Výsledky vyhledávání - "Human mastication"

On modeling the large strain fracture behaviour of soft viscous foods

Autor: M. Elliott, C.G. Skamniotis, Maria N. Charalambides

Publikováno v: Meeting of the Institute-of-Non-Newtonian-Fluid-Mechanics (INNFM)

Mastication is responsible for food breakdown with the aid of saliva in order to form a cohesive viscous mass, known as the bolus. This influences the rate at which the ingested food nutrients are later absorbed into the body, which needs to be contr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d14d2f19e00896e1f7c65cc526ef06eb
https://doi.org/10.1063/1.4993754

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Akademický článek

The effect of prism orientation and loading direction on contact stresses in prismatic enamel: implications for interpreting wear patterns

Autor: Macho, Gabriele A., Shimizu, D., Spears, I.R.

The ability of prisms to effectively dissipate contact stress at the surface will influence wear rates in teeth. The aim of this investigation was to begin to quantify the effect of prism orientation on surface stresses. Seven finite element models o

Externí odkaz: http://hdl.handle.net/10454/3551

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Autor: Chrystel Loret, M. Walter, Nathalie Martin, Christoph Hartmann, Nicolas Pineau, Marie-Agnès Peyron

Publikováno v: Physiology and Behavior
Physiology and Behavior, Elsevier, 2011, 104 (5), pp.855-864. ⟨10.1016/j.physbeh.2011.05.014⟩
Physiology & behavior
Physiology & behavior, Elsevier, 2011, 104 (5), pp.855-864. ⟨10.1016/j.physbeh.2011.05.014⟩

International audience; Rheology and water content properties of cereal boluses collected just before swallowing were investigated. No specific physical markers for swallowing were found between subjects. Each subject had his own mastication strategy

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6c8b709e3e18f2521aa104ccba6dff0
https://pubmed.ncbi.nlm.nih.gov/21620879

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In vitro simulation of the oral processing of semi-solid foods

Autor: A.M. Janssen, R.A. de Wijk, Jon F. Prinz

Publikováno v: Food Hydrocolloids, 21(3), 397-401
Food Hydrocolloids, 3, 21, 397-401
Food Hydrocolloids 21 (2007) 3

The intra-oral processing of semi-solids foods is dominated by effects due to tongue movement. These movements subject the food to shear forces and mix it with saliva. Both actions tend to reduce the viscosity of the products. These changes are perce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29237a76e0474617747f8a6ea478f345
https://research.wur.nl/en/publications/in-vitro-simulation-of-the-oral-processing-of-semi-solid-foods

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Effects of added fluids on the perception of solid food

Autor: Maria Beatriz Duarte Gavião, Andries van der Bilt, René A. de Wijk, Luciano José Pereira

Publikováno v: Physiology and Behavior 88 (2006) 4-5
Physiology and Behavior, 88(4-5), 538-544

The production of sufficient saliva is indispensable for good chewing. Recent research has demonstrated that salivary flow rate has little influence on the swallowing threshold. We examined the hypothesis that adding fluid to a food will influence th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20fd3858d5397a077986e210fad0b22b
https://pubmed.ncbi.nlm.nih.gov/16781739

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