scholarly journals Differences in oral processing behavior of consumers varying in age, gender and ethnicity lead to changes in bolus properties but only to small differences in dynamic texture perception of sausages

2020 ◽  
Vol 11 (11) ◽  
pp. 10022-10032
Author(s):  
Monica G. Aguayo-Mendoza ◽  
Eduardo F. Martinez-Almaguer ◽  
Betina Piqueras-Fiszman ◽  
Markus Stieger
Keyword(s):  
Dynamic Texture ◽  
Texture Perception ◽  
Oral Processing

Consumer characteristics such as age, gender and ethnicity influence oral processing behavior through consumption time.

Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing

2021 ◽  
Vol 339 ◽  
pp. 128078 ◽  
Author(s):  
Dandan Pu ◽  
Wen Duan ◽  
Yan Huang ◽  
Lili Zhang ◽  
Yuyu Zhang ◽  
...  
Keyword(s):  
Impact Factors ◽  
Dynamic Texture ◽  
Texture Perception ◽  
Oral Processing ◽  
The Impact

Dynamic texture perception, oral processing behaviour and bolus properties of emulsion-filled gels with and without contrasting mechanical properties

2016 ◽  
Vol 52 ◽  
pp. 648-660 ◽  
Author(s):  
Marine Devezeaux de Lavergne ◽  
Carole Tournier ◽  
Dominique Bertrand ◽  
Christian Salles ◽  
Fred van de Velde ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Dynamic Texture ◽  
Texture Perception ◽  
Oral Processing

scholarly journals Bolus matters: the influence of food oral breakdown on dynamic texture perception

2017 ◽  
Vol 8 (2) ◽  
pp. 464-480 ◽  
Author(s):  
Marine Devezeaux de Lavergne ◽  
Fred van de Velde ◽  
Markus Stieger
Keyword(s):  
Review Article ◽  
Dynamic Texture ◽  
Texture Perception ◽  
Food Structure ◽  
Influence Of Food ◽  
Oral Processing

This review article focuses on dynamic texture perception, design of food structure and characterisation of oral processing by boli characterisation.

Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS

2015 ◽  
Vol 43 ◽  
pp. 207-217 ◽  
Author(s):  
M. Devezeaux de Lavergne ◽  
M. van Delft ◽  
F. van de Velde ◽  
M.A.J.S. van Boekel ◽  
M. Stieger
Keyword(s):  
Solid Food ◽  
Dynamic Texture ◽  
Texture Perception ◽  
Oral Processing ◽  
Semi Solid

Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis

2016 ◽  
Vol 87 ◽  
pp. 142-151 ◽  
Author(s):  
S. Jourdren ◽  
A. Saint-Eve ◽  
M. Panouillé ◽  
P. Lejeune ◽  
I. Déléris ◽  
...  
Keyword(s):  
Dynamic Texture ◽  
Oral Processing

Eating behaviour explains differences between individuals in dynamic texture perception of sausages

2015 ◽  
Vol 41 ◽  
pp. 189-200 ◽  
Author(s):  
Marine Devezeaux de Lavergne ◽  
Judith A.M. Derks ◽  
Eva C. Ketel ◽  
Rene A. de Wijk ◽  
Markus Stieger
Keyword(s):  
Eating Behaviour ◽  
Dynamic Texture ◽  
Texture Perception

scholarly journals Characterization of Oral Tactile Sensitivity and Chewing Efficiency Across Adulthood

2018 ◽  
Author(s):  
Grace E. Shupe ◽  
Zoe N. Resmondo ◽  
Curtis R. Luckett
Keyword(s):  
Linear Trend ◽  
Age Groups ◽  
Bite Force ◽  
Tactile Sensitivity ◽  
Texture Perception ◽  
Tactile Acuity ◽  
Force Sensitivity ◽  
Age Related ◽  
Chewing Efficiency ◽  
Oral Processing

AbstractTexture perception is one of the most important factors in food acceptance, yet population-wide differences in texture sensations are not well understood. The variation in texture perception across populations is thought to depend on oral tactile sensitivity and oral processing behaviors. To address this hypothesis, we aimed to measure tactile acuity with a battery of tests and quantitate the relationship to oral processing. The study was performed on 98 participants, in 3 age groups (20-25, 35-45, or over 62). Two main measures of oral sensitivity were performed: to assess bite force, subjects were asked to discriminate between foam samples of varying hardness. Secondly, to assess lingual sensitivity the subjects were asked to identify 3D printed shapes, ranging from 3mm to 8mm, using their tongue, as well as identify confectionary letters. Additionally, chewing efficiency was measured through assessing each participants ability to mix two-colored chewing gum. In general, we found that sensitivity and chewing efficiency in the younger age groups was superior to that of older adults (p<0.0001). We also found a positive linear trend between bite force sensitivity and chewing efficiency with younger participants, a trend not found in older participants. We found no significant relationship between age groups for bite force and chewing efficiency, suggesting that age-related declines in bite force sensitivity are not a significant cause of altered oral processing ability. These results help bolster evidence that sensitivity and oral processing are related, as well previously reported declines in both as people age.

scholarly journals Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS

2020 ◽  
Vol 86 ◽  
pp. 104019
Author(s):  
Maija Greis ◽  
Taru Sainio ◽  
Kati Katina ◽  
Amanda J. Kinchla ◽  
Alissa Nolden ◽  
...  
Keyword(s):  
Dynamic Texture ◽  
Texture Perception
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