Characterization of food physical properties by the mastication parameters measured by electromyography of the jaw-closing muscles and mandibular kinematics in young adults

Bioscience, Biotechnology and Biochemistry

Volumn 72, Issue 7, 2008, Pages 1690-1695

  Kohyama, Kaoru ^a   Sasaki, Tomoko ^a   Hayakawa, Fumiyo ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Electromyography; Food texture; Jaw movement; Mastication; Physical properties

Indexed keywords

CANNING; CLARIFICATION; CLUSTER ANALYSIS; DEFORMATION; ELECTROMYOGRAPHY; FINANCIAL DATA PROCESSING; FOOD PRESERVATION; KINEMATICS; MASTICATION; MECHANICS; MUSCLE; PHYSICAL PROPERTIES; PRINCIPAL COMPONENT ANALYSIS; RANDOM VARIABLES;

DEFORMATION PROPERTIES; LARGE DEFORMATIONS; MEAN VALUE (MV); PRINCIPAL COMPONENTS; SOLID FOODS; YOUNG ADULTS;

BIOMECHANICS;

ADULT; ARTICLE; BIOMECHANICS; ELECTROMYOGRAPHY; FOOD; HUMAN; JAW; MANDIBLE; MASTICATION; MASTICATORY MUSCLE; MOVEMENT (PHYSIOLOGY); PHYSIOLOGY;

ADULT; BIOMECHANICS; BITE FORCE; ELECTROMYOGRAPHY; FOOD; HUMANS; JAW; MANDIBLE; MASTICATION; MASTICATORY MUSCLES; MOVEMENT;

EID: 47949104545     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.70769     Document Type: Article

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