메뉴 건너뛰기




Volumn 9, Issue , 2016, Pages 11-20

Food oral management: Physiology and objective assessment

Author keywords

[No Author keywords available]

Indexed keywords


EID: 84962325102     PISSN: 22147993     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cofs.2016.03.003     Document Type: Review
Times cited : (23)

References (68)
  • 1
    • 84941621042 scopus 로고    scopus 로고
    • Food oral processing: mechanisms and implications of food oral destruction
    • Chen J. Food oral processing: mechanisms and implications of food oral destruction. Trends Food Sci Technol 2015, 45:222-228.
    • (2015) Trends Food Sci Technol , vol.45 , pp. 222-228
    • Chen, J.1
  • 2
  • 3
    • 84981416608 scopus 로고
    • The perception of food texture e the philosophy of the breakdown path
    • Hutchings J.B., Lillford P.J. The perception of food texture e the philosophy of the breakdown path. J Texture Stud 1988, 19:103-115.
    • (1988) J Texture Stud , vol.19 , pp. 103-115
    • Hutchings, J.B.1    Lillford, P.J.2
  • 5
    • 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, 14:31-42.
    • (1999) Dysphagia , vol.14 , pp. 31-42
    • Hiiemae, K.M.1    Palmer, J.B.2
  • 6
    • 47849107075 scopus 로고    scopus 로고
    • Food oral processing - a review
    • Chen J. Food oral processing - a review. Food Hydrocoll 2009, 23:1-25.
    • (2009) Food Hydrocoll , vol.23 , pp. 1-25
    • Chen, J.1
  • 7
    • 84878569661 scopus 로고    scopus 로고
    • Oral processing, texture and mouthfeel: from rheology to tribology and beyond
    • Stokes J.R., Boehm M.W., Baier S.K. Oral processing, texture and mouthfeel: from rheology to tribology and beyond. Curr Opin Colloid Interface Sci 2013, 18:349-359.
    • (2013) Curr Opin Colloid Interface Sci , vol.18 , pp. 349-359
    • Stokes, J.R.1    Boehm, M.W.2    Baier, S.K.3
  • 9
    • 84859786796 scopus 로고    scopus 로고
    • Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures
    • Çakir E., Vinyard C.J., Essick G., Daubert C.R., Drake M.A., Foegeding E.A. Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures. Food Hydrocoll 2012, 29:234-245.
    • (2012) Food Hydrocoll , vol.29 , pp. 234-245
    • Çakir, E.1    Vinyard, C.J.2    Essick, G.3    Daubert, C.R.4    Drake, M.A.5    Foegeding, E.A.6
  • 12
    • 84920069114 scopus 로고    scopus 로고
    • Eating behaviour explains differences between individuals in dynamic texture perception of sausages
    • Devezeaux de Lavergne M., Derks J.A.M., Ketel E.C., de Wijk R.A., Stieger M. Eating behaviour explains differences between individuals in dynamic texture perception of sausages. Food Qual Prefer 2015, 41:189-200.
    • (2015) Food Qual Prefer , vol.41 , pp. 189-200
    • Devezeaux de Lavergne, M.1    Derks, J.A.M.2    Ketel, E.C.3    de Wijk, R.A.4    Stieger, M.5
  • 13
    • 84937200002 scopus 로고    scopus 로고
    • Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids
    • Witt T., Stokes J.R. Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids. Curr Opin Food Sci 2015, 3:110-117.
    • (2015) Curr Opin Food Sci , vol.3 , pp. 110-117
    • Witt, T.1    Stokes, J.R.2
  • 14
    • 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., MacFie H.J.H. Characterisation of patterns of chewing behaviour in human subjects and their influence on texture perception. J Texture Stud 1994, 25:455-468.
    • (1994) J Texture Stud , vol.25 , pp. 455-468
    • Brown, W.E.1    Langley, K.R.2    Martin, A.3    MacFie, H.J.H.4
  • 15
    • 84926257884 scopus 로고    scopus 로고
    • Importance of understanding mouth behaviour when optimizing product texture now and in the future
    • John Wiley & Sons Ltd. Y.L. Dar, J.M. Light (Eds.)
