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1. Feasibility of pooled oral fluid collection from pre-weaning piglets using cotton ropes

Author:
Boulbria, Gwenaël; Normand, Valérie; Leblanc-Maridor, Mily; Belloc, Catherine; Berton, Pauline; Bouchet, Franck; Lebret, Arnaud
Source:
Veterinary and Animal Science 2020 v.9 pp. 100099
ISSN:
2451-943X
Subject:
mastication,   etc   ; blood sampling; cotton; piglets; plastic bags; ropes; suckling; weaning;     Show all 8 Subjects
Abstract:
... Collection of pooled oral fluid (OF) by allowing pigs to chew on a cotton rope is an alternative to blood sampling. However, little is known about the applicability of this method to suckling piglets. The objectives of the present study were to describe the spontaneous interaction of suckling piglets with a rope and to investigate the influence of a rope pre-exposure on the success rate of samplin ...
DOI:
10.1016/j.vas.2020.100099

2. Liking of food textures and its relationship with oral physiological parameters and mouth‐behavior groups

Author:
Kim, Sophia; Vickers, Zata
Source:
Journal of texture studies 2020 v.51 no.3 pp. 412-425
ISSN:
0022-4901
Subject:
mastication,   etc   ; consumer acceptance; foods; mouthfeel; particle size; saliva; surveys; texture;     Show all 8 Subjects
Abstract:
... Researchers have categorized people into four “mouth‐behavior” groups based on their oral processing preferences, and claimed that members of those mouth‐behavior groups differ in their food texture preferences. If people could be classified into groups based on their liking of different textures, food products could be targeted to specific subgroups, potentially enhancing consumer acceptability. ...
DOI:
10.1111/jtxs.12504

3. Developmental and age-related changes in sensorimotor regulation of biting maneuvers in humans

Author:
Almotairy, Nabeel; Kumar, Abhishek; Noirrit-Esclassan, Emmanuelle; Grigoriadis, Anastasios
Source:
Physiology & behavior 2020 v.219 pp. 112845
ISSN:
0031-9384
Subject:
mastication,   etc   ; adulthood; adults; childhood; children; humans; peanuts; teeth; transducers (equipment);     Show all 9 Subjects
Abstract:
... Previous studies indicated distinct differences in biting and chewing behaviors between children and adults. However, these studies used different methodologies and failed to study age-related changes in the fine motor control of biting from childhood to adulthood. Therefore, this study aimed to investigate age-related changes in oral fine motor control in healthy children in comparison to adults. ...
DOI:
10.1016/j.physbeh.2020.112845

4. Validation and Implementation of an Automated Chew Sensor–Based Remote Monitoring Device as Tool for Equine Grazing Research

Author:
Weinert, Jennifer R.; Werner, Jessica; Williams, Carey A.
Source:
Journal of equine veterinary science 2020 v.88 pp. 102971
ISSN:
0737-0806
Subject:
mastication,   etc   ; Standardbred; automation; forage; grazing; hay; mares; monitoring; pastures;     Show all 9 Subjects
Abstract:
... Field studies characterizing equine grazing activity primarily rely on observational protocols, limiting the quantity and accuracy of collected data. The objectives of this study were to validate an automated chew sensor technology, the EquiWatch System (EWS), for detecting grazing behaviors and to demonstrate potential applications of the EWS in equine grazing research. Eight mature standardbred ...
DOI:
10.1016/j.jevs.2020.102971

5. Highly Transparent, Self-Healable, and Adhesive Organogels for Bio-Inspired Intelligent Ionic Skins

Author:
Zhang, Zhixing; Wang, Ling; Yu, Huitao; Zhang, Fei; Tang, Lin; Feng, Yiyu; Feng, Wei
Source:
ACS applied materials & interfaces 2020 v.12 no.13 pp. 15657-15666
ISSN:
1944-8252
Subject:
mastication,   etc   ; artificial intelligence; humans; hydrogels; organogels; polymers; prostheses;     Show all 7 Subjects
Abstract:
... Development of intelligent adaptable materials with unprecedented sensitivity that can mimic the tactile sensing functions of natural skin is a major driving force in the realization of artificial intelligence. Herein, we judiciously designed and synthesized a series of lauryl acrylate-based polymeric organogels with high transparency, mechanical adaptability, self-healing properties, and adhesive ...
DOI:
10.1021/acsami.9b22707

