1
40
5
-
Text
A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text.
URL Address
<a href="http://doi.org/10.1111/jtxs.12105" target="_blank" rel="noreferrer noopener">http://doi.org/10.1111/jtxs.12105</a>
Rights
Article information provided for research and reference use only. All rights are retained by the journal listed under publisher and/or the creator(s).
Pages
152-170
Issue
3
Volume
46
Search for Full-text
Locate full-text within NEOMED Library's e-journal collections
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Transforming Structural Breakdown Into Sensory Perception Of Texture
Publisher
An entity responsible for making the resource available
Journal of Texture Studies
Date
A point or period of time associated with an event in the lifecycle of the resource
2015
2015-06
Subject
The topic of the resource
behavior; bolus formation; chewing; elastic model foods; Food Science & Technology; Food structure; fracture properties; human hand; human mastication; mechanoreceptive afferents; mechanoreceptors; oral processing; rheological properties; sensory analysis; taste perception; temporal perception; texture
Creator
An entity primarily responsible for making the resource
Foegeding E A; Vinyard C J; Essick G; Guest S; Campbell C
Identifier
An unambiguous reference to the resource within a given context
<a href="http://doi.org/10.1111/jtxs.12105" target="_blank" rel="noreferrer noopener">10.1111/jtxs.12105</a>
Format
The file format, physical medium, or dimensions of the resource
Journal Article or Conference Abstract Publication
2015
Behavior
bolus formation
Campbell C
chewing
elastic model foods
Essick G
Foegeding E A
Food Science & Technology
Food structure
fracture properties
Guest S
human hand
human mastication
Journal of Texture Studies
mechanoreceptive afferents
Mechanoreceptors
Oral processing
rheological properties
sensory analysis
Taste Perception
temporal perception
texture
Vinyard C J
-
Text
A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text.
URL Address
<a href="http://doi.org/10.1111/j.1745-4603.2011.00286.x" target="_blank" rel="noreferrer noopener">http://doi.org/10.1111/j.1745-4603.2011.00286.x</a>
Rights
Article information provided for research and reference use only. All rights are retained by the journal listed under publisher and/or the creator(s).
Pages
103-129
Issue
2
Volume
42
Search for Full-text
Locate full-text within NEOMED Library's e-journal collections
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
A Comprehensive Approach To Understanding Textural Properties Of Semi- And Soft-solid Foods
Publisher
An entity responsible for making the resource available
Journal of Texture Studies
Date
A point or period of time associated with an event in the lifecycle of the resource
2011
2011-04
Subject
The topic of the resource
cheddar cheese; elastic model; emulsion-filled gels; Food Science & Technology; foods; Fracture mechanics; human mastication; large-deformation properties; low-threshold mechanoreceptors; mechanical-properties; moving tactile stimuli; oral mechanoreceptors; oral processing; periodontal mechanoreceptive afferents; proteins/polysaccharide mixed gels; rheology; sensory analysis; texture
Creator
An entity primarily responsible for making the resource
Foegeding E A; Daubert C R; Drake M A; Essick G; Trulsson M; Vinyard C J; Van de Velde F
Identifier
An unambiguous reference to the resource within a given context
<a href="http://doi.org/10.1111/j.1745-4603.2011.00286.x" target="_blank" rel="noreferrer noopener">10.1111/j.1745-4603.2011.00286.x</a>
Format
The file format, physical medium, or dimensions of the resource
Journal Article or Conference Abstract Publication
2011
cheddar cheese
Daubert C R
Drake M A
elastic model
emulsion-filled gels
Essick G
Foegeding E A
Food Science & Technology
foods
Fracture mechanics
human mastication
Journal of Texture Studies
large-deformation properties
low-threshold mechanoreceptors
mechanical-properties
moving tactile stimuli
oral mechanoreceptors
Oral processing
periodontal mechanoreceptive afferents
proteins/polysaccharide mixed gels
Rheology
sensory analysis
texture
Trulsson M
Van de Velde F
Vinyard C J
-
Text
A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text.
URL Address
<a href="http://doi.org/10.1016/j.foodhyd.2012.02.006" target="_blank" rel="noreferrer noopener">http://doi.org/10.1016/j.foodhyd.2012.02.006</a>
Rights
Article information provided for research and reference use only. All rights are retained by the journal listed under publisher and/or the creator(s).
