메뉴 건너뛰기




Volumn 22, Issue 4, 2011, Pages 332-339

Mastication of heterogeneous foods: Peanuts inside two different food matrices

Author keywords

Chewing; Food bolus; Mastication; Particle size distribution; Texture

Indexed keywords

ARACHIS HYPOGAEA; THEOBROMA CACAO;

EID: 79952188789     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2010.12.004     Document Type: Article
Times cited : (69)

References (34)
  • 1
    • 0030811230 scopus 로고    scopus 로고
    • Mechanical properties of foods responsible for resisting food breakdown in the human mouth
    • Agrawal K.R., Lucas P.W., Prinz J.F., Bruce I.C. Mechanical properties of foods responsible for resisting food breakdown in the human mouth. Archives of Oral Biology 1997, 42(1):1-9.
    • (1997) Archives of Oral Biology , vol.42 , Issue.1 , pp. 1-9
    • Agrawal, K.R.1    Lucas, P.W.2    Prinz, J.F.3    Bruce, I.C.4
  • 3
    • 33750199947 scopus 로고    scopus 로고
    • Some engineering properties of peanut and kernel
    • Aydin C. Some engineering properties of peanut and kernel. Journal of Food Engineering 2007, 79(3):810-816.
    • (2007) Journal of Food Engineering , vol.79 , Issue.3 , pp. 810-816
    • Aydin, C.1
  • 5
    • 0034215652 scopus 로고    scopus 로고
    • Dynamics of food breakdown during eating in relation to perceptions of texture and preference: A study on biscuits
    • Brown W.E., Braxton D. Dynamics of food breakdown during eating in relation to perceptions of texture and preference: A study on biscuits. Food Quality and Preference 2000, 11(4):259-267.
    • (2000) Food Quality and Preference , vol.11 , Issue.4 , pp. 259-267
    • Brown, W.E.1    Braxton, D.2
  • 6
    • 0032349710 scopus 로고    scopus 로고
    • Use of combined electromyography and kinesthesiology during mastication to chart the oral breakdown of foodstuffs: Relevance to measurement of food texture
    • Brown W.E., Eves D., Ellison M., Braxton D. Use of combined electromyography and kinesthesiology during mastication to chart the oral breakdown of foodstuffs: Relevance to measurement of food texture. Journal of Texture Studies 1998, 29(2):145-167.
    • (1998) Journal of Texture Studies , vol.29 , Issue.2 , pp. 145-167
    • Brown, W.E.1    Eves, D.2    Ellison, M.3    Braxton, D.4
  • 7
    • 84986765175 scopus 로고
    • Characterisation of Patterns of Chewing behaviour in human subjects and their influence on texture perception
    • Brown W.E., Langley K.R., Martin A., Mac Fie H.J.H. Characterisation of Patterns of Chewing behaviour in human subjects and their influence on texture perception. Journal of Texture Studies 1994, 25(4):455-468.
    • (1994) Journal of Texture Studies , vol.25 , Issue.4 , pp. 455-468
    • Brown, W.E.1    Langley, K.R.2    Martin, A.3    Mac Fie, H.J.H.4
  • 8
    • 70449498716 scopus 로고    scopus 로고
    • Investigating the effect of moisture content on some properties of peanut by aid of digital image analysis
    • ElMasry G., Radwan S., ElAmir M., ElGamal R. Investigating the effect of moisture content on some properties of peanut by aid of digital image analysis. Food and Bioproducts Processing 2009, 87(4):273-281.
    • (2009) Food and Bioproducts Processing , vol.87 , Issue.4 , pp. 273-281
    • ElMasry, G.1    Radwan, S.2    ElAmir, M.3    ElGamal, R.4
  • 10
    • 33744931097 scopus 로고    scopus 로고
    • Effect of texture of plastic and elastic model foods on the parameters of mastication
    • Foster K.D., Woda A., Peyron M.A. Effect of texture of plastic and elastic model foods on the parameters of mastication. Journal of Neurophysiology 2006, 95(6):3469-3479.
    • (2006) Journal of Neurophysiology , vol.95 , Issue.6 , pp. 3469-3479
    • Foster, K.D.1    Woda, A.2    Peyron, M.A.3
  • 12
    • 0032955764 scopus 로고    scopus 로고
    • Food transport and bolus formation during complete feeding sequences on foods of different initial consistency
    • Hiiemae K.M., Palmer J.B. Food transport and bolus formation during complete feeding sequences on foods of different initial consistency. Dysphagia 1999, 14(1):31-42.
    • (1999) Dysphagia , vol.14 , Issue.1 , pp. 31-42
    • Hiiemae, K.M.1    Palmer, J.B.2
  • 16
    • 0027313727 scopus 로고
    • Anisotropy in the fracture properties of apple flesh as investigated by crack-opening tests
    • Khan A.A., Vincent J.F.V. Anisotropy in the fracture properties of apple flesh as investigated by crack-opening tests. Journal of Materials Science 1993, 28(1):45-51.
    • (1993) Journal of Materials Science , vol.28 , Issue.1 , pp. 45-51
    • Khan, A.A.1    Vincent, J.F.V.2
  • 17
    • 8344224458 scopus 로고    scopus 로고
    • Chewing behavior observed at different stages of mastication for six foods, studied by electromyography and jaw kinematics in young and elderly subjects
    • Kohyama K., Mioche L. Chewing behavior observed at different stages of mastication for six foods, studied by electromyography and jaw kinematics in young and elderly subjects. Journal of Texture Studies 2004, 35(4):395-414.
