A trial of human electromyography to evaluate texture of softened foodstuffs prepared with freeze-thaw impregnation of macerating enzymes-Reference-Cited by-同舟云学术

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A trial of human electromyography to evaluate texture of softened foodstuffs prepared with freeze-thaw impregnation of macerating enzymes

Published:2014-01 Issue: Volume:21 Page:188-194
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Nakatsu Sayaka,Kohyama Kaoru,Watanabe Yayoi,Hayakawa Fumiyo,Shibata Kenya,Sakamoto Koji,Shimoda Mitsuya

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference37 articles.

1. Analysis of the pattern of suprahyoid muscle activity during pharyngeal swallowing of foods by healthy young subjects;Ashida;Journal of Medical Engineering & Technology,2010

2. Principles of objective texture measurement;Bourne,2002

3. Food texture and dental science;Boyar;Journal of Texture Studies,1986

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

5. Association between textural profiles and surface electromyographic (sEMG) behaviors of microwavable cassava cuttlefish crackers with various expansion ratios;Chang;Food Research International,2013

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of modifying pumpkin preparation on oral processing of breads;Journal of Texture Studies;2024-03-14

2. Potato cubes for the elderly with dysphagia designed through freeze-thaw impregnation technique: Effect of enzymatic hydrolysis;Innovative Food Science & Emerging Technologies;2024-03

3. Use of Hydrocolloids to Control Food Size and Shape;Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition;2022-12-30

4. Texture analysis of dried potato with convective drying by masseter muscle electromyography;Nippon Shokuhin Kagaku Kogaku Kaishi;2022-06-15

5. The effect of different pretreatments followed by enzyme reaction on preparing shape-retaining softened burdock;Food Chemistry;2021-08

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