Devezeaux De Lavergne Marine, Young Ashley K, Engmann Jan, Hartmann Christoph
Nestlé Research Center, Lausanne, Switzerland.
Front Nutr. 2021 Feb 9;8:634410. doi: 10.3389/fnut.2021.634410. eCollection 2021.
We illustrate how scientific understanding of Food Oral Processing enables food product development with specific benefits for several target populations. , and approaches are discussed in the context of their ability to quantify oral processing from the molecular to the macroscopic scale. Based on this understanding, food structures with enhanced performance in terms of hedonic and nutritional properties as well as appropriateness for age and certain medical conditions can be developed. We also discuss current gaps and highlight development opportunities from an industry perspective.
我们阐述了对食物口腔加工的科学理解如何助力食品开发，为多个目标人群带来特定益处。本文在从分子尺度到宏观尺度量化口腔加工能力的背景下，讨论了相关方法。基于这一理解，可以开发出在享乐属性、营养特性以及适合不同年龄和特定医疗状况方面具有更优性能的食物结构。我们还从行业角度讨论了当前存在的差距并突出了发展机遇。
