Effects of cross-sectional area on human bite studied with raw carrot and Surimi gel

Bioscience, Biotechnology and Biochemistry

Volumn 68, Issue 10, 2004, Pages 2104-2110

  Kohyama, Kaoru ^a   Sasaki, Tomoko ^a   Hayakawa, Fumiyo ^a   Hatakeyama, Eiko ^b  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b TOHOKU FUKUSHI UNIVERSITY   (Japan)

Author keywords

Bite force; Electromyography; Multiple point sheet sensor; Texture

Indexed keywords

ELECTROMYOGRAPHY; FOOD PRODUCTS; GELS;

CROSS-SECTIONAL AREA; MEAN STRESS; SURIMI GELS;

BIOSENSORS;

ARTICLE; CARROT; CHEMISTRY; ELECTROMYOGRAPHY; GEL; HUMAN; MASTICATION; METHODOLOGY; MOLAR TOOTH; PHYSIOLOGY;

BITE FORCE; DAUCUS CAROTA; ELECTROMYOGRAPHY; GELS; HUMANS; MASTICATION; MOLAR;

DAUCUS CAROTA;

EID: 9244242117     PISSN: 09168451     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb.68.2104     Document Type: Article

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