic measurements; in-mouth sensory perception
MDPI and ACS Style

Fiszman, S.; Tarrega, A. Oral Processing Studies: Why Multidisiciplinary? Foods 2020, 9, 875.

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