    • Jeltema M., Beckley J.H., Vahalik J. Importance of understanding mouth behaviour when optimizing product texture now and in the future. Food Texture Design and Optimization 2014, 423-442. John Wiley & Sons Ltd. Y.L. Dar, J.M. Light (Eds.).
    • (2014) Food Texture Design and Optimization , pp. 423-442
    • Jeltema, M.1    Beckley, J.H.2    Vahalik, J.3
  • 16
    • 33845221944 scopus 로고    scopus 로고
    • EMG assessment of chewing behaviour for food evaluation: influence of personality characteristics
    • Rey A., González R., Martínez de Juan J.L., Benedito J., Mulet A. EMG assessment of chewing behaviour for food evaluation: influence of personality characteristics. Food Qual Prefer 2007, 18:585-595.
    • (2007) Food Qual Prefer , vol.18 , pp. 585-595
    • Rey, A.1    González, R.2    Martínez de Juan, J.L.3    Benedito, J.4    Mulet, A.5
  • 17
    • 0030808156 scopus 로고    scopus 로고
    • The effect of pressure on a maximum incisal bite force in man
    • Paphangkorakit J., Osborn J.W. The effect of pressure on a maximum incisal bite force in man. Arch Oral Biol 1997, 42:11-17.
    • (1997) Arch Oral Biol , vol.42 , pp. 11-17
    • Paphangkorakit, J.1    Osborn, J.W.2
  • 19
    • 0031240078 scopus 로고    scopus 로고
    • Dynamics of the human masticatory muscles during a jaw open-close movement
    • Koolstra J.H., van Eijden T.M.G.J. Dynamics of the human masticatory muscles during a jaw open-close movement. J Biomech 1997, 30:883-889.
    • (1997) J Biomech , vol.30 , pp. 883-889
    • Koolstra, J.H.1    van Eijden, T.M.G.J.2
  • 20
    • 18844419810 scopus 로고    scopus 로고
    • Jaw mechanism modelling and simulation
    • Daumas B., Xu W.L., Bronlund J. Jaw mechanism modelling and simulation. Mech Mach Theory 2005, 40:821-833.
    • (2005) Mech Mach Theory , vol.40 , pp. 821-833
    • Daumas, B.1    Xu, W.L.2    Bronlund, J.3
  • 21
    • 0031170845 scopus 로고    scopus 로고
    • Tongue-jaw linkages in human feeding: a preliminary videofluorographic study
    • Palmer J.B., Hiiemae K.M., Lui J. Tongue-jaw linkages in human feeding: a preliminary videofluorographic study. Arch Oral Biol 1997, 42:429-441.
    • (1997) Arch Oral Biol , vol.42 , pp. 429-441
    • Palmer, J.B.1    Hiiemae, K.M.2    Lui, J.3
  • 22
    • 33845472288 scopus 로고    scopus 로고
    • Oral behaviour from food intake until terminal swallow
    • Okada A., Honma M., Nomura S., Yamada Y. Oral behaviour from food intake until terminal swallow. Physiol Behav 2007, 90:172-179.
    • (2007) Physiol Behav , vol.90 , pp. 172-179
    • Okada, A.1    Honma, M.2    Nomura, S.3    Yamada, Y.4
  • 23
    • 0031583901 scopus 로고    scopus 로고
    • An optimization model for mastication and swallowing in mammals
    • Prinz J.F., Lucas P.W. An optimization model for mastication and swallowing in mammals. Proc R Soc Lond Ser B 1997, 264:1715-1721.
    • (1997) Proc R Soc Lond Ser B , vol.264 , pp. 1715-1721
    • Prinz, J.F.1    Lucas, P.W.2
  • 24
    • 77957772704 scopus 로고    scopus 로고
    • The determining role of bolus rheology in triggering a swallowing
    • Chen J., Lolivret L. The determining role of bolus rheology in triggering a swallowing. Food Hydrocoll 2011, 25:325-332.
