Instrumental and sensory quantification of oral coatings retained after swallowing semi-solid foods

Archives of Oral Biology

Volumn 51, Issue 12, 2006, Pages 1071-1079

  Prinz, J F ^a   Huntjens, L ^a,c   de Wijk, R A ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c TNO   (Netherlands)

Author keywords

Coating; Creaminess; Fat; Optical transmission; Semi solid food; Turbidity

Indexed keywords

STARCH;

ARTICLE; DAIRY PRODUCT; FAT INTAKE; HUMAN; METHODOLOGY; MOUTH; ODOR; PHOTOMETRY; PHYSIOLOGY; SENSATION; SWALLOWING; TASTE; TONGUE; VISCOSITY;

DAIRY PRODUCTS; DEGLUTITION; DIETARY FATS; HUMANS; MOUTH; NEPHELOMETRY AND TURBIDIMETRY; SENSATION; SMELL; STARCH; TASTE; TONGUE; VISCOSITY;

AVES;

EID: 33750626873     PISSN: 00039969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.archoralbio.2006.05.008     Document Type: Article

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