Consumer Perception and Food Oral Processing: A Dynamic Interplay of Texture, Preference, and Intake

Published 2025

Read in Norwegian

Publication details

Publication type : Academic chapter/article/Conference paper

Contributors : Varela-Tomasco, Paula; Tarrega, Amparo; Nguyen, Quoc Cuong; Rizo, Arantxa

Part of : Reference Module in Food Science ( Elsevier , 2017 )

Year : 2025

Links :
NVA : nva.sikt.no/registration/019af...

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

This chapter explores Food Oral Processing (FOP) and its impact on consumer perception, preferences, and food intake. FOP involves the dynamic transformation of food in the mouth, influencing flavor and texture perception, liking, satiety, and eating behavior. The text emphasizes the significant role of texture in food choice and satiety regulation, linking it to challenges like obesity. It also discusses how individual differences in oral capabilities and eating styles affect the eating experience. The chapter concludes by highlighting FOP's applications in designing healthier, more enjoyable, and satiating food products for a wide range of consumers

Contacts:

Paula Varela-Tomasco

Senior Scientist