Use of electromyography in measuring food texture

Food Texture Design and Optimization

Volumn 9780470672426, Issue , 2014, Pages 283-307

  Funami, Takahiro ^a   Ishihara, Sayaka ^a   Kohyama, Kaoru ^b  

^a SAN EI GEN F F I INC   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Breaking properties; Compression; Electromyography; Food texture; Gels; Hydrocolloids; Masseter activities; Mastication time; Sols

Indexed keywords

DEFORMATION; MASTICATION; MUSCLE; SOLS; TEXTURES;

BREAKING PROPERTY; BREAKINGS; COMPRESSION; FOOD TEXTURE; HYDROCOLLOID; MASSETER ACTIVITY; MASTICATION TIME; MASTICATORY MUSCLES; MUSCLE ACTIVITIES; PROPERTY;

GELS;

EID: 84908526361     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118765616.ch11     Document Type: Chapter

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