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/10.1111/jtxs.12051" target="_blank" rel="noreferrer noopener">http://doi.org/10.1111/jtxs.12051</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
47-61
Issue
1
Volume
45
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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
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Adaptation Of Oral Processing To The Fracture Properties Of Soft Solids
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
2014
2014-02
Subject
The topic of the resource
bolus size; chewing behavior; elastic model foods; electromyography; electromyography; Food Science & Technology; fracture properties; gel texture; gels; hardness; human mastication; jaw movement; jaw tracking; muscle-activity; oral; processing; rheology; sensory; texture
Creator
An entity primarily responsible for making the resource
Koc H; Cakir E; Vinyard C J; Essick G; Daubert C R; Drake M A; Osborne J; Foegeding E A
Description
An account of the resource
Hardness and rubberiness are distinct textural properties that are associated with extended oral processing times and therefore of interest to designing food structure for specific textural properties. Model food gels were developed with (1) increasing strength/hardness and constant deformability or (2) increasing deformability/rubberiness within a limited range of strength. Gel structures were characterized based on mechanical properties and the muscle activity (electromyography) and mandibular movements (three-dimensional jaw tracking) required for oral processing. Increased strength or deformability required more chewing cycles and increased muscle activity to breakdown samples for swallowing. In contrast, jaw movement amplitude increased in all directions with increased strength and remained constant or decreased with increased deformability. Specific mechanical properties that were correlated with oral processing parameters changed as chewing progressed, possibly reflecting a change in dominate mechanical properties and sensory perception during oral processing. Practical ApplicationsA fundamental understanding of how food structure determines sensory texture is essential to designing foods that are healthy and desirable to consumers. Oral processing, from first bite through swallowing, is the main physiological element of texture evaluation. Model soft solid foods with increasing strength/hardness or deformability/rubberiness were developed and characterized by mechanical tests and oral processing. Mastication of harder or more deformable structures required different chewing movements in bolus preparation. The specific mechanical properties relating to oral processing may change during the chewing sequence.
Identifier
An unambiguous reference to the resource within a given context
<a href="http://doi.org/10.1111/jtxs.12051" target="_blank" rel="noreferrer noopener">10.1111/jtxs.12051</a>
Format
The file format, physical medium, or dimensions of the resource
Journal Article or Conference Abstract Publication
2014
bolus size
Cakir E
chewing behavior
Daubert C R
Drake M A
elastic model foods
Electromyography
Essick G
Foegeding E A
Food Science & Technology
fracture properties
gel texture
Gels
hardness
human mastication
jaw movement
jaw tracking
Journal Article or Conference Abstract Publication
Journal of Texture Studies
Koc H
muscle-activity
Oral
Osborne J
processing
Rheology
Sensory
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/10.1146/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
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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
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/10.1111/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
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<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
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