Epidemiological evidence supports a positive association between ultra-processed food
(UPF) consumption and BMI. This has led to recommendations to avoid UPF despite very …

Food oral processing research has attracted a great deal of attention in the last few decades
owing to its paramount importance in governing sensory appreciation and pleasurable …

Background Functional and healthier foods has been seen as important elements in a
healthier lifestyle. In order to obtain these products, reformulation is the main strategy to …

Taste perception is influenced by sensory information not only about the food itself but also
about the external environment where the food is tasted. Prior studies have shown that both …

Background Consumers frequently combine foods with different compositions and
properties within a meal or within a bite; for example bread with spreads or vegetables with …

Nowadays, the logarithmic production of existing well-known food materials is unable to
keep up with the demand caused by the exponential growth of the human population in …

The mouth is the first part of the gastrointestinal tract. During mastication sensory signals
from the mouth, so-called oro-sensory exposure, elicit physiological signals that affect …

The global source of pectin production is primarily citrus fruits. However, food industries
looking for alternative sources for pectin production to reduce their production costs. Fruit …

We consider the validity of the hypothetical concept of the perfect hydrocolloid stabilizer with
particular reference to its functional role in the preparation, storage, eating, and digestion of …

Palatable food consumption brings us happiness and offers a longer-lasting sense of
pleasure compared to other forms of enjoyment, even as we age older (Brillat-Savarin …