Pages
234-245
Issue
1
Volume
29
Search for Full-text
Locate full-text within NEOMED Library's e-journal collections
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Dublin Core
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Title
A name given to the resource
Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures
Publisher
An entity responsible for making the resource available
Food Hydrocolloids
Date
A point or period of time associated with an event in the lifecycle of the resource
2012
2012-10
Subject
The topic of the resource
Fracture; Chemistry; Food Science & Technology; feeding-behavior; human mastication; chewing patterns; electromyography; periodontal mechanoreceptors; Physiology; Microstructure; Sensory perception; Texture; food texture; breakdown; elevator muscle-activity; Mixed gels; Oral processing
Creator
An entity primarily responsible for making the resource
Cakir E; Vinyard C J; Essick G; Daubert C R; Drake M; Foegeding E A
Description
An account of the resource
Oral processing is essential in breaking down the physicochemical structure of the food and thus important to the sensory perception of food in the mouth. To have an understanding of protein-based, soft-solid texture perception, a multidisciplinary approach was applied that combined studies of food microstructure with mechanical properties, sensory evaluation, and oral physiology. Model foods were developed by combining ion-induced micro-phase separation and protein-polysaccharide phase separation and inversion. Activities of masseter, anterior temporalis and anterior digastric muscles during oral processing were recorded by electromyography (EMG), while jaw movement amplitudes, durations, and velocities were simultaneously collected by a three-dimensional jaw tracking system (JT-3D). Changes in the microstructure of mixed gels significantly altered the characteristics of the chewing sequence, including the muscle activities, number of chews, chewing duration and chewing frequency. Mechanical attributes related to structural breakdown and sensory perception of firmness were highly correlated with the amount of muscle activity required to transform the initial structure into a bolus ready for swallowing. Chewing frequency was linked to mechanical properties such as recoverable energy, fracture strain and water holding capacity of the gels. Increased adhesiveness and moisture release also resulted in slower chewing frequency. Evaluation of oral processing parameters at various stages (i.e., first cycle, first 5 cycles, and last 3 cycles) was found to be a useful method to investigate the dynamic nature of sensory perception at first bite, during chewing and after swallowing. The study showed that muscle activity and jaw movement can be used to understand the links between physical properties of foods and sensory texture. (C) 2012 Elsevier Ltd. All rights reserved.
Identifier
An unambiguous reference to the resource within a given context
<a href="http://doi.org/10.1016/j.foodhyd.2012.02.006" target="_blank" rel="noreferrer noopener">10.1016/j.foodhyd.2012.02.006</a>
Format
The file format, physical medium, or dimensions of the resource
Journal Article or Conference Abstract Publication
2012
breakdown
Cakir E
Chemistry
chewing patterns
Daubert C R
Drake M
Electromyography
elevator muscle-activity
Essick G
feeding-behavior
Foegeding E A
Food Hydrocolloids
Food Science & Technology
food texture
Fracture
human mastication
Journal Article or Conference Abstract Publication
microstructure
Mixed gels
Oral processing
periodontal mechanoreceptors
Physiology
Sensory perception
texture
Vinyard C J
-
Text
A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text.
URL Address
<a href="http://doi.org/10.1111/j.1745-4603.2011.00335.x" target="_blank" rel="noreferrer noopener">http://doi.org/10.1111/j.1745-4603.2011.00335.x</a>
Rights
Article information provided for research and reference use only. All rights are retained by the journal listed under publisher and/or the creator(s).
Pages
257-267
Issue
4
Volume
43
Search for Full-text
Locate full-text within NEOMED Library's e-journal collections
<p>Users with a NEOMED Library login can search for full-text journal articles at the following url: <a href="https://libraryguides.neomed.edu/home">https://libraryguides.neomed.edu/home</a></p>
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING
Publisher
An entity responsible for making the resource available
Journal of Texture Studies
Date
A point or period of time associated with an event in the lifecycle of the resource
2012
2012-08
Subject
The topic of the resource
model; Food Science & Technology; feeding-behavior; human mastication; electromyography; Texture; Caramel; cheddar cheese texture; cheese; cooked rice; fat reduction; food texture; foods; jaw movement; jaw tracking; muscle-activity; Oral processing; reduced-fat
Creator
An entity primarily responsible for making the resource
Cakir E; Koc H; Vinyard C J; Essick G; Daubert C R; Drake M; Foegeding E A
Description
An account of the resource
Replacement of ingredients or reformulating existing products can significantly change textural characteristics. Our aim was to investigate the effects of sensory input from different textures on adaptation of the chewing pattern. Jaw muscle activity and kinematic measures of mastication were collected by electromyography and a three-dimensional jaw tracking system during chewing of Cheddar cheeses (varying fat content) and caramels (two levels of total fat and sweetened condensed milk). Reducing fat in cheese is associated with increased sensory firmness, springiness and decreased cohesiveness. Oral processing adjusted to decreased fat content with increased closing muscle (temporalis and masseter) activity, a shorter cycle duration and increased power stroke time. Increased adhesiveness in caramels was associated with increased closing and opening muscle activity, longer cycle duration and increased jaw movement. It was shown that changes in composition that produced changes in sensory texture change oral processing parameters of muscle activity and jaw movement. PRACTICAL APPLICATIONS Understanding the mechanisms of texture perception is essential when tailoring food to meet nutritional needs, while maintaining an acceptable level of quality. Textural characteristics change when ingredients are replaced or products are reformulated. In particular, the textures of low-fat or low-calorie products are perceived by consumers to be less pleasing compared with those of traditional foods. Understanding how oral processing is altered in response to changes in texture provides information on the physiology of texture perception that complements sensory analysis and mechanical tests. The aim of this study was to understand how the masticatory sequence adapts to textural variations in cheese and caramel of differing compositions. This information will enhance the understanding of the relationship between food structure and texture perception.
