Fast or slow-foods? Describing natural variations in oral processing characteristics across a wide range of Asian foods

Food and Function

Volumn 8, Issue 2, 2017, Pages 595-606

  Forde, C G ^a,b   Leong, C ^a,b   Chia Ming, E ^a,b   McCrickerd, K ^a,b  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b AGENCY FOR SCIENCE   (Singapore)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; FOOD TECHNOLOGY; NUTRITION;

FIXED QUANTITY; FOOD STRUCTURES; MICRO-STRUCTURAL PROPERTIES; NATURAL VARIATION; NATURALLY OCCURRING; ORAL PROCESSING; TEXTURAL PROPERTIES; TOTAL WATER CONTENT;

SENSORY PERCEPTION;

ADULT; EATING; FEMALE; FOOD ANALYSIS; FOOD PREFERENCE; HUMAN; MALE; MOUTH; PHYSIOLOGY; TASTE; YOUNG ADULT;

ADULT; EATING; FEMALE; FOOD ANALYSIS; FOOD PREFERENCES; HUMANS; MALE; MOUTH; TASTE; YOUNG ADULT;

EID: 85013904421     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c6fo01286h     Document Type: Article

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