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/10.1016/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
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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
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
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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
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.jhevol.2009.06.001" target="_blank" rel="noreferrer noopener">http://doi.org/10.1016/j.jhevol.2009.06.001</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
710-720
Issue
6
Volume
57
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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
Jaw-muscle fiber architecture in tufted capuchins favors generating relatively large muscle forces without compromising jaw gape
Publisher
An entity responsible for making the resource available
Journal of Human Evolution
Date
A point or period of time associated with an event in the lifecycle of the resource
2009
2009-12
Subject
The topic of the resource
Anthropology; Cebus; cross-sectional area; dental microwear; Early; enamel thickness; Evolutionary Biology; feeding-behavior; Fiber length; genus cebus; hominin diet; mandibular morphology; masseter; masseter muscle; maximal bite force; myofibrillar atpase activity; PCSA; sarcomere-length; skeletal-muscle; Temporalis
Creator
An entity primarily responsible for making the resource
Taylor A B; Vinyard C J
Description
An account of the resource
Tufted capuchins (sensu lato) are renowned for their dietary flexibility and capacity to exploit hard and tough objects. Cebus apella differs from other capuchins in displaying a suite of craniodental features that have been functionally and adaptively linked to their feeding behavior, particularly the generation and dissipation of relatively large jaw forces. We compared fiber architecture of the masseter and temporalis muscles between C. apella (n = 12) and two "untufted" capuchins (C. capucinus, n = 3; C. albifrons, n = 5). These three species share broadly similar diets, but tufted capuchins occasionally exploit mechanically challenging tissues. We tested the hypothesis that tufted capuchins exhibit architectural properties of their jaw muscles that facilitate relatively large forces including relatively greater physiologic cross-sectional areas (PCSA), more pinnate fibers, and lower ratios of mass to tetanic tension (Mass/P-0). Results show some evidence supporting these predictions, as C. apella has relatively greater superficial masseter and temporalis PCSAs, significantly so only for the temporalis following Bonferroni adjustment. Capuchins did not differ in pinnation angle or Mass/P-0. As an architectural trade-off between maximizing muscle force and muscle excursion/contraction velocity, we also tested the hypothesis that C. apella exhibits relatively shorter muscle fibers. Contrary to our prediction, there are no significant differences in relative fiber lengths between tufted and untufted capuchins. Therefore, we attribute the relatively greater PCSAs in tufted capuchins primarily to their larger muscle masses. These findings suggest that relatively large jaw-muscle PCSAs can be added to the suite of masticatory features that have been functionally linked to the exploitation of a more resistant diet by C. apella. By enlarging jaw-muscle mass to increase PCSA, rather than reducing fiber lengths and increasing pinnation, tufted capuchins appear to have increased jaw-muscle and bite forces without markedly compromising muscle excursion and contraction velocity. One performance advantage of this morphology is that it promotes relatively large bite forces at wide jaw gapes, which may be useful for processing large food items along the posterior dentition. We further hypothesize that this morphological pattern may have the ecological benefit of facilitating the dietary diversity seen in tufted capuchins. Lastly, the observed feeding on large objects, coupled with a jaw-muscle architecture that facilitates this behavior, raises concerns about utilizing C. apella as an extant behavioral model for hominins that might have specialized on small objects in their diets. (C) 2009 Elsevier Ltd. All rights reserved.
