Relationships Between Mechanical Properties Obtained from Compression Test and Electromyography Variables During Natural Oral Processing of Gellan Gum Gels

The objective of this study was to quantify natural eating behavior of soft solid foods and identify a mechanical property of food that has the strongest influence on mastication in humans. Electromyography (EMG) of both masseter and suprahyoid muscles was performed to quantify the muscle effort req...

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Veröffentlicht in:Journal of texture studies 2017-02, Vol.48 (1), p.66-75
Hauptverfasser: Kohyama, Kaoru, Gao, Zhihong, Watanabe, Takashi, Ishihara, Sayaka, Nakao, Satomi, Funami, Takahiro
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Sprache:eng
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Zusammenfassung:The objective of this study was to quantify natural eating behavior of soft solid foods and identify a mechanical property of food that has the strongest influence on mastication in humans. Electromyography (EMG) of both masseter and suprahyoid muscles was performed to quantify the muscle effort required to naturally masticate five gellan gels. The gels were categorized into two groups; those with (1) similar fracture strain and three different fracture loads (F1 
ISSN:0022-4901
1745-4603
DOI:10.1111/jtxs.12211