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1. Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide

Author:
Jovan Ilic; Igor Tomasevic; Ilija Djekic
Source:
International journal of gastronomy and food science 2022 v.28 pp. 100549
ISSN:
1878-450X
Subject:
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 ...
DOI:
10.1016/j.ijgfs.2022.100549

2. Differences in dynamic sensory perception between reformulated hazelnut chocolate spreads decrease when spreads are consumed with breads and wafers

Author:
Karina Gonzalez-Estanol; Danny Cliceri; Franco Biasioli; Markus Stieger
Source:
Food quality and preference 2022 v.98 pp. 104532
ISSN:
0950-3293
Subject:
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 ...
DOI:
10.1016/j.foodqual.2022.104532

3. Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing

Author:
Marbie Alpos; Sze Ying Leong; Veronica Liesaputra; Indrawati Oey
Source:
Innovative food science & emerging technologies 2022 v.75 pp. 102892
ISSN:
1466-8564
Subject:
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 ...
DOI:
10.1016/j.ifset.2021.102892

4. Tribology – Novel oral processing tool for sensory evaluation of food

Author:
Veena Paul; Abhishek Dutt Tripathi; Aparna Agarwal; Pankaj Kumar; Dinesh Chandra Rai
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113270
ISSN:
0023-6438
Subject:
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 ...
DOI:
10.1016/j.lwt.2022.113270

5. Effect of oral processing on texture, rheology properties, and microstructure of three rice varieties

Author:
Sailimuhan Asimi; Ren Xin; Zhang Min; Liu Dongxiao; Amjad Sohail; Li Meng; Peng Jie; Wang Zhenhua; Liang Shan; Wang Ziyuan
Source:
Journal of food process engineering 2022 v.45 no.2 pp. e13942
ISSN:
0145-8876
Subject:
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 ...
DOI:
10.1111/jfpe.13942

6. Méthodes in vitro pour l’étude de la digestion des aliments

Author:
Sébastien Marze
Source:
Cahiers de nutrition et de diététique 2022 v.57 no.2 pp. 139-147
ISSN:
0007-9960
Subject:
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 ...
DOI:
10.1016/j.cnd.2022.01.003

7. Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling

Author:
Jovan Ilic; Igor Tomasevic; Ilija Djekic
Source:
Journal of texture studies 2022 v.53 no.2 pp. 174-184
ISSN:
0022-4901
Subject:
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 ...
DOI:
10.1111/jtxs.12651

8. Chewing modulates the human cortical swallowing motor pathways

Author:
Jin Magara; Wakana Onuki; Reiko Ita; Takanori Tsujimura; Makoto Inoue
Source:
Physiology & behavior 2022 v.249 pp. 113763
ISSN:
0031-9384
Subject:
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 ...
DOI:
10.1016/j.physbeh.2022.113763

9. Drawing the scientific landscape of 3D Food Printing. Maps and interpretation of the global information in the first 13 years of detailed experiments, from 2007 to 2020

Author:
Antonio Derossi; Rossella Caporizzi; Maddalena Paolillo; Mehmet Onur Oral; Carla Severini
Source:
Innovative food science & emerging technologies 2021 v.70 pp. 102689
ISSN:
1466-8564
Subject:
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 ...
DOI:
10.1016/j.ifset.2021.102689

10. Relationship between masticatory variables and bolus characteristics of meat with different textures

Author:
Nelum Pematilleke; Mandeep Kaur; Benu Adhikari; Peter J. Torley
Source:
Journal of texture studies 2021 v.52 no.5-6 pp. 552-560
ISSN:
0022-4901
Subject:
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 ...
DOI:
10.1111/jtxs.12629

11. Gingival monocytes: Lessons from other barriers

Author:
Kelly Wemyss; Joanne E. Konkel
Source:
international journal of biochemistry & cell biology 2022 v.145 pp. 106194
ISSN:
1357-2725
Subject:
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 ...
DOI:
10.1016/j.biocel.2022.106194

12. Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception

Author:
Jovan Ilic; Igor Tomasevic; Ilija Djekic
Source:
International journal of gastronomy and food science 2021 v.25 pp. 100401
ISSN:
1878-450X
Subject:
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 ...
DOI:
10.1016/j.ijgfs.2021.100401

13. The Association of Dietary Intake, Oral Health, and Blood Pressure in Older Adults: A Cross-Sectional Observational Study

Author:
Pinta Marito; Yoko Hasegawa; Kayoko Tamaki; Ma Therese Sta. Maria; Tasuku Yoshimoto; Hiroshi Kusunoki; Shotaro Tsuji; Yosuke Wada; Takahiro Ono; Takashi Sawada; Hiromitsu Kishimoto; Ken Shinmura
Source:
Nutrients 2022 v.14 no.6 pp. -
ISSN:
2072-6643
Subject:
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 ...
DOI:
10.3390/nu14061279

14. Effects of liveweight and incisor arcade breadth on bite mass of grazing Holstein-Friesian dairy cows

Author:
P.S. Alvarez-Hess; M.L. Douglas; M.M. Wright; A.L. Thomson; N. Norbu; W.J. Wales; K. Giri; M.J. Auldist
Source:
Animal feed science and technology 2022 v.286 pp. 115251
ISSN:
0377-8401
Subject:
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 ...
DOI:
10.1016/j.anifeedsci.2022.115251

15. Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words

Author:
Atsuhiro Saita; Kosuke Yamamoto; Alexander Raevskiy; Ryo Takei; Hideaki Washio; Satoshi Shioiri; Nobuyuki Sakai
Source:
Foods 2021 v.10 no.8 pp. -
ISSN:
2304-8158
Subject:
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 ...
DOI:
10.3390/foods10081724

16. Effect of presence of gluten and spreads on the oral processing behavior of breads

Author:
Ana Carolina Mosca; Martina Moretton; Donato Angelino; Nicoletta Pellegrini
Source:
Food chemistry 2022 v.373 pp. 131615
ISSN:
0308-8146
Subject:
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 ...
DOI:
10.1016/j.foodchem.2021.131615

17. Consequences of Piñon-Juniper Woodland Fuel Reduction: Prescribed Fire Increases Soil Erosion While Mastication Does Not

Author:
Claire C. Karban; Mark E. Miller; Jeffrey E. Herrick; Nichole N. Barger
Source:
Ecosystems 2022 v.25 no.1 pp. 122-135
ISSN:
1432-9840
Subject:
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. ...
DOI:
10.1007/s10021-021-00644-6

18. A Preliminary Study on the Use of HD-sEMG for the Functional Imaging of Equine Superficial Muscle Activation during Dynamic Mobilization Exercises

Author:
Fiorenza Gamucci; Marcello Pallante; Sybille Molle; Enrico Merlo; Andrea Bertuglia
Source:
Animals 2022 v.12 no.6 pp. -
ISSN:
2076-2615
Subject:
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 ...
DOI:
10.3390/ani12060785

19. Effects of Oro-Sensory Exposure on Satiation and Underlying Neurophysiological Mechanisms—What Do We Know So Far?

Author:
Marlou P. Lasschuijt; Kees de Graaf; Monica Mars
Source:
Nutrients 2021 v.13 no.5 pp. -
ISSN:
2072-6643
Subject:
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 ...
DOI:
10.3390/nu13051391

20. Quantifying the effect of mastication on flaming and smouldering durations in eucalypt forests and woodlands under laboratory conditions

Author:
J. G. Cawson; B. Pickering; T. D. Penman; A. Filkov
Source:
International journal of wildland fire 2021 v.30 no.8 pp. 611-624
ISSN:
1049-8001
Subject:
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 ...
DOI:
10.1071/WF20157