1
40
2
-
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
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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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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
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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/10.1111/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
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
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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