Objective and subjective hardness of a test item used for evaluating food mixing ability

Objective and subjective hardness of a test item used for evaluating food mixing ability

Source :

• Journal of Oral Rehabilitation [ 0305-182X ] ; 2007-03.

English descriptors

• KwdEn :
  • Ability test, Anova, Base plate, Blackwell publishing, Bolus, Carrot, Common foods, Complete denture wearers, Compression rate, Cracker, Cream cheese, Cube, Current study, Dent, Dental university, Dentition status, Denture, First group, Food hardness, Food items, Food texture, Food type, Gouda cheese, Graduate school, Hard rice cracker, Hardness, Hardness ratings, Human mastication, Implant, Intraclass correlation, Larger pieces, Logarithm, Mandibular, Mandibular movement, Mastication, Masticatory, Masticatory ability, Masticatory function, Masticatory performance, Mechanical properties, Mixture ratio, Model food, Multiple comparisons, Natural foods, Objective assessment, Objective assessments, Objective hardness, Objective hardness score, Objective hardness scores, Objective measures, Oral maxillofac implants, Oral rehabil, Oral rehabilitation, Original position, Other items, Other studies, Partial dentures, Physical characteristics, Physiological parameters, Plain chocolate, Plunger, Previous studies, Previous study, Prosthet dent, Rehabil, Rice cracker, Same character, Same methods, Second group, Second session, Semilogarithmic relationship, Silicone rubber, Similar items, Sixth trials, Soft rice cracker, Soft rice crackerc, Softer texture, Standard deviations, Statistical analyses, Statistical analysis, Subjective assessment, Subjective assessments, Subjective hardness, Subjective hardness rating, Subjective hardness ratings, Subjective ratings, Test foods, Test item, Test items, Test piece, Test pieces, Textural characteristics, Textural properties, Texture analysis, Texture stud, Third group, Third trials, Veterans administration.
• Teeft :
  • Ability test, Anova, Base plate, Blackwell publishing, Bolus, Carrot, Common foods, Complete denture wearers, Compression rate, Cracker, Cream cheese, Cube, Current study, Dent, Dental university, Dentition status, Denture, First group, Food hardness, Food items, Food texture, Food type, Gouda cheese, Graduate school, Hard rice cracker, Hardness, Hardness ratings, Human mastication, Implant, Intraclass correlation, Larger pieces, Logarithm, Mandibular, Mandibular movement, Mastication, Masticatory, Masticatory ability, Masticatory function, Masticatory performance, Mechanical properties, Mixture ratio, Model food, Multiple comparisons, Natural foods, Objective assessment, Objective assessments, Objective hardness, Objective hardness score, Objective hardness scores, Objective measures, Oral maxillofac implants, Oral rehabil, Oral rehabilitation, Original position, Other items, Other studies, Partial dentures, Physical characteristics, Physiological parameters, Plain chocolate, Plunger, Previous studies, Previous study, Prosthet dent, Rehabil, Rice cracker, Same character, Same methods, Second group, Second session, Semilogarithmic relationship, Silicone rubber, Similar items, Sixth trials, Soft rice cracker, Soft rice crackerc, Softer texture, Standard deviations, Statistical analyses, Statistical analysis, Subjective assessment, Subjective assessments, Subjective hardness, Subjective hardness rating, Subjective hardness ratings, Subjective ratings, Test foods, Test item, Test items, Test piece, Test pieces, Textural characteristics, Textural properties, Texture analysis, Texture stud, Third group, Third trials, Veterans administration.

Abstract

• https://api.istex.fr/document/89546BC75102BF792BC669FA18EB6D5B94164232/fulltext/pdf

Affiliations:

• Japon, États-Unis
• Californie, Région de Kantō
• Tokyo

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