Identifier
An unambiguous reference to the resource within a given context
<a href="http://doi.org/10.1111/j.1745-4603.2011.00335.x" target="_blank" rel="noreferrer noopener">10.1111/j.1745-4603.2011.00335.x</a>
Format
The file format, physical medium, or dimensions of the resource
Journal Article or Conference Abstract Publication
2012
Cakir E
Caramel
cheddar cheese texture
cheese
cooked rice
Daubert C R
Drake M
Electromyography
Essick G
fat reduction
feeding-behavior
Foegeding E A
Food Science & Technology
food texture
foods
human mastication
jaw movement
jaw tracking
Journal Article or Conference Abstract Publication
Journal of Texture Studies
Koc H
model
muscle-activity
Oral processing
reduced-fat
texture
Vinyard C J
-
Text
A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text.
URL Address
<a href="http://doi.org/10.1016/j.foodhyd.2019.03.018" target="_blank" rel="noreferrer noopener">http://doi.org/10.1016/j.foodhyd.2019.03.018</a>
Rights
Article information provided for research and reference use only. All rights are retained by the journal listed under publisher and/or the creator(s).
Pages
311-325
Volume
94
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture
Publisher
An entity responsible for making the resource available
Food Hydrocolloids
Date
A point or period of time associated with an event in the lifecycle of the resource
2019
2019-09
Subject
The topic of the resource
Filled gel; Fracture mechanics; Oral processing; Rheology; Rheomicroscopy; Sensory
Creator
An entity primarily responsible for making the resource
Koç Hicran; Drake MaryAnne; Vinyard Christopher J; Essick Gregory; van de Velde Fred; Foegeding E Allen
Description
An account of the resource
Addition of filler particles is a common approach to alter food structure and thereby change sensory properties. The goal of this investigation was to determine how filler particles alter oral processing patterns and sensory texture perception of two model food gels with distinct mechanical properties. Agar gels (brittle) and κ-carrageenan-locust bean gum gels (ductile) were formulated to have similar strength (fracture stress) but different deformability (fracture strain). Increasing the phase volume of oil droplets decreased fracture stress and stress intensity factor of both filled gels, while the main effect on fracture strain and fracture surface energy was observed for the highly deformable κ-carrageenan-locust bean. Adding oil had general effects of decreasing sensory hardness and particle size and increasing the rate of breakdown. Furthermore, agar gel texture was more sensitive to adding oil, with changes observed in several textural properties of agar gels with no corresponding change in κ-carrageenan-locust bean gels. Adding oil did not change the oral processing pattern based on distance and velocity of jaw movement, along with temporal aspects of each chewing cycle. However, jaw velocity and movement were adjusted for differences in gel type. κ-carrageenan-locust bean gels generally required more muscle activity to prepare for swallowing, and increasing oil content decreased overall muscle activity for both gels. These results imply that gel structure, rather than the amount of oil filler, determined the oral processing pattern.
Identifier
An unambiguous reference to the resource within a given context
<a href="http://doi.org/10.1016/j.foodhyd.2019.03.018" target="_blank" rel="noreferrer noopener">10.1016/j.foodhyd.2019.03.018</a>
2019
Department of Anatomy & Neurobiology
Drake MaryAnne
Essick Gregory
Filled gel
Foegeding E Allen
Food Hydrocolloids
Fracture mechanics
June 2019 Update
Koç Hicran
NEOMED College of Medicine
Oral processing
Rheology
Rheomicroscopy
Sensory
van de Velde Fred
Vinyard Christopher J