Differences in Chewing Behavior during Mastication of Foods with Different Textures

Journal of Texture Studies

Volumn 44, Issue 1, 2013, Pages 45-55

  Shiozawa, Megumi ^a   Taniguchi, Hiroshige ^a   Hayashi, Hirokazu ^a   Hori, Kazuhiro ^a   Tsujimura, Takanori ^a   Nakamura, Yuki ^a   Ito, Kayoko ^b   Inoue, Makoto ^a,b  

^a NIIGATA UNIVERSITY GRADUATE SCHOOL OF MEDICAL AND DENTAL SCIENCES   (Japan)

^b NIIGATA UNIVERSITY MEDICAL AND DENTAL HOSPITAL   (Japan)

Author keywords

Chewing; Food texture; Mastication; Rice; Rice cake

Indexed keywords

ELECTROMYOGRAPHIC RECORDINGS; FOOD TEXTURE; MUSCLE ACTIVITIES; RICE; RICE CAKE; STAPLE FOOD; SUPRAHYOID MUSCLE;

MUSCLE; PHYSICAL PROPERTIES; TEXTURES;

MASTICATION;

EID: 84873322272     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2012.00364.x     Document Type: Article

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