Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Jon F. Prinz"'
Publikováno v:
Food Hydrocolloids 23 (2009) 3
Food Hydrocolloids, 23(3), 896-900
Food Hydrocolloids, 3, 23, 896-900
Food Hydrocolloids, 23(3), 896-900
Food Hydrocolloids, 3, 23, 896-900
Food coatings that remain after swallowing starch-based or CMC-based custard desserts were investigated for 19 subjects. Foods were orally processed for 5 s using a pre-defined protocol, after which the food was swallowed. The remaining food coating
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd7237477f1e1f8ad88bdda74832ad6d
https://doi.org/10.1016/j.foodhyd.2008.05.007
https://doi.org/10.1016/j.foodhyd.2008.05.007
Publikováno v:
Physiology and Behavior, 3, 95, 527-532
Physiology and Behavior 95 (2008) 3
Physiology and Behavior, 95(3), 527-532
Physiology and Behavior 95 (2008) 3
Physiology and Behavior, 95(3), 527-532
Two studies investigated the effect of a food's viscosity on bite size, bite effort and food intake using a standardized protocol in which subjects sipped through a straw every 20 s for a period of 15 min from one of two products, a chocolate-flavore
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5783d8c7d10fdc1d5891bf6e89a0189d
https://doi.org/10.1016/j.physbeh.2008.07.026
https://doi.org/10.1016/j.physbeh.2008.07.026
Autor:
René A. de Wijk, Jon F. Prinz
Publikováno v:
Journal of Sensory Studies, 22(3), 273-280
Journal of Sensory Studies 22 (2007) 3
Journal of Sensory Studies 22 (2007) 3
A trained panel of 19 subjects were asked to