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1. 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

2. Fracture properties of foods: Experimental considerations and applications to mastication

Author:
Swackhamer, Clay; Bornhorst, Gail M.
Source:
Journal of food engineering 2019 v.263 pp. 213-226
ISSN:
0260-8774
Subject:
mastication,   etc   ; deformation; food quality; foods; saliva; teeth; temperature;     Show all 7 Subjects
Abstract:
... Foods are broken down during oral processing, which for solid foods often involves fracture. The aim of this article is to review previous research applying fracture mechanics to mastication, the effect of selected physiological variables on the fracture of foods in the mouth, and certain experimental methods that can be used to quantify the fracture properties of foods relevant to mastication. Fr ...
DOI:
10.1016/j.jfoodeng.2019.07.002

3. Advertising models in the act of eating: How the depiction of different eating phases affects consumption desire and behavior

Author:
Palcu, Johanna; Haasova, Simona; Florack, Arnd
Source:
Appetite 2019 v.139 pp. 59-66
ISSN:
0195-6663
Subject:
mastication,   etc   ; advertising; food intake; foods; models; motivation; mouth;     Show all 7 Subjects
Abstract:
... In print advertising, the use of static pictures depicting models eating food is common practice. However, less is known about how the depiction of models in different phases of consumption (holding food, moving food to mouth, taking a bite, chewing on food) affects consumers. Theories have proposed that not only do individuals mimic actions, but they also adopt the goals and the motivational patt ...
DOI:
10.1016/j.appet.2019.04.007

4. Executing specific foraging behaviours does not represent a general goal state of foraging in dry sows (Sus scrofa)

Author:
Moser, Julia; Burla, Joan-Bryce; Gygax, Lorenz
Source:
Behavioural processes 2019 v.164 pp. 115-122
ISSN:
0376-6357
Subject:
mastication,   etc   ; Sus scrofa; foraging; grazing; motivation; rooting; sows;     Show all 7 Subjects
Abstract:
... Intensively housed domestic pigs (Sus scrofa) have little opportunity to perform diverse foraging behaviour though they still seem strongly motivated to do so. Here, we investigated whether the execution of specific behaviours may in itself satisfy their foraging motivation.We elicited the specific foraging behaviours rooting, grazing, and biting & chewing by providing 24 dry sows with three diffe ...
DOI:
10.1016/j.beproc.2019.05.005

5. Hand motor skills affect the intake of finger foods in toddlers (12–18 months)

Author:
Remijn, Lianne; da Costa, Saakje; Bodde, Chantal; Gerding, Rianne; Weenen, Hugo; Vereijken, Carel; van der Schans, Cees
Source:
Food quality and preference 2019 v.74 pp. 142-146
ISSN:
0950-3293
Subject:
mastication,   etc   ; bananas; children; crackers; freeze drying; texture; toddlers;     Show all 7 Subjects
Abstract:
... Starting with finger foods is recommended from 7 months in typically developing children. However, information on which finger foods are appropriate and accepted for which age is largely lacking. The purpose of this exploratory study was to determine whether chewing skills, hand motor skills, and other personal and food characteristics influence the intake of finger foods in early life. Thirty chi ...
DOI:
10.1016/j.foodqual.2019.01.019

6. Caffeine release and absorption from caffeinated gums

Author:
Morris, Cecile; Viriot, Sophie M.; Farooq Mirza, Qurat U. A.; Morris, Gordon A.; Lynn, Anthony
Source:
Food & function 2019 v.10 no.4 pp. 1792-1796
ISSN:
2042-650X
Subject:
mastication,   etc   ; caffeine; gastrointestinal system; intestinal absorption; mucosa; pharmacokinetics;     Show all 6 Subjects
Abstract:
... The objectives of this study were to estimate the impact of chewing time on caffeine release from gum and to understand caffeine pharmacokinetics. Caffeine release increased with chewing time (2 min < 5 min < 10 min). Furthermore, two plasma caffeine concentration peaks were observed suggesting that caffeine absorption occurs both through the oral mucosa and gastrointestinal tract. This is of prac ...
DOI:
10.1039/c9fo00431a

