| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277725 | Journal of Food Engineering | 2012 | 8 Pages |
Abstract
⺠GLCM can be used successfully to investigate bolus formation during chewing. ⺠60-73% of images were correctly classified in their respective chewing cycles. ⺠The contrast textural feature of images was the best marker of food breakdown. ⺠Kinetics of bolus formation varied between breads and subjects.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Carole Tournier, Manon Grass, Dhananjay Zope, Christian Salles, Dominique Bertrand,