6. Evaluating chewing function: Expanding the dysphagia field using food oral processing and the IDDSI framework

Author:
Cichero, Julie A. Y.
Source:
Journal of texture studies 2020 v.51 no.1 pp. 56-66
ISSN:
0022-4901
Subject:
mastication,   etc   ; deglutition; dysphagia; humans; infancy; pharynx; pneumonia; saliva; screening; texture;     Show all 10 Subjects
Abstract:
... The dysphagia field is still in relative infancy with a sophisticated knowledge base amassed since the early 1980's. The desire to identify aspiration and prevent life threatening pneumonia has resulted in a focus on the complexities of swallowing liquids. However, humans also ingest saliva, food, and oral medications, with the potential for these substances to incompletely clear the pharynx, be a ...
DOI:
10.1111/jtxs.12462

7. Exploring the common and unique variability in TDS and TCATA data – A comparison using canonical correlation and orthogonalization

Author:
Berget, Ingunn; Castura, John C.; Ares, Gaston; Næs, Tormod; Varela, Paula
Source:
Food quality and preference 2020 v.79 pp. 103790
ISSN:
0950-3293
Subject:
mastication,   etc   ; case studies; multivariate analysis; principal component analysis;     Show all 4 Subjects
Abstract:
... Temporal Dominance of Sensations (TDS) and Temporal Check-all-that-Apply (TCATA) from three different case studies are compared by means of canonical correlation analysis, orthogonalization and principal component analysis of the vertically unfolded data (which means that the matrices compared have samples*timepoints in the rows and attributes in the columns). The multivariate analyses decompose t ...
DOI:
10.1016/j.foodqual.2019.103790

8. Influence of meat texture on oral processing and bolus formation

Author:
Pematilleke, Nelum; Kaur, Mandeep; Adhikari, Benu; Torley, Peter
Source:
Journal of food engineering 2020 v.283 pp. 110038
ISSN:
0260-8774
Subject:
mastication,   etc   ; cohesion; cooked foods; deglutition; hardness; meat; meat juices; muscle fibers; particle size distribution; saliva; texture;     Show all 11 Subjects
Abstract:
... Changes that happen with aging have an effect on food texture perception and oral processing behaviour. Mastication and saliva incorporation are two major aspects of oral processing which can be used to evaluate the texture perception of food. This study aimed to investigate inter-oral responses of healthy individuals during chewing in relation to cooked meat texture. Mastication variables were re ...
DOI:
10.1016/j.jfoodeng.2020.110038

9. The effect of the rumen washing mechanism in sheep differs with concentration and size of abrasive particles

Author:
Hatt, Jean-Michel; Codron, Daryl; Ackermans, Nicole L.; Martin, Louise F.; Richter, Henning; Kircher, Patrick R.; Gerspach, Christian; Hummel, Jürgen; Clauss, Marcus
Source:
Palaeogeography, palaeoclimatology, palaeoecology 2020 v.550 pp. 109728
ISSN:
0031-0182
Subject:
mastication,   etc   ; abomasum; abrasives; diet; dust; herbivores; lead; rumen; rumination; sand; sheep; silica; silicates; tooth wear; washing;     Show all 15 Subjects
Abstract:
... Measures of tooth wear have widespread use as proxies in palaeobiological reconstructions. In order to apply these proxies, an understanding of potential influence factors on wear is important. The processes during the digestion in the ruminant organism lead, possibly inadvertently, to a washing of material before it is regurgitated for rumination chewing. Therefore, ruminants might experience les ...
DOI:
10.1016/j.palaeo.2020.109728

10. de la Guérinière was right: Shoulder-in is beneficial for the physical and mental states of horses

Author:
Mendonça, Tiago; Bienboire-Frosini, Cécile; Sanchez, Nicolas; Kowalczyk, Izabela; Teruel, Eva; Descout, Estelle; Pageat, Patrick
Source:
Journal of veterinary behavior 2020 v.38 pp. 14-20
ISSN:
1558-7878
Subject:
mastication,   etc   ; autonomic nervous system; exercise; gait; heart rate; horses; physiological response; trotting;     Show all 8 Subjects
Abstract:
... Lateral exercises are commonly practiced in equitation. Studies on the influence of these exercises on horses' emotional responses are scarce. This study investigated equine behavioral and physiological responses to lateral exercises. Forty horses (11 ± 4 years old) and two riders (one professional and one amateur) were involved in the research. Two sessions of approximately 10 minutes each were p ...
DOI:
10.1016/j.jveb.2020.05.003