    • (2011) Food Hydrocoll , vol.25 , pp. 325-332
    • Chen, J.1    Lolivret, L.2
  • 26
    • 24144501128 scopus 로고    scopus 로고
    • Review: The physiology of saliva and transfer of drugs into saliva
    • Aps J.K.M., Martens L.C. Review: The physiology of saliva and transfer of drugs into saliva. Forensic Sci Int 2005, 150:119-131.
    • (2005) Forensic Sci Int , vol.150 , pp. 119-131
    • Aps, J.K.M.1    Martens, L.C.2
  • 27
    • 0035257183 scopus 로고    scopus 로고
    • A review of saliva: normal composition, flow, and function
    • Humphrey S.P., Williamson R.T. A review of saliva: normal composition, flow, and function. J Prosthet Dent 2001, 85:162-169.
    • (2001) J Prosthet Dent , vol.85 , pp. 162-169
    • Humphrey, S.P.1    Williamson, R.T.2
  • 28
    • 0036093227 scopus 로고    scopus 로고
    • Saliva and gastrointestinal functions of taste, mastication, swallowing and digestion
    • Pedersen A.M., Bardow A., Beier Jensen S., Nauntofte B. Saliva and gastrointestinal functions of taste, mastication, swallowing and digestion. Oral Dis 2002, 8:117-129.
    • (2002) Oral Dis , vol.8 , pp. 117-129
    • Pedersen, A.M.1    Bardow, A.2    Beier Jensen, S.3    Nauntofte, B.4
  • 29
    • 84860219397 scopus 로고    scopus 로고
    • Variability of human saliva composition: possible relationships with fat perception and liking
    • Neyraud E., Palicki O., Schwartz C., Nicklaus S., Feron G. Variability of human saliva composition: possible relationships with fat perception and liking. Arch Oral Biol 2012, 57:556-566.
    • (2012) Arch Oral Biol , vol.57 , pp. 556-566
    • Neyraud, E.1    Palicki, O.2    Schwartz, C.3    Nicklaus, S.4    Feron, G.5
  • 30
    • 33846619680 scopus 로고    scopus 로고
    • Relations between rheological properties, saliva-induced structure breakdown and sensory texture attributes of custards
    • Janssen A.M., Terpstra M.E.J., de Wijk R.A., Prinz J.F. Relations between rheological properties, saliva-induced structure breakdown and sensory texture attributes of custards. J Texture Stud 2007, 38:42-69.
    • (2007) J Texture Stud , vol.38 , pp. 42-69
    • Janssen, A.M.1    Terpstra, M.E.J.2    de Wijk, R.A.3    Prinz, J.F.4
  • 31
    • 33750934417 scopus 로고    scopus 로고
    • In vitro simulation of the oral processing of semi-solid foods
    • Prinz J.F., Janssen A.M., de Wijk R.A. In vitro simulation of the oral processing of semi-solid foods. Food Hydrocoll 2007, 21:397-401.
    • (2007) Food Hydrocoll , vol.21 , pp. 397-401
    • Prinz, J.F.1    Janssen, A.M.2    de Wijk, R.A.3
  • 34
    • 60549103018 scopus 로고    scopus 로고
    • Oro-sensory perception of dietary lipids: new insights into the fat taste transduction
    • Khan N.A., Besnard P. Oro-sensory perception of dietary lipids: new insights into the fat taste transduction. Biochim Biophys (BBA) - Mol Cell Biol Lipids 2009, 1791:149-155.
    • (2009) Biochim Biophys (BBA) - Mol Cell Biol Lipids , vol.1791 , pp. 149-155
    • Khan, N.A.1    Besnard, P.2
  • 35
    • 0041307372 scopus 로고    scopus 로고
    • Importance of lipolysis in oral cavity for orosensory detection of fat
    • Kawai T., Fushiki T. Importance of lipolysis in oral cavity for orosensory detection of fat. Am J Physiol - Regul Integr Comp Physiol 2003, 285:447-454.
