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mastication, etc ; color; eggplants; firmness; flavor; gastronomy; juiciness; sensation; sous vide; zucchini; Show all 10 Subjects
Abstract:
... The influence of steaming and sous-vide on color, mechanics, mastication, and dynamic sensory perception of eggplant and zucchini was explored. Two cooking methods were deployed at three treatment times (15, 30, and 45 min) to obtain a complete image. Experimental factors and interactions affected the flesh and skin color of the vegetables (P < .05), for most of the analyzed factors. Vegetables’ f ...
mastication, etc ; breads; chocolate; food quality; hazelnuts; mouth; peanut butter; sensation; stickiness; sugar content; sugars; Show all 11 Subjects
Abstract:
... Many foods such as breads and wafers (carrier foods) are commonly consumed in combination with spreads such as jam, peanut butter and chocolate spreads. Sensory assessments are typically performed with carrier foods or spreads alone rather than with combinations thereof. The aim of this study was to investigate the effect of carrier addition (bread, wafer) on dynamic sensory perception of chocolat ...
mastication, etc ; Phaseolus vulgaris; calcium; electric field; energy; hardness; particle size; specific energy; texture; thermal degradation; Show all 10 Subjects
Abstract:
... This study investigated the use of pulsed electric fields/PEF (electric field strengths 1–2 kV/cm, specific energy 9–127 kJ/kg) to facilitate calcium uptake into black beans in preserving their hardness from thermal degradation during subsequent cooking (1 h, 70–90 °C). Increasing specific energy reduced CaCl₂ concentration in PEF processing media to 100 ppm to improve the hardness of cooked black ...
mastication, etc ; instrumentation; sensory evaluation; texture; Show all 4 Subjects
Abstract:
... Food oral processing is a study of mastication that involves food-saliva interaction. Instrumental approaches have improved sensorial attributes like texture by stimulating the oral environment for the past years. However, a thorough estimation of oral food processing is still an open research topic with persisting challenges. This review summarizes the role of tribology as a novel oral processing ...
mastication, etc ; amylose; bound water; cohesion; cultivars; glutinous rice; hardness; microstructure; modulus of elasticity; rheology; saliva; secretion; texture; viscosity; Show all 14 Subjects
Abstract:
... The differences of physical properties of cooked rice among different mastication processes were studied in three rice cultivars differing in amylose contents, that is, japonica rice (JR), indica rice (IR), and waxy rice (WR). The results indicated that the average amount of saliva added was 303.4 ± 15.9 mg/g for JR, 351.5 ± 16.1 mg/g for IR, and 299.1 ± 13.5 mg/g for WR during oral processing. Th ...
mastication, etc ; digestion; digestive tract; gastrointestinal system; humans; Show all 5 Subjects
Abstract:
... Over the last thirty years, in vitro digestion methods have been developed in the laboratory to partly replace animal and human experimentations, enabling different foods to be tested in various conditions. These methods essentially differ in their static or dynamic nature, and in their biochemical or mechanical approach, although hybrid methods exist. In this review, after a section on the digest ...
mastication, etc ; color; discoloration; eggplants; sensation; texture; zucchini; Show all 7 Subjects
Abstract:
... The present study investigated the influence of boiling and grilling deployed at 15, 30, and 45 min on selected eggplant and zucchini qualities. The colorants present in these vegetables contribute to their attractive appearance while presenting health‐benefit components. This study shows that boiling and grilling differently affected the color properties of the eggplant and zucchini flesh and ski ...
mastication, etc ; behavior; humans; pharynx; transcranial magnetic stimulation; Show all 5 Subjects
Abstract:
... When eating, mastication is always followed by swallowing. The present study assessed the effect of mastication on swallowing-related neural pathways in humans. Twenty healthy volunteers participated and underwent baseline transcranial magnetic stimulation to evaluate cortico-pharyngeal and cortico-hand motor-evoked potentials (MEPs). Next, they performed a chewing task and a swallowing task. Repe ...
mastication, etc ; data visualization; landscapes; microstructure; Australia; China; Italy; Show all 7 Subjects
Abstract:
... 3D Food Printing is a hot field of research in which many efforts are concentrating to unleash its potential for renewal. To facilitate this process, we have drawn the global scientific landscape in these first 13 years of experiments by using bibliometric and data visualization approaches. We find a total of 170 documents between 2007 and 2020. China and Australia are the most productive countrie ...
mastication, etc ; adhesion; cohesion; hardness; meat; saliva; temperature; texture; Show all 8 Subjects
Abstract:
... The physiological transformations that happen during oral processing are complex and challenging to capture and measure; however, their knowledge can help design new products for people who struggle with mastication and swallowing. Here we relate chewing, saliva incorporation and bolus properties with initial meat texture. Three different textures (T1—tender, T2—intermediate, T3—tough) were create ...
