کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2845351 | 1166388 | 2008 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Vibromyography of oral processing varies with type of semi-solid food and with sensory judgements
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
بیوشیمی، ژنتیک و زیست شناسی مولکولی
فیزیولوژی
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چکیده انگلیسی
Vibromyography was used to quantify oral activity during the processing of well-characterized semi-solid model foods whilst subjects assessed the intensity of the sensory attributes to thick, creamy, melting, fatty, rough and liking. A series of eleven starch-based vanilla custard desserts was prepared with five different viscosities, three different fat levels, and three different particle sizes. Over 5 sessions, subjects (NÂ =Â 10) took 5Â ml spoonfuls of each of the stimuli for 5Â s before they rated the strength of the various attributes. The results demonstrated that oral movements varied significantly with the type of semi-solid food and with the type of attribute. Individual subjects displayed a highly idiosyncratic behaviour. Oral movements were significantly related to sensory ratings of liking, creaminess and roughness.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Physiology & Behavior - Volume 95, Issue 3, 20 October 2008, Pages 521-526
Journal: Physiology & Behavior - Volume 95, Issue 3, 20 October 2008, Pages 521-526
نویسندگان
René A. de Wijk, Ilse A. Polet, Johannes H.F. Bult, Jon F. Prinz,