MASTICATION AND FOOD TEXTURE PERCEPTION: VARIATION WITH AGE
Identifieur interne : 007977 ( Main/Exploration ); précédent : 007976; suivant : 007978MASTICATION AND FOOD TEXTURE PERCEPTION: VARIATION WITH AGE
Auteurs : Laurence Mioche [France]Source :
- Journal of Texture Studies [ 0022-4901 ] ; 2004-06.
English descriptors
- KwdEn :
- Behaviour, Biol, Black symbols, Bolus, Bolus formation, Compression tests, Dent, Dental status, Different textures, Elderly subjects, First transformation process, Food choice, Food consistency, Food hardness, Food manipulation, Food properties, Food structure, Food texture, Food texture perception, Frontal view, Human mastication, Masseter, Mastication, Maximal strain, Meat bolus, Mechanical measurements, Mechanical properties, Mioche, Muscle activity, Muscle work, Muscular activity, Muscular contraction, Natural dentition, Nutritional status, Open symbols, Opening phase, Oral biol, Oral rehabil, Power function, Previous study, Sensory assessments, Sensory clue, Solid line, Subsequent chews, Tender meat, Tenderness assessment, Texture, Texture effect, Texture perception, Texture studies, Tough meat, Unilateral cycles, Vertical bars, Young subjects.
- Teeft :
- Behaviour, Biol, Black symbols, Bolus, Bolus formation, Compression tests, Dent, Dental status, Different textures, Elderly subjects, First transformation process, Food choice, Food consistency, Food hardness, Food manipulation, Food properties, Food structure, Food texture, Food texture perception, Frontal view, Human mastication, Masseter, Mastication, Maximal strain, Meat bolus, Mechanical measurements, Mechanical properties, Mioche, Muscle activity, Muscle work, Muscular activity, Muscular contraction, Natural dentition, Nutritional status, Open symbols, Opening phase, Oral biol, Oral rehabil, Power function, Previous study, Sensory assessments, Sensory clue, Solid line, Subsequent chews, Tender meat, Tenderness assessment, Texture, Texture effect, Texture perception, Texture studies, Tough meat, Unilateral cycles, Vertical bars, Young subjects.
Abstract
i
Url:
DOI: 10.1111/j.1745-4603.2004.tb00830.x
Affiliations:
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Le document en format XML
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assessments</term><term>Sensory clue</term><term>Solid line</term><term>Subsequent chews</term><term>Tender meat</term><term>Tenderness assessment</term><term>Texture</term><term>Texture effect</term><term>Texture perception</term><term>Texture studies</term><term>Tough meat</term><term>Unilateral cycles</term><term>Vertical bars</term><term>Young subjects</term></keywords><keywords scheme="Teeft" xml:lang="en"><term>Behaviour</term><term>Biol</term><term>Black symbols</term><term>Bolus</term><term>Bolus formation</term><term>Compression tests</term><term>Dent</term><term>Dental status</term><term>Different textures</term><term>Elderly subjects</term><term>First transformation process</term><term>Food choice</term><term>Food consistency</term><term>Food hardness</term><term>Food manipulation</term><term>Food properties</term><term>Food structure</term><term>Food texture</term><term>Food texture perception</term><term>Frontal view</term><term>Human 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xml:lang="en">i</div></front></TEI><affiliations><list><country><li>France</li></country><region><li>Auvergne (région administrative)</li><li>Auvergne-Rhône-Alpes</li></region><settlement><li>Saint Genes Champanelle</li></settlement></list><tree><country name="France"><region name="Auvergne-Rhône-Alpes"><name sortKey="Mioche, Laurence" sort="Mioche, Laurence" uniqKey="Mioche L" first="Laurence" last="Mioche">Laurence Mioche</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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