Thinly sliced cucumber requires more mastication

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 50, Issue 8, 2003, Pages 339-343

  Kohyama, Kaoru ^a   Nakayama, Yuko ^a   Fukuda, Setsuko ^a   Dan, Haruka ^a   Sasaki, Tomoko ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

CUCUMIS SATIVUS;

EID: 0142072119     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.50.339     Document Type: Article

References (19)

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3. Kohyama, K., Ohtsubo, K., Toyoshima, H. and Shiozawa, K., Electromyographic study on cooked rice with different amylose contents. J. Texture Stud., 29, 101-113 (1998).
4. Kohyama, K., Kobayashi, S., Hatakeyama, E. and Suzuki, T., Electromyographic study of mastication of kelp snack. J. Texture Stud., 31, 577-590 (2000).
5. Kohyama, K., Mioche, L. and Martin, J.-F., Chewing patterns of various texture foods studied by electromyography in young and elderly populations. J. Texture Stud., 33, 269-283 (2002).
6. Sheiham, A. and Steele, J., Does the condition of the mouth and teeth affect the ability to eat certain foods, nutrient and dietary intake and nutritional status amongst older people? Public Health Nutrition, 4, 797-803 (2001).