    • (2003) Am J Physiol - Regul Integr Comp Physiol , vol.285 , pp. 447-454
    • Kawai, T.1    Fushiki, T.2
  • 38
    • 0011035209 scopus 로고    scopus 로고
    • Natural bite sizes for common foods
    • Medicis S.W., Hiiemae K.H. Natural bite sizes for common foods. J Dent Res 1998, 77:295.
    • (1998) J Dent Res , vol.77 , pp. 295
    • Medicis, S.W.1    Hiiemae, K.H.2
  • 39
    • 84864018986 scopus 로고    scopus 로고
    • Retro-nasal aroma release is correlated with variations in the in-mouth air cavity volume after empty deglutition
    • Mishellany-Dutour A., Woda A., Labouré H., Bourdiol P., Lachaze P., Guichard E., Feron G. Retro-nasal aroma release is correlated with variations in the in-mouth air cavity volume after empty deglutition. PLoS ONE 2012, 7:e41276.
    • (2012) PLoS ONE , vol.7 , pp. e41276
    • Mishellany-Dutour, A.1    Woda, A.2    Labouré, H.3    Bourdiol, P.4    Lachaze, P.5    Guichard, E.6    Feron, G.7
  • 40
    • 67649518052 scopus 로고    scopus 로고
    • Bite forces and their resultants during forceful intercuspal clenching in humans
    • Hattori Y., Satoh C., Kunieda T., Endoh R., Hisamatsu H., Watanabe M. Bite forces and their resultants during forceful intercuspal clenching in humans. J Biomech 2009, 42:1533-1538.
    • (2009) J Biomech , vol.42 , pp. 1533-1538
    • Hattori, Y.1    Satoh, C.2    Kunieda, T.3    Endoh, R.4    Hisamatsu, H.5    Watanabe, M.6
  • 44
    • 0035647683 scopus 로고    scopus 로고
    • Review: The use of electromyography on food texture assessment
    • González R., Montoya I., Cárcel J. Review: The use of electromyography on food texture assessment. Food Sci Technol Int 2001, 7:461-471.
    • (2001) Food Sci Technol Int , vol.7 , pp. 461-471
    • González, R.1    Montoya, I.2    Cárcel, J.3
  • 45
    • 3242724257 scopus 로고    scopus 로고
    • Mechanisms of food reduction, transport and deglutition: how the texture of food affects feeding behaviour
    • Hiiemae K. Mechanisms of food reduction, transport and deglutition: how the texture of food affects feeding behaviour. J Texture Stud 2004, 35:171-200.
    • (2004) J Texture Stud , vol.35 , pp. 171-200
    • Hiiemae, K.1
  • 46
    • 0242516013 scopus 로고    scopus 로고
    • Chewing behaviour and bolus formation during mastication of meat with different textures
    • Mioche L., Bourdiol P., Monier S. Chewing behaviour and bolus formation during mastication of meat with different textures. Arch Oral Biol 2003, 48:193-200.
    • (2003) Arch Oral Biol , vol.48 , pp. 193-200
    • Mioche, L.1    Bourdiol, P.2    Monier, S.3
  • 47
    • 33746774266 scopus 로고    scopus 로고
    • Adaptation of healthy mastication to factors pertaining to the individual or to the food
    • Woda A., Foster K., Mishellany A., Peyron M.A. Adaptation of healthy mastication to factors pertaining to the individual or to the food. Physiol Behav 2006, 89:28-35.
    • (2006) Physiol Behav , vol.89 , pp. 28-35
    • Woda, A.1    Foster, K.2    Mishellany, A.3    Peyron, M.A.4
  • 48
    • 0037040502 scopus 로고    scopus 로고
    • Coordination between the masticatory and tongue muscles as seen with different foods in consistency and in reflex activities during natural chewing
    • Kakizaki Y., Uchida K., Yamamura K., Yamada Y. Coordination between the masticatory and tongue muscles as seen with different foods in consistency and in reflex activities during natural chewing. Brain Res 2002, 929:210-217.
