Differences in oral processing behavior of consumers varying in age, gender and ethnicity lead to changes in bolus properties but only to small differences in dynamic texture perception of sausages-Reference-Cited by-同舟云学术

Differences in oral processing behavior of consumers varying in age, gender and ethnicity lead to changes in bolus properties but only to small differences in dynamic texture perception of sausages

Published:2020 Issue:11 Volume:11 Page:10022-10032
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Aguayo-Mendoza Monica G.¹²³⁴⁵^ORCID,Martinez-Almaguer Eduardo F.⁴⁵²³,Piqueras-Fiszman Betina⁶⁵⁷³,Stieger Markus¹²³⁸⁵

Affiliation:

1. TiFN

2. 6700 AA Wageningen

3. The Netherlands

4. Physics and Physical Chemistry of Foods

5. Wageningen University

6. Marketing and Consumer Behavior Group

7. 6706KN Wageningen

8. Division of Human Nutrition and Health

Abstract

Consumer characteristics such as age, gender and ethnicity influence oral processing behavior through consumption time.

Funder

Ministerie van Economische Zaken

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01835J

Reference53 articles.

1. Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties

2. Natural bites, food consistency and feeding behaviour in man

3. CONSEQUENCES OF INDIVIDUAL CHEWING STRATEGIES ON BOLUS RHEOLOGICAL PROPERTIES AT THE SWALLOWING THRESHOLD

4. How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age

5. Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently

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