1
40
3
-
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/10.1146/annurev-food-030212-182637" target="_blank" rel="noreferrer noopener">http://doi.org/10.1146/annurev-food-030212-182637</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
237-266
Volume
4
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
Food Oral Processing: Conversion Of Food Structure To Textural Perception
Publisher
An entity responsible for making the resource available
Annual Review of Food Science and Technology, Vol 4
Date
A point or period of time associated with an event in the lifecycle of the resource
2013
2013
Subject
The topic of the resource
chewing behavior; Fracture; fracture properties; fundamental mechanical parameters; human; large-deformation properties; mastication; nasal aroma; physical properties; proteins/polysaccharide mixed gels; release; rheology; sensory perception; sensory texture; time-intensity; viscoelastic model foods
Creator
An entity primarily responsible for making the resource
Koc H; Vinyard C J; Essick G K; Foegeding E A
Description
An account of the resource
Food oral processing includes all muscle activities, jaw movements, and tongue movements that contribute to preparing food for swallowing. Simultaneously, during the transformation of food structure to a bolus, a cognitive representation of food texture is formed. These physiological signals detected during oral processing are highly complex and dynamic in nature because food structure changes continuously due to mechanical and biochemical breakdown coupled with the lubricating action of saliva. Multiple and different sensations are perceived at different stages of the process. Although much work has focused on factors that determine mechanical (e. g., rheological and fracture) and sensory properties of foods, far less attention has been paid to linking food transformations that occur during oral processing with sensory perception of texture. Understanding how food structure influences specific patterns of oral processing and how these patterns relate to specific textural properties and their cognitive representations facilitates the design of foods that are nutritious, healthy, and enjoyable.
Identifier
An unambiguous reference to the resource within a given context
<a href="http://doi.org/10.1146/annurev-food-030212-182637" target="_blank" rel="noreferrer noopener">10.1146/annurev-food-030212-182637</a>
Format
The file format, physical medium, or dimensions of the resource
Book Chapter
2013
Annual Review of Food Science and Technology, Vol 4
Book Chapter
chewing behavior
Essick G K
Foegeding E A
Fracture
fracture properties
fundamental mechanical parameters
Human
Koc H
large-deformation properties
Mastication
nasal aroma
physical properties
proteins/polysaccharide mixed gels
release
Rheology
Sensory perception
sensory texture
time-intensity
Vinyard C J
viscoelastic model foods
-
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
<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
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/10.1016/j.foodhyd.2011.04.011" target="_blank" rel="noreferrer noopener">http://doi.org/10.1016/j.foodhyd.2011.04.011</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
33-43
Issue
1
Volume
26
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
The effect of microstructure on the sensory perception and textural characteristics of whey protein/kappa-carrageenan mixed gels
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
2012-01
Subject
The topic of the resource
Fracture; Chemistry; mechanism; quality; Food Science & Technology; Fracture; mechanical-properties; cheddar cheese; Microstructure; Mixed gels; Sensory perception; Texture
Creator
An entity primarily responsible for making the resource
Cakir E; Daubert C R; Drake M A; Vinyard C J; Essick G; Foegeding E A
Description
An account of the resource
The objective of the study was to understand how physical and structural properties of food translate into sensory perception. A range of gels with different structures were developed by combined mechanisms of ion-induced micro-phase separation of whey proteins, whey protein/k-carrageenan phase separation and network inversion. Descriptive sensory analysis was used to assess textural attributes of gels during the oral processing phases of first compression by tongue, first bite, mastication, and post swallow. Large deformation properties and fracture behavior of the gels were determined by uniaxial compression and single-edge notched bend tests. Mechanical properties at varying stages of deformation (before, during and after fracture) and sensory properties at different stages of oral processing (first compression, first bite and after 5-8 chews) followed similar trends based on the change in microstructure. Recoverable energies of gels were in agreement with springiness and compressibility evaluated at first compression in the mouth before biting. Young's modulus together with fracture properties, including critical energy release rate and fracture toughness, varied among different microstructures along with firmness. After the fracture point, the speed of macroscopic breakdown determined the fracture type of the gels, which was related to the degree of fracturability at the first bite. Overall, five out of six microstructures were discriminated in sensory texture properties. It was demonstrated that defined physical and sensorial properties of soft-solid foods can be generated by modifying the gel microstructure through colloidal interactions. (C) 2011 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.2011.04.011" target="_blank" rel="noreferrer noopener">10.1016/j.foodhyd.2011.04.011</a>
Format
The file format, physical medium, or dimensions of the resource
Journal Article or Conference Abstract Publication
2012
Cakir E
cheddar cheese
Chemistry
Daubert C R
Drake M A
Essick G
Foegeding E A
Food Hydrocolloids
Food Science & Technology
Fracture
Journal Article or Conference Abstract Publication
mechanical-properties
mechanism
microstructure
Mixed gels
quality
Sensory perception
texture
Vinyard C J