Importance of understanding mouth behavior when optimizing product texture now and in the future

Food Texture Design and Optimization

Volumn 9780470672426, Issue , 2014, Pages 423-442

  Jeltema, Melissa ^a   Beckley, Jacqueline H ^a   Vahalik, Jennifer ^a  

^a The Understanding and Insight Group   (United States)

Author keywords

Food texture design; Food texture optimization; Mouth behavior; Product texture

Indexed keywords

BEHAVIORAL RESEARCH; PRODUCT DESIGN;

FLAVOR PERCEPTIONS; FOOD TEXTURE; FOOD TEXTURE DESIGN; FOOD TEXTURE OPTIMIZATION; MOUTH BEHAVIOR; OPTIMISATIONS; PRODUCT RESEARCH; PRODUCT TEXTURE; WEIGHT REDUCTION;

TEXTURES;

EID: 84926257884     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118765616.ch17     Document Type: Chapter

References (31)

1. Alpern, M., Lawrence, M., and Wolsk, D. (1964) Sensory Process. Basic Concepts in Psychology Series. Belmont, CA. Wadsworth Publishing Company.
2. Beckley, J. (2013) Personal communication to lead author regarding the creation of a method for 'bowl life.'
3. Beckley, J., and Moskowitz, H. (2002) Databasing the person mind: The Crave It! Drink It! Buy It! & Healthy You! Databases. Institute of Food Technologist, Anaheim.
4. Brown, W. E., and Braxton, D. (2000) Dynamics of food breakdown during eating in relation to perceptions of texture and preference: a study on biscuits. Food Quality and Preference, 11,259-267.
5. Chen, J. and Engelen, L. (2012) Food Oral Processing. Wiley- Blackwell, West Sussex, UK, 159-176.
6. Comarow, A. (2012) Best Diets - US News and World Reports. US News and World Reports, January 3, 2012.
7. Daubert, R., Chen, J. and Lundin, L. (2013) Editors Description of Journal Purpose. Journal of Texture Studies, Wiley Online Library, ISSN 1745-4603.
8. de Wijk, R. A., Engelen, L., and Prinz, J. F. (2003) The role of intra-oral manipulation in the perception of sensory attributes. Appetite, 40,1-7.
9. de Wijk, R. A., Wulfert, F. and Prinz, J.F. (2006) Oral processing assessed by M-mode ultrasound imaging varies with food attribute. Physiology & Behavior, 89(1), 15-21.
10. de Wijk, R. A., Polet, I. A., Bult, J. H. and Prinz, J. F. (2008) Vibromyography of oral processing varies with type of semi-solid food and with sensory judgments. Physiology & Behavior, 95(3), 521-526.
11. Drewnowski, A. (1997) Taste preferences and food intake. Annual Review of Nutrition Human Nutrition Program, School of Public Health, The University of Michigan, Ann Arbor, MI, 17, 237-253.
12. Hochberg, J. (1967)Perception. Foundations of Modern Psychology Series. Englewood Cliffs, N.J. Prentice-Hall. Inc.
13. Kalviainine, N., Schlich, P., and Tuorila, H. (2000) Consumer Texture Preferences: Effect of age, gender and previous experience. Journal of Texture Studies 31, 593-607.
14. Kremer, S., Bult, J. H. F., Mojet, J., and Kroeze, J. H. A. (2007) Food Perception with age and its relationship to pleasantness. Chemical Senses, 32,591-622.
15. Lassauzay, C., Peyron, M. A., Albuisson, E., Dransfield, E., and Woda, A.(2000) Variability of the masticatory process during chewing of elastic model foods. European Journal of Oral Science, 108, 484-492.
16. Lewis, J. N., Teratanavat, R., Beckley, J. and Jeltema, M. A. (2010) 'Using a consumer driven Rapid Product Navigation Process to Develop an Optimal Product'. Food Quality and Preference, 21,1052-1058.
17. Michon, C., O'Sullivan, M. G., Delahunty, C. M., and Kerry, J. P. (2009) The investigation of gender-related sensitivity differences in food perception. Journal of Sensory Studies, 24,922-937.
18. Moskowitz, H., Beckley, J., and Adams, J.(2002) What makes people crave fast food? Nutrition Today, 37, 6, 237-242.
19. Moskowitz, H. (2007) Sensory intensity versus hedonic functions: Classical Psychophysical approaches. Journal of Food Quality, 5(2), 109-137.
20. Murray, J. M. and Delahunty, C. M. (2000) Mapping consumer preference for the sensory and packaging attributes of Cheddar Cheese. Food Quality and Preference, 11,419-435.
21. Poe, J. M., Kieser, J. A., Gallo, L. M., Tesenyi, A. J., Herbison, P. and Farella, M. (2011) Time-Frequency analysis of chewing activity in the natural environment. Journal of Dental Research. 90, 1206-1210.
22. Progoff, I. (1963) The Symbolic and the Real. McGraw, New York, NY. 91, 208.
23. Rey, A., Gonzalez, R., Martinez-de-Juan, J. B., and Mulet, A. (2007) EMG assessment of chewing behavior for food evaluation: Influence of personality characteristics. Food Quality and Preference, 18,585-595.
24. Richardson-Harmon, N. J., Stevens, R., Walker, S., Gamble, J. Miller, M., Wong, M., and McPherson, A. (2000) Mapping consumer perception of creaminess and liking for liquid products. Food Quality and Preference, 11,239-246.
25. Rolls, B. J., Roe, L. S. and Meengs, J. S. (2006) Reductions in portion size and energy density of foods are additive and lead to sustained decreases in energy intake over two days. American Journal of Clinical Nutrition, 83,11-17.
26. Rolls, B. J., Castellanos, V. H., Halford, J. C., Kilara, A., Pelkman, C. L., Smith, G. P. M, and Thorwart, M. L.(1998) Volume of food consumed affects satiety in men. American Journal of Clinical Nutrition, 67, 412-420.
27. Sow, T. M. and Grongnet, J. F. (2010) Sensory characteristics and consumer preference for chicken meat in Guinea. Poultry Science, 89,2281-2292.
28. Scott, C. L. and Downey, R. G. (2007) Types of food aversion: animal, vegetable, and texture. The Journal of Psychology: Interdisciplinary and Applied, 141,127-134.
29. Szczesniak, A. S. (1963a) Objective Measurement of Food Texture. Journal of Food Science, 28, 410-420.
30. Szczesniak, A. S. (1963b) Classification of textural characteristic. Journal of Food Science, 28,385-389.
31. Szczesniak, A. S. and Kahn, E. L. (1971) Consumer awareness of and attitudes to food texture. Journal of Texture Studies, 2,280-295.