    • (2002) Brain Res , vol.929 , pp. 210-217
    • Kakizaki, Y.1    Uchida, K.2    Yamamura, K.3    Yamada, Y.4
  • 49
    • 0030499094 scopus 로고    scopus 로고
    • Masticatory jaw movement recordings: a new method to investigate food texture
    • Peyron M.A., Mioche L., Renon P., Abouelkaram S. Masticatory jaw movement recordings: a new method to investigate food texture. Food Qual Prefer 1996, 7:229-237.
    • (1996) Food Qual Prefer , vol.7 , pp. 229-237
    • Peyron, M.A.1    Mioche, L.2    Renon, P.3    Abouelkaram, S.4
  • 50
    • 15344347366 scopus 로고    scopus 로고
    • Clinical evaluation of mastication: validation of video versus electromyography
    • Hennequin M., Allison P.J., Veyrune J.L., Faye M., Peyron M. Clinical evaluation of mastication: validation of video versus electromyography. Clin Nutr 2005, 24:314-320.
    • (2005) Clin Nutr , vol.24 , pp. 314-320
    • Hennequin, M.1    Allison, P.J.2    Veyrune, J.L.3    Faye, M.4    Peyron, M.5
  • 51
    • 0036009849 scopus 로고    scopus 로고
    • A postero-anterior videofluorographic study of the intra-oral management of food in man
    • Mioche L., Hiiemae K.M., Palmer J.B. A postero-anterior videofluorographic study of the intra-oral management of food in man. Arch Oral Biol 2002, 47:267-280.
    • (2002) Arch Oral Biol , vol.47 , pp. 267-280
    • Mioche, L.1    Hiiemae, K.M.2    Palmer, J.B.3
  • 53
    • 84954224546 scopus 로고    scopus 로고
    • Evaluating muscles underlying tongue base retraction in deglutition using muscular functional Magnetic Resonance Imaging (mfMRI)
    • Gassert R.B., Pearson WGJr Evaluating muscles underlying tongue base retraction in deglutition using muscular functional Magnetic Resonance Imaging (mfMRI). Magn Reson Imaging 2015, 10.1016/j.mri.2015.10.029.
    • (2015) Magn Reson Imaging
    • Gassert, R.B.1    Pearson, W.G.2
  • 54
    • 53049090222 scopus 로고    scopus 로고
    • Correspondence between food consistency and suprahyoid muscle activity, tongue pressure, and bolus transit times during the oropharyngeal phase of swallowing
    • Taniguchi H., Tsukada T., Ootaki S., Yamada Y., Inoue M. Correspondence between food consistency and suprahyoid muscle activity, tongue pressure, and bolus transit times during the oropharyngeal phase of swallowing. J Appl Physiol 2008, 105:791-799.
    • (2008) J Appl Physiol , vol.105 , pp. 791-799
    • Taniguchi, H.1    Tsukada, T.2    Ootaki, S.3    Yamada, Y.4    Inoue, M.5
  • 55
    • 50849135523 scopus 로고    scopus 로고
    • Measuring intraoral pressure: adaptation of a dental appliance allows measurement during function
    • Kieser J., Singh B., Swain M. Measuring intraoral pressure: adaptation of a dental appliance allows measurement during function. Dysphagia 2008, 23:237-243.
    • (2008) Dysphagia , vol.23 , pp. 237-243
    • Kieser, J.1    Singh, B.2    Swain, M.3
  • 56
    • 84895057681 scopus 로고    scopus 로고
    • Studies of the oral capabilities in relation to bolus manipulations and the ease of initiating bolus flow
    • Alsanei W.A., Chen J. Studies of the oral capabilities in relation to bolus manipulations and the ease of initiating bolus flow. J Texture Stud 2014, 45:1-12.
    • (2014) J Texture Stud , vol.45 , pp. 1-12
    • Alsanei, W.A.1    Chen, J.2
  • 57
    • 84949116076 scopus 로고    scopus 로고
    • Food oral breaking and the determining role of tongue muscle strength
    • Alsanei W.A., Chen J., Ding R. Food oral breaking and the determining role of tongue muscle strength. Food Res Int 2015, 67:331-337.