11. A pseudo‐mastication sound presentation device to improve the texture of nursing care foods

Author:
Kaneko, Hidekazu; Endo, Hiroshi; Ino, Shuichi
Source:
Journal of texture studies 2020 v.51 no.3 pp. 389-397
ISSN:
0022-4901
Subject:
mastication,   etc   ; crackers; electromyography; malnutrition; motivation; muscles; nursing care; pickles; rice; texture;     Show all 10 Subjects
Abstract:
... The texture of foods is affected by concurrent auditory sensations. To improve the texture of nursing care foods, we developed a pseudo‐mastication sound presentation device based on electromyogram (EMG) signals from the muscles of mastication. EMG signals have enabled us to promptly present care recipients with pseudo‐mastication sounds. However, actual mastication sounds vary in intensity and du ...
DOI:
10.1111/jtxs.12490

12. Controlling sodium release using maltodextrin and octenyl‐succinic‐anhydride‐modified starch with two types of spray‐dryer nozzles

Author:
Cai, Jingwen; Lee, Youngsoo
Source:
Journal of food process engineering 2020 v.43 no.5 pp. e13238
ISSN:
0145-8876
Subject:
mastication,   etc   ; foods; maltodextrins; microencapsulation; nozzles; saltiness; snacks; sodium; sodium chloride; spray drying; spraying; starch;     Show all 12 Subjects
Abstract:
... Controlling sodium release is a promising way to achieve sodium reduction in foods. Microencapsulation can be effective technique to control sodium release. Maltodextrin and octenyl‐succinic‐anhydride (OSA)‐modified starch were evaluated as carriers to encapsulate NaCl using spray drying technique with two‐fluid and three‐fluid nozzles. The sodium release was measured using a conductivity probe. I ...
DOI:
10.1111/jfpe.13238

13. Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers

Author:
Botinestean, Cristina; Hossain, Mohammad; Mullen, Anne M.; Auty, Mark A. E.; Kerry, Joseph P.; Hamill, Ruth M.
Source:
Journal of texture studies 2020 v.51 no.2 pp. 263-275
ISSN:
0022-4901
Subject:
mastication,   etc   ; apples; beef; citric acid; elderly; ingredients; red meat; response surface methodology; rice starch; texture;     Show all 10 Subjects
Abstract:
... Red meat has a tougher texture compared with many other food products, therefore consumption is often reduced among older adults. Acidic treatments had a positive effect on WBSF values (reduced the WBSF values from 23.35 N for control to 14.83 N), and texture parameters and a combination with apple fiber and rice starch may improve the health profile of a meat product with benefits for consumers, ...
DOI:
10.1111/jtxs.12467

14. Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors

Author:
Cattaneo, Camilla; Liu, Jing; Bech, Anne C.; Pagliarini, Ella; Bredie, Wender L.P.
Source:
Food quality and preference 2020 v.80 pp. 103803
ISSN:
0950-3293
Subject:
mastication,   etc   ; cultural differences; food choices; food processing; foods; genetic variation; phenotype; propylthiouracil; taste sensitivity; tongue;     Show all 10 Subjects
Abstract:
... Cultural and genetic differences in consumer populations across the world are important determinants for food preferences. The present study investigated differences in preferred oral processing behaviors between Chinese Asian and Danish Caucasian consumers and the possible relationship to lingual tactile acuity and the two most well-researched phenotypic markers of taste sensitivity, such as 6-n- ...
DOI:
10.1016/j.foodqual.2019.103803

15. The application of pulsed electric field as a sodium reducing strategy for meat products

Author:
Bhat, Zuhaib F.; Morton, James D.; Mason, Susan L.; Bekhit, Alaa El-Din A.
Source:
Food chemistry 2020 v.306 pp. 125622
ISSN:
0308-8146
Subject:
mastication,   etc   ; color; meat jerky; processed meat; pulsed electric fields; saltiness; sodium; sodium chloride;     Show all 8 Subjects
Abstract:
... This study investigated the potential of pulsed electric field (PEF) as a sodium-reduction strategy for processed meat. Beef jerky was used as a model and prepared using different levels of NaCl, viz. 2.0% (control), 1.2% (T₁) and 1.2% along with PEF processing (T₂). A significant (p < 0.05) effect of PEF was observed on shear force (N) and toughness (N/mm s) of the products, which was also reflec ...
DOI:
10.1016/j.foodchem.2019.125622

