Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features-Reference-Cited by-同舟云学术

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Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features

Published:2019-09 Issue: Volume:76 Page:109-117
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Rizo A.,Jimenez-Pérez I.,Camacho-García A.,Fiszman S.,Pérez-Soriano P.,Tarrega A.

Funder

Spanish Ministry of the Economy and Competitiveness

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference50 articles.

1. Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties;Aguayo-Mendoza;Food Quality and Preference,2019

2. The effects of bolus hardness on masticatory kinematics;Anderson;Journal of Oral Rehabilitation,2002

3. Use of combined electromyography and kinesthesiology during mastication to chart the oral breakdown of foodstuffs: Relevance to measurement of food texture;Brown;Journal of Texture Studies,1998

4. Evaluation of texture changes due to compositional differences using oral processing;Çakir;Journal of Texture Studies,2012

5. Food oral processing: Some important underpinning principles of eating and sensory perception;Chen;Food Structure,2014

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4. Applicability of electromyography (EMG) as a prospective technique for textural evaluation of different types of biscuits;Journal of Agriculture and Food Research;2024-06

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