7. Environmental Sounds Influence the Multisensory Perception of Chocolate Gelati

Author:
Lin, Yi Hsuan Tiffany; Hamid, Nazimah; Shepherd, Daniel; Kantono, Kevin; Spence, Charles
Source:
Foods 2019 v.8 no.4
ISSN:
2304-8158
Subject:
mastication,   etc   ; bitterness; chocolate; fast food restaurants; fast foods; sweetness;     Show all 6 Subjects
Abstract:
... Recently, it has been shown that various auditory stimuli modulate flavour perception. The present study attempts to understand the effects of environmental sounds (park, food court, fast food restaurant, cafe, and bar sounds) on the perception of chocolate gelato (specifically, sweet, bitter, milky, creamy, cocoa, roasted, and vanilla notes) using the Temporal Check-All-That-Apply (TCATA) method. ...
DOI:
10.3390/foods8040124

8. A systematic review and meta-analysis of the effects of mastication on sustained attention in healthy adults

Author:
Miquel, Sophie; Haddou, Mohamed Ben; Day, Jon E.L.
Source:
Physiology & behavior 2019 v.202 pp. 101-115
ISSN:
0031-9384
Subject:
mastication,   etc   ; adults; cognition; meta-analysis; protocols; standard deviation; systematic review;     Show all 7 Subjects
Abstract:
... The aims of this paper are to conduct: 1) a systematic review of the effects of mastication on sustained attention, and 2) a meta-analysis of the effects of mastication on the performance of participants undertaking cognitive tests. Papers were obtained from MEDLINE and PsycInfo using a systematic approach incorporating defined inclusion and exclusion criteria. Twenty-one papers linking masticatio ...
DOI:
10.1016/j.physbeh.2019.01.003

9. Dynamic flavor release from chewing gum: Mechanisms of release

Author:
Hinderink, Emma B.A.; Avison, Shane; Boom, Remko; Bodnár, Igor
Source:
Food research international 2019 v.116 pp. 717-723
ISSN:
0963-9969
Subject:
mastication,   etc   ; chewing gum; droplets; flavor; hydrophilicity; hydrophobicity; models; water solubility;     Show all 8 Subjects
Abstract:
... Dynamic flavor release curves from chewing gum were measured using an Artificial Mouth coupled to the AFFIRM®. A flavor distribution model for chewing gum is proposed, where flavor is present as droplets in both the hydrophilic (water-soluble) and the hydrophobic (water insoluble) parts of the chewing gum and as molecularly dissolved in the hydrophobic part of the gum. During mastication, the flav ...
DOI:
10.1016/j.foodres.2018.09.002

10. The effect of chewing on oral glucoraphanin hydrolysis in raw and steamed broccoli

Author:
Sarvan, Irmela; van der Klauw, Michelle; Oliviero, Teresa; Dekker, Matthijs; Verkerk, Ruud
Source:
Journal of functional foods 2018 v.45 pp. 306-312
ISSN:
1756-4646
Subject:
mastication,   etc   ; broccoli; glucoraphanin; hydrolysis; steam; sulforaphane; thioglucosidase;     Show all 7 Subjects
Abstract:
... Chewing disrupts broccoli cells, and myrosinase can effectively hydrolyze the glucosinolate glucoraphanin into the biological active sulforaphane. The influence of chewing time and steaming time on glucoraphanin hydrolysis as well as sulforaphane and sulforaphane nitrile formation in broccoli was studied.To study the effect of chewing time on differently steamed broccoli, broccoli was chewed for 1 ...
DOI:
10.1016/j.jff.2018.04.033

11. Physical breakdown of bread and its impact on texture perception: A dynamic perspective

Author:
Gao, Jing; Ong, Jane Jun-Xin; Henry, Jeyakumar; Zhou, Weibiao
Source:
Food quality and preference 2017 v.60 pp. 96-104
ISSN:
0950-3293
Subject:
mastication,   etc   ; breads; deglutition; sensation; texture;     Show all 5 Subjects
Abstract:
... This study aimed to understand the impact of bread structure and its dynamic transformation on people’s chewing behaviour and texture perception. Results from 20 trained panellists showed that bread crust/skin was the dominating factor in oral processing. This ‘outer layer’ introduced a mechanical contrast which increased chewing effort, lowered swallowing thresholds but did not elicit more a comp ...
DOI:
10.1016/j.foodqual.2017.03.014

