Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing

  • M. Anandha Rao
Part of the Food Engineering Series book series (FSES)


Sensory assessment of foods is an important area of study. The oral and nonoral assessment of viscosity, and the roles of rheology and tribology in sensory perception of foods are discussed.


Oral and nonoral assessment of viscosity Effective shear rates in the mouth and in processing operations Rheology in the swallowing process 


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Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  1. 1.Department of Food ScienceCornell UniversityGenevaUSA

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