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Título: | An objective and subjective characterization of the oral processing of six solid foods |
Autor: | Álvarez, M. Dolores CSIC ORCID ; Paniagua, Jaime; Herranz, Beatriz CSIC ORCID | Fecha de publicación: | 2019 | Citación: | IBEREO 2019 | Resumen: | The aim of this work was to carry out a comprehensive study of the texture of six solid foods (banana, apple, carrot, cured ham, peanut and potato chips). Firstly, mechanical properties of foods were measured using a miniature Kramer cell. In carrot, peanut and potato chips, acoustic properties were also recorded. Secondly, dynamic rheological properties of the six bolus counterparts were measured. Thirdly, a sensory evaluation focused on the texture perception of six foods was performed by an untrained panel, which also involved objective measures of eating behaviors. Finally, Pearson correlations were established to find out links between food and bolus mechanical properties, texture perception and oral processing. | Descripción: | Trabajo presentado al Iberian Meeting on Rheology (IBEREO), celebrado en Oporto (Portugal) del 4 al 6 de septiembre de 2019. | URI: | http://hdl.handle.net/10261/204196 |
Aparece en las colecciones: | (ICTAN) Comunicaciones congresos |
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