mastication, etc ; biochemistry; gingiva; macrophages; mechanical damage; monocytes; mucosa; Show all 7 Subjects
Abstract:
... Unlike other non-lymphoid tissues monocytes comprise a large proportion of mononuclear phagocytes present within the gingiva. Their functions and fate remain poorly understood. The oral mucosa faces challenges common to all barrier surfaces, including constant exposure to antigens and the resident commensal bacteria, but also experiences ongoing mechanical damage from mastication. Gingiva monocyte ...
mastication, etc ; color; gastronomy; heat; mechanical stress; potatoes; sensation; temperature; Show all 8 Subjects
Abstract:
... Water-based (boiling and steaming) and contact heating (grilling at low and high temperature) methods deployed at 15, 30, and 45 min were investigated concerning their influence on potato's mechanical properties, mastication, and dynamic sensory perception.Instrumental color difference (ΔE) and triangle test results were explicated together. They revealed negligible ΔE (from one to nine) for grill ...
mastication, etc ; Japan; blood pressure; body mass index; diet history; hypertension; malnutrition; observational studies; odds ratio; oral health; questionnaires; regression analysis; risk; vegetable consumption; Show all 14 Subjects
Abstract:
... Hypertension is related to impaired mastication that causes malnutrition, declining the general health of older adults. This study assessed the role of dietary intake in the relationship between oral health and blood pressure. Eight hundred ninety-four adults aged ≥65 years who independently lived in rural regions of Japan participated in this study. Hypertension was classified according to the gu ...
mastication, etc ; Holstein; body weight; dry matter intake; feeds; forage; sward; technology; Show all 8 Subjects
Abstract:
... Bite mass is the dry matter ingested per prehension bite. It has previously been reported that sward characteristics such as herbage height, density and allowance can affect bite mass in grazing cows. Animal characteristics such as liveweight and incisor arcade breadth may also affect bite mass. Understanding factors that influence bite mass can lead to an improvement in the estimate of dry matter ...
mastication, etc ; electromyography; food texture; hardness; palatability; principal component analysis; rice; texture; Show all 8 Subjects
Abstract:
... Crispness is among the most important food textures that contribute significantly to palatability. This study investigated the association between the perceived crispness and palatability of five types of Japanese rice crackers known as “kakinotane.” Two experiments were conducted using the temporal dominance of sensations (TDS) and temporal drivers of liking (TDL) methods. As descriptors for the ...
mastication, etc ; breads; food chemistry; food intake; gluten; hardness; mouth; satiety; texture; Show all 9 Subjects
Abstract:
... Little is known about the oral processing behavior of gluten-free (GF) products. This study investigated the oral processing behavior of one commercial GF bread and one gluten-containing (GC) equivalent with and without spreads. Oral processing parameters were determined through video recording and the predominant texture attributes were accessed using a check-all-that-apply test. The GF bread was ...
mastication, etc ; broadcast seeding; environmental health; fire suppression; forests; fuel loading; highlands; historic sites; pinyon-juniper; prescribed burning; risk; silt; soil; water erosion; wildfires; wind; woodlands; Utah; Show all 18 Subjects
Abstract:
... Fire suppression has increased fuel load and the risk of catastrophic wildfire in forest and woodland ecosystems across the Western United States. In an effort to reduce fuel load and restore historical structure and function, land managers have implemented fuel reduction treatments on millions of acres. Reducing fuel loads protects people, structures, and in some cases, improves ecosystem health. ...
mastication, etc ; central nervous system; electrodes; electromyography; horses; motor neurons; muscles; skeletal muscle; Show all 8 Subjects
Abstract:
... Superficial skeletal muscle activation is associated with an electric activity. Bidimensional High-Density Surface Electromyography (HD-sEMG) is a non-invasive technique that uses a grid of equally spaced electrodes applied on the skin surface to detect and portray superficial skeletal muscle activation. The goal of the study was to evaluate the feasibility of HD-sEMG to detect electrical activati ...
mastication, etc ; brain stem; childhood; digestive tract; food intake; mouth; obesity; saltiness; satiety; taste; Show all 10 Subjects
Abstract:
... The mouth is the first part of the gastrointestinal tract. During mastication sensory signals from the mouth, so-called oro-sensory exposure, elicit physiological signals that affect satiation and food intake. It has been established that a longer duration of oro-sensory exposure leads to earlier satiation. In addition, foods with more intense sweet or salty taste induce earlier satiation compared ...
mastication, etc ; Eucalyptus; combustion; fire behavior; fuel bed; fuel loading; longevity; smoke; soil heating; wildfires; Show all 10 Subjects
Abstract:
... Mechanical mastication is growing in popularity as a wildfire mitigation technique. Yet few studies quantify its effects on fire behaviour. Such information is needed by fire managers to evaluate its efficacy. Our aim was to develop an understanding of how mastication alters flaming and smouldering durations and the longevity of any effects. Flaming and smouldering duration are important determina ...