Identifier
An unambiguous reference to the resource within a given context
<a href="http://doi.org/10.1016/j.jhevol.2009.06.001" target="_blank" rel="noreferrer noopener">10.1016/j.jhevol.2009.06.001</a>
Format
The file format, physical medium, or dimensions of the resource
Journal Article
2009
Anthropology
Cebus
cross-sectional area
dental microwear
Early
enamel thickness
Evolutionary Biology
feeding-behavior
fiber length
genus cebus
hominin diet
Journal Article
Journal of human evolution
mandibular morphology
Masseter
masseter muscle
maximal bite force
myofibrillar atpase activity
PCSA
sarcomere-length
skeletal-muscle
Taylor A B
Temporalis
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/10.1007/s11692-014-9291-6" target="_blank" rel="noreferrer noopener">http://doi.org/10.1007/s11692-014-9291-6</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
595-605
Issue
4
Volume
41
Search for Full-text
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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
Palate Variation and Evolution in New World Leaf-Nosed and Old World Fruit Bats (Order Chiroptera)
Publisher
An entity responsible for making the resource available
Evolutionary Biology
Date
A point or period of time associated with an event in the lifecycle of the resource
2014
2014-12
Subject
The topic of the resource
cranial shape; Craniofacial; evolution; Evolutionary Biology; feeding-behavior; fluctuating asymmetry; food hardness; fossil; geometric; Integration; Modularity; Modularity; morphological integration; Morphometrics; Morphometrics; patterns; Phyllostomid; Pteropodid; record; skull morphology
Creator
An entity primarily responsible for making the resource
Sorensen D W; Butkus C; Cooper L N; Cretekos C J; Rasweiler J J; Sears K E
Description
An account of the resource
Two bat families, the leaf-nosed (Phyllostomidae) and fruit bats (Pteropodidae), have independently evolved the ability to consume plant resources. However, despite their similar ages, species richness and the strong selective pressures placed on the evolution of skull shape by plant-based foods, phyllostomids display more craniofacial diversity than pteropodids. In this study, we used morphometrics to investigate the distribution of palate variation and the evolution of palate diversity in these groups. We focused on the palate because evolutionary alterations in palate morphology are thought to underlie much feeding specialization in bats. We hypothesize that the distribution of palate variation differs in phyllostomids and pteropodids, and that the rate of palate evolution is higher in phyllostomids than pteropodids. The results suggest that the overall level of palate integration is higher in adult populations of pteropodids than phyllostomids but that the distribution of palate variation is otherwise generally conserved among phyllostomids and pteropodids. Furthermore, the results are consistent with these differences in palate integration likely having a developmental basis. The results also suggest that palate evolution has occurred significantly more rapidly in phyllostomids than pteropodids. These findings are consistent with a scenario in which the greater integration of the pteropodid palate has limited its evolvability.
Identifier
An unambiguous reference to the resource within a given context
<a href="http://doi.org/10.1007/s11692-014-9291-6" target="_blank" rel="noreferrer noopener">10.1007/s11692-014-9291-6</a>
Format
The file format, physical medium, or dimensions of the resource
Journal Article
2014
Butkus C
Cooper L N
cranial shape
Craniofacial
Cretekos C J
Evolution
Evolutionary Biology
feeding-behavior
fluctuating asymmetry
food hardness
fossil
geometric
Integration
Journal Article
Modularity
morphological integration
Morphometrics
patterns
Phyllostomid
Pteropodid
Rasweiler J J
record
Sears K E
skull morphology
Sorensen D W
-
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/10.1080/03949370.2014.928655" target="_blank" rel="noreferrer noopener">http://doi.org/10.1080/03949370.2014.928655</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
325-334
Issue
3
Volume
27
Search for Full-text
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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
Unexpected behavior in the Cretaceous: tooth-marked bones attributable to tyrannosaur play
Publisher
An entity responsible for making the resource available
Ethology Ecology & Evolution
Date
A point or period of time associated with an event in the lifecycle of the resource
2015
2015-07
Subject
The topic of the resource
avian play; Behavioral Sciences; bite marks; carnivore taxa; damage; feeding-behavior; mexico; monitor; surfaces; theropod dinosaurs; varanus-komodoensis; Zoology
Creator
An entity primarily responsible for making the resource
Rothschild B M
Identifier
An unambiguous reference to the resource within a given context
<a href="http://doi.org/10.1080/03949370.2014.928655" target="_blank" rel="noreferrer noopener">10.1080/03949370.2014.928655</a>
Format
The file format, physical medium, or dimensions of the resource
Journal Article
2015
avian play
Behavioral Sciences
bite marks
carnivore taxa
damage
Ethology Ecology & Evolution
feeding-behavior
Journal Article
mexico
monitor
Rothschild B M
surfaces
theropod dinosaurs
varanus-komodoensis
Zoology