    • (2004) Journal of Texture Studies , vol.35 , Issue.4 , pp. 395-414
    • Kohyama, K.1    Mioche, L.2
  • 19
    • 0022655374 scopus 로고
    • Is food particle size a criterion for the initiation of swallowing?
    • Lucas P.W., Luke D.A. Is food particle size a criterion for the initiation of swallowing?. Journal of Oral Rehabilitation 1986, 13(2):127-136.
    • (1986) Journal of Oral Rehabilitation , vol.13 , Issue.2 , pp. 127-136
    • Lucas, P.W.1    Luke, D.A.2
  • 21
    • 0034411164 scopus 로고    scopus 로고
    • Meat texture characterisation: Comparison of chewing patterns, sensory and mechanical measures
    • Mathoniere C., Mioche L., Dransfield E., Culioli J. Meat texture characterisation: Comparison of chewing patterns, sensory and mechanical measures. Journal of Texture Studies 2000, 31(2):183-203.
    • (2000) Journal of Texture Studies , vol.31 , Issue.2 , pp. 183-203
    • Mathoniere, C.1    Mioche, L.2    Dransfield, E.3    Culioli, J.4
  • 22
    • 0036772729 scopus 로고    scopus 로고
    • The relationship between chewing activity and food bolus properties obtained from different meat textures
    • Mioche L., Bourdiol P., Monier S., Martin J.F. The relationship between chewing activity and food bolus properties obtained from different meat textures. Food Quality and Preference 2002, 13(7-8):583-588.
    • (2002) Food Quality and Preference , vol.13 , Issue.7-8 , pp. 583-588
    • Mioche, L.1    Bourdiol, P.2    Monier, S.3    Martin, J.F.4
  • 23
    • 33746079188 scopus 로고    scopus 로고
    • The challenge of mastication: Preparing a bolus suitable for deglutition
    • Mishellany A., Woda A., Labas R., Peyron M.A. The challenge of mastication: Preparing a bolus suitable for deglutition. Dysphagia 2006, 21(2):87-94.
    • (2006) Dysphagia , vol.21 , Issue.2 , pp. 87-94
    • Mishellany, A.1    Woda, A.2    Labas, R.3    Peyron, M.A.4
  • 25
    • 2642556436 scopus 로고    scopus 로고
    • Some physical properties of edible squash (Cucurbita pepo L.) seeds
    • Paksoy M., Aydin C. Some physical properties of edible squash (Cucurbita pepo L.) seeds. Journal of Food Engineering 2004, 65(2):225-231.
    • (2004) Journal of Food Engineering , vol.65 , Issue.2 , pp. 225-231
    • Paksoy, M.1    Aydin, C.2
  • 26
    • 4143123683 scopus 로고    scopus 로고
    • Particle size distribution of food boluses after mastication of six natural foods
    • Peyron M.A., Mishellany A., Woda A. Particle size distribution of food boluses after mastication of six natural foods. Journal of Dental Research 2004, 83(7):578-582.
    • (2004) Journal of Dental Research , vol.83 , Issue.7 , pp. 578-582
    • Peyron, M.A.1    Mishellany, A.2    Woda, A.3
  • 27
    • 77954946309 scopus 로고    scopus 로고
    • Degree of habitual mastication seems to contribute to interindividual variations in the glycemic response to rice but not to spaghetti
    • Ranawana V., Henry C.J.K., Pratt M. Degree of habitual mastication seems to contribute to interindividual variations in the glycemic response to rice but not to spaghetti. Nutrition Research 2010, 30(6):382-391.
    • (2010) Nutrition Research , vol.30 , Issue.6 , pp. 382-391
    • Ranawana, V.1    Henry, C.J.K.2    Pratt, M.3
  • 29
    • 34248337464 scopus 로고    scopus 로고
    • Postprandial whole-body protein metabolism after a meat meal is influenced by chewing efficiency in elderly subjects
    • Remond D., Machebeuf M., Yven C., Buffiere C., Mioche L., Mosoni L., et al. Postprandial whole-body protein metabolism after a meat meal is influenced by chewing efficiency in elderly subjects. The American Journal of Clinical Nutrition 2007, 85(5):1286-1292.
    • (2007) The American Journal of Clinical Nutrition , vol.85 , Issue.5 , pp. 1286-1292
    • Remond, D.1    Machebeuf, M.2    Yven, C.3    Buffiere, C.4    Mioche, L.5    Mosoni, L.6
  • 30
    • 0347000042 scopus 로고
    • Mechanical Properties
    • Academic Press, San Diego
    • Roos Y.H. Mechanical Properties. Phase Transitions in Foods 1995, 247-270. Academic Press, San Diego.
    • (1995) Phase Transitions in Foods , pp. 247-270
    • Roos, Y.H.1
  • 31
    • 28444488590 scopus 로고    scopus 로고
    • Effects of thorough mastication on postprandial plasma glucose concentrations in nonobese Japanese subjects
    • Suzuki H., Fukushima M., Okamoto S., Takahashi O., Shimbo T., Kurose T., et al. Effects of thorough mastication on postprandial plasma glucose concentrations in nonobese Japanese subjects. Metabolism-Clinical and Experimental 2005, 54(12):1593-1599.
    • (2005) Metabolism-Clinical and Experimental , vol.54 , Issue.12 , pp. 1593-1599
    • Suzuki, H.1    Fukushima, M.2    Okamoto, S.3    Takahashi, O.4    Shimbo, T.5    Kurose, T.6
  • 34
    • 0038706022 scopus 로고    scopus 로고
    • Anisotropic relaxation properties of pear
    • Wang J. Anisotropic relaxation properties of pear. Biosystems Engineering 2003, 85(1):59-65.
    • (2003) Biosystems Engineering , vol.85 , Issue.1 , pp. 59-65
    • Wang, J.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.