16. Influence of food adhesivity and quantity in lip closing pressure

Author:
Nakamura, Yuki; Nakajima, Tsutomu; Sasakawa, Yuki; Tsukuno, Saeko; Sakurai, Ryusuke; Kurosawa, Mie; Iwase, Yoko; Saitoh, Issei; Hori, Kazuhiro; Hayashi, Toyohiko; Hayasaki, Haruaki
Source:
Physiology & behavior 2020 v.214 pp. 112743
ISSN:
0031-9384
Subject:
mastication,   etc   ; cream cheese; dairy consumption; deglutition; males; mouth; strain gauges; test meals; yogurt; young adults;     Show all 10 Subjects
Abstract:
... Lip closing is an important motor act in food acquisition. Appropriate food capture in anticipatory and early oral stages of feeding is essential for mastication and swallowing. The aim of this study was to investigate the effect of food type and quantity on lip closing pressure during food capture with a spoon, and to identify normal lip function during food acquisition in healthy young adults. T ...
DOI:
10.1016/j.physbeh.2019.112743

17. Optimizing a determination of chewing efficiency using a solid test food

Author:
van der Glas, Hilbert W.; Liu, Ting; Zhang, Yifan; Wang, Xinmiao; Chen, Jianshe
Source:
Journal of texture studies 2020 v.51 no.1 pp. 169-184
ISSN:
0022-4901
Subject:
mastication,   etc   ; clinical trials; dentistry; elderly; food choices; food industry; particle size; teeth; test meals; young adults;     Show all 10 Subjects
Abstract:
... A test using a solid food is relevant to measure chewing ability (CA) as (a) it includes an integrated functioning of all oral structures involved, (b) an impairment of chewing a solid food causes inevitably diet restrictions, and (c) chewing efficiency (CE) can easily be defined. CE is the number of chewing cycles, N(1/2‐Xo), needed to attain a particular chewing outcome (a median particle size, ...
DOI:
10.1111/jtxs.12477

18. Rumination recognition method of dairy cows based on the change of noseband pressure

Author:
Shen, Weizheng; Zhang, Aijing; Zhang, Yu; Wei, Xiaoli; Sun, Jian
Source:
Information processing in agriculture 2020
ISSN:
2214-3173
Subject:
mastication,   etc   ; dairy cows; deglutition; equipment; head; monitoring; processing technology; rumination; standard deviation; weather;     Show all 10 Subjects
Abstract:
... Rumination is closely related to ruminant's health and welfare, so it is very important to monitor rumination. Rumination monitoring equipment based on chewing and swallowing audio is easy to be affected by ambient noise, equipment based on acceleration sensor is not easy to monitor number of cuds and other information, equipment based on video monitoring has high cost and is easy to be affected b ...
DOI:
10.1016/j.inpa.2020.01.005

19. Tongue strength, masticatory and swallowing dysfunction in patients with chronic temporomandibular disorder

Author:
Marim, Geise Carolina; Machado, Bárbara Cristina Zanandréa; Trawitzki, Luciana Vitaliano Voi; de Felício, Cláudia Maria
Source:
Physiology & behavior 2019 v.210 pp. 112616
ISSN:
0031-9384
Subject:
mastication,   etc   ; deglutition; muscles; patients; saliva; tongue; volunteers;     Show all 7 Subjects
Abstract:
... The possible factors related to functional impairment and limitations in patients with temporomandibular disorders (TMDs) still need to be clarified because recovery of orofacial functions is a goal of their treatment.To investigate whether chronic TMD patients had any changes in tongue strength, besides the difficulty in chewing and orofacial functional impairment, compared to a control group. Mo ...
DOI:
10.1016/j.physbeh.2019.112616

20. Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features

Author:
Rizo, A.; Jimenez-Pérez, I.; Camacho-García, A.; Fiszman, S.; Pérez-Soriano, P.; Tarrega, A.
Source:
Food quality and preference 2019 v.76 pp. 109-117
ISSN:
0950-3293
Subject:
mastication,   etc   ; biscuits; flavor; food intake; texture;     Show all 5 Subjects
Abstract:
... The objective of the present study was to investigate differences in oral activity when biscuits of the same type but with subtle composition differences are consumed and how performing a Temporal Dominance of Sensations (TDS) task modifies the way one eats. In addition, comparisons were made between performing a texture TDS (T-TDS) and a flavour TDS (F-TDS). Oral activity while eating biscuits wi ...
DOI:
10.1016/j.foodqual.2019.04.005