    • (2015) Food Res Int , vol.67 , pp. 331-337
    • Alsanei, W.A.1    Chen, J.2    Ding, R.3
  • 59
    • 0025817667 scopus 로고
    • Use of the electroglottography for measurement of temporal aspects of the swallow: preliminary observations
    • Perlman A.L., Grayhack J.P. Use of the electroglottography for measurement of temporal aspects of the swallow: preliminary observations. Dysphagia 1991, 6:88-93.
    • (1991) Dysphagia , vol.6 , pp. 88-93
    • Perlman, A.L.1    Grayhack, J.P.2
  • 60
    • 79952532762 scopus 로고    scopus 로고
    • Swallowing profiles of food polysaccharide gels in relation to bolus rheology
    • Ishihara S., Nakauma M., Funami T., Odake S., Nishinari K. Swallowing profiles of food polysaccharide gels in relation to bolus rheology. Food Hydrocoll 2011, 25:1016-1024.
    • (2011) Food Hydrocoll , vol.25 , pp. 1016-1024
    • Ishihara, S.1    Nakauma, M.2    Funami, T.3    Odake, S.4    Nishinari, K.5
  • 61
    • 0035200484 scopus 로고    scopus 로고
    • Observation of the swallowing process by application of videofluoroscopy and Real-time Magnetic Resonance Imaging. Consequences for retronasal aroma stimulation
    • Buettner A., Beer A., Hannig C., Settles M. Observation of the swallowing process by application of videofluoroscopy and Real-time Magnetic Resonance Imaging. Consequences for retronasal aroma stimulation. Chem Senses 2001, 26:1211-1219.
    • (2001) Chem Senses , vol.26 , pp. 1211-1219
    • Buettner, A.1    Beer, A.2    Hannig, C.3    Settles, M.4
  • 63
    • 84884670480 scopus 로고    scopus 로고
    • Oral fat sensitivity in humans: links to saliva composition before and after stimulation by oleic acid
    • Mounayar R., Septier C., Chabanet C., Feron G., Neyraud E. Oral fat sensitivity in humans: links to saliva composition before and after stimulation by oleic acid. Chemosens Percept 2013, 6:118-126.
    • (2013) Chemosens Percept , vol.6 , pp. 118-126
    • Mounayar, R.1    Septier, C.2    Chabanet, C.3    Feron, G.4    Neyraud, E.5
  • 65
    • 34047275736 scopus 로고    scopus 로고
    • Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels
    • de Jong S., van de Velde F. Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels. Food Hydrocoll 2007, 21:1172-1187.
    • (2007) Food Hydrocoll , vol.21 , pp. 1172-1187
    • de Jong, S.1    van de Velde, F.2
  • 66
    • 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. J Dent Res 2004, 83:578-582.
    • (2004) J Dent Res , vol.83 , pp. 578-582
    • Peyron, M.A.1    Mishellany, A.2    Woda, A.3
  • 67
    • 0033772651 scopus 로고    scopus 로고
    • Particle size of solid food after human mastication and in vitro simulation of oral breakdown
    • Hoebler C., Devaux M.F., Karinthi A., Belleville C., Barry J.L. Particle size of solid food after human mastication and in vitro simulation of oral breakdown. Int J Food Sci Nutr 2000, 51:353-366.
    • (2000) Int J Food Sci Nutr , vol.51 , pp. 353-366
    • Hoebler, C.1    Devaux, M.F.2    Karinthi, A.3    Belleville, C.4    Barry, J.L.5
  • 68
    • 84866363287 scopus 로고    scopus 로고
    • Characterization of bread breakdown during mastication by image texture analysis
    • Tournier C., Grass M., Zope D., Salles C., Bertrand D. Characterization of bread breakdown during mastication by image texture analysis. J Food Eng 2012, 113:615-622.
    • (2012) J Food Eng , vol.113 , pp. 615-622
    • Tournier, C.1    Grass, M.2    Zope, D.3    Salles, C.4    Bertrand, D.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.