Compression Test of Food Gels on Artificial Tongue and Its Comparison with Human Test-Reference-Cited by-同舟云学术

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Compression Test of Food Gels on Artificial Tongue and Its Comparison with Human Test

Published:2012-10-15 Issue:2 Volume:44 Page:104-114
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Ishihara Sayaka¹,Nakao Satomi¹,Nakauma Makoto¹,Funami Takahiro¹,Hori Kazuhiro²,Ono Takahiro³,Kohyama Kaoru⁴,Nishinari Katsuyoshi⁵

Affiliation:

1. San-Ei Gen F.F.I., Inc.; 1-1-11 Sanwa-cho Toyonaka Osaka 561-8588 Japan

2. Niigata University Graduate School of Medical and Dental Sciences; 2-5274 Gakkocho-dori Chuo-ku Niigata 951-8514 Japan

3. Osaka University Graduate School of Dentistry; 1-8 Yamada-Oka Suita Osaka 565-0871 Japan

4. National Food Research Institute; National Agriculture and Food Research Organization; 2-1-12 Kannondai Tsukuba Ibaraki 305-8642 Japan

5. Graduate School of Human Life Science; Osaka City University; 3-3-138 Sugimoto Sumiyoshi Osaka 558-8585 Japan

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12002/fullpdf

Reference26 articles.

1. Effect of the texture of food on the masticatory process;Arai;Jpn. J. Oral Biol.,1993

2. Why so many tests to measure texture?

3. Food oral processing - a review;Chen;Food Hydrocolloids,2009

4. Acoustic envelope detector for crispness assessment of biscuits;Chen;J. Texture Studies,2005

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