Fiszman Susana, Tarrega Amparo
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain.
Foods. 2020 Jul 3;9(7):875. doi: 10.3390/foods9070875.
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.
食物摄入后，会在口腔中停留较短时间。尽管与食物营养物质的总消化吸收时间相比，这段时间很短暂，但它作为消化的第一步至关重要。同样重要的是，当食物在口腔中时，会通过感官被感知，然后做出吞咽的决定。口腔感官知觉是一种综合反应，它在极短的时间内（通常几秒）由咀嚼和吞咽过程中从多个来源收集的复杂信息产生。因此，食物口腔加工研究包含多个方向。本期特刊汇集了一系列研究，这些研究采用了多样的方法，很好地展现了该主题的复杂性和多学科性。