12. Capturing the impact of oral processing behaviour on consumption time and dynamic sensory perception of ice creams differing in hardness

Author:
Doyennette, Marion; Aguayo-Mendoza, Monica G.; Williamson, Ann-Marie; Martins, Sara I.F.S.; Stieger, Markus
Source:
Food quality and preference 2019 v.78 pp. 103721
ISSN:
0950-3293
Subject:
mastication,   etc   ; eating habits; firmness; hardness; ice cream; melting; odors; sensation; sweetness; texture; tongue; video recording;     Show all 12 Subjects
Abstract:
... Little is known about the oral processing behaviour of ice creams for which the quantification of oral manipulations remains challenging. The impact of oral processing behaviour on dynamic sensory perception of ice creams has not been reported previously, although ice creams are anecdotally known to be consumed following different oral processing strategies. The aims of the study were (1) to compa ...
DOI:
10.1016/j.foodqual.2019.103721

13. Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis

Author:
Pu, Dandan; Zhang, Huiying; Zhang, Yuyu; Sun, Baoguo; Ren, Fazheng; Chen, Haitao; He, Jinna
Source:
Food research international 2019 v.123 pp. 612-622
ISSN:
0963-9969
Subject:
mastication,   etc   ; acetates; butyrates; deglutition; mouth; odor compounds; odors; sensory evaluation; spectroscopy; white bread;     Show all 10 Subjects
Abstract:
... The purpose of this study was to investigate the aroma release and perception from white bread during oral processing by gas chromatography-ion mobility spectrometry (GC-IMS) and dynamic sensory evaluation of temporal dominance of sensations (TDS). TDS curves indicated that two maximum aroma perception signals, fermentation-like and flour-like attributes, were perceived at the beginning and swallo ...
DOI:
10.1016/j.foodres.2019.05.016

14. Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods

Author:
Saldaña, Erick; Soletti, Izabella; Martins, Mariana Marinho; Menegali, Beatriz Schmidt; Merlo, Thais Cardoso; Selani, Miriam Mabel; Teixeira, Ana Clara Bortoluzzi; da Silva, Francides Gomes; Contreras-Castillo, Carmen J.
Source:
Meat science 2019 v.154 pp. 46-53
ISSN:
0309-1740
Subject:
mastication,   etc   ; bacon; data analysis; liquid smoke; manufacturing; multivariate analysis; reforestation; sensation; sensory evaluation;     Show all 9 Subjects
Abstract:
... The aim of the present study was to obtain the dynamic sensory profile of smoked bacon using Temporal Dominance of Sensations (TDS). Eight samples were studied considering different smoking process: six samples were submitted to conventional smoking using different woods from reforestation and two samples were manufactured with liquid smoke. Seventy-eight regular bacon consumers evaluated the samp ...
DOI:
10.1016/j.meatsci.2019.04.006

15. 3D printing of meat

Author:
Dick, Arianna; Bhandari, Bhesh; Prakash, Sangeeta
Source:
Meat science 2019 v.153 pp. 35-44
ISSN:
0309-1740
Subject:
mastication,   etc   ; deglutition; ingredients; manufacturing; meat; meat processing; models; novel foods; nutritive value;     Show all 9 Subjects
Abstract:
... Three-dimensional printing (3DP) process stands as a developing technology for food manufacturing, which offers the opportunity to design novel food products with improved nutritional value and sensorial profile. This review analyses the potential applications of 3DP technology for meat processing and the elemental aspects affecting the printability and post-processing feasibility of 3D printed me ...
DOI:
10.1016/j.meatsci.2019.03.005

16. Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread

Author:
Pu, Dandan; Zhang, Huiying; Zhang, Yuyu; Sun, Baoguo; Ren, Fazheng; Chen, Haitao; Xie, Junfei
Source:
Food chemistry 2019 pp. 125003
ISSN:
0308-8146
Subject:
mastication,   etc   ; ions; least squares; odor compounds; odors; physical properties; sensory evaluation; spectroscopy; white bread;     Show all 9 Subjects
Abstract:
... The oral breakdown, sensory properties, and volatile release during mastication of white bread were investigated. The results of correlation analysis for white breads’ physical properties and their oral physiological parameters during chewing have elucidated that breads’ physical properties determined the oral processing behavior. During chewing of white breads, 15 dominant ions with regularly cha ...
DOI:
10.1016/j.foodchem.2019.125003

17. A new masticatory performance assessment method for infants: A feasibility study

Author:
Tournier, Carole; Demonteil, Lauriane; Canon, Francis; Marduel, Agnès; Feron, Gilles; Nicklaus, Sophie
Source:
Journal of texture studies 2019 v.50 no.3 pp. 237-247
ISSN:
0022-4901
Subject:
mastication,   etc   ; boys; childhood; children; compliance; feasibility studies; gels; girls; infants; teeth; texture; toddlers;     Show all 12 Subjects
Abstract:
... This study evaluated the feasibility of assessing masticatory performance in infants and toddlers. Four groups of healthy children (n = 97, 42 girls and 55 boys) participated in the study: two study groups (SG) followed at 6, 8, and 10 months old (MO) or at 12, 15, and 18 MO, and two control groups (CG) of respectively 10 and 18 MO children. Masticatory performance was determined from children's a ...
DOI:
10.1111/jtxs.12388

18. Chewing and other cues induce grass spines that protect meristems

Author:
Karban, Richard; Takabayashi, Junji
Source:
Arthropod-plant interactions 2019 v.13 no.3 pp. 541-550
ISSN:
1872-8855
Subject:
mastication,   etc   ; Andropogon virginicus; Phragmites australis; grasses; grasshoppers; herbivores; insect larvae; leaves; meristems; plant spines;     Show all 10 Subjects
Abstract:
... Grasses frequently have unidirectional hairs, prickles, and spines; these leaf features have been hypothesized to move herbivores and their chewing damage away from grass meristems, which are located basally. Observations of chewing damage to two grasses, Andropogon virginicus and Phragmites australis, were consistent with this hypothesis as leaf tips received 10 × and 2 × more damage than bases. ...
DOI:
10.1007/s11829-018-9666-1

19. Which variables should be controlled when measuring the granulometry of a chewed bolus? A systematic review

Author:
Bonnet, Guillaume; Batisse, Cindy; Peyron, Marie‐Agnès; Nicolas, Emmanuel; Hennequin, Martine
Source:
Journal of texture studies 2019 v.50 no.3 pp. 194-216
ISSN:
0022-4901
Subject:
mastication,   etc   ; almonds; carrots; deglutition; foods; image analysis; particle size; peanuts; sieving; systematic review; texture;     Show all 11 Subjects
Abstract:
... The distribution of food particles in a chewed bolus characterizes the food destruction after food oral processing (FOP). Previous reviews report that it could be affected by a lot of parameters as the number of chewing strokes, the dental status, but the conditions for producing reproducible data allowing inter‐studies comparison have not been clearly described yet. This systematic review aims to ...
DOI:
10.1111/jtxs.12376

20. Assessment of Oral Function and Proper Diet Level for Frail Elderly Individuals in Nursing Homes Using Chewing Training Food

Author:
Nakagawa, K.; Matsuo, Koichiro
Source:
The journal of nutrition, health & aging 2019 v.23 no.5 pp. 483-489
ISSN:
1279-7707
Subject:
mastication,   etc   ; deformation; deglutition; diet; elderly; long term care; nursing homes; palate; physical properties; pressing; tongue;     Show all 11 Subjects
Abstract:
... OBJECTIVES: We aimed to investigate the relationship between the ability to press Process Lead (PL) in the oral cavity and the tongue pressure and recommended diet form for elderly individuals in nursing homes, using PL normalized physical properties. DESIGN: Cross-sectional observation study. SETTING: Geriatric facilities. PARTICIPANTS: A 100 elderly individuals aged between 67–96 years. MEASUREM ...
DOI:
10.1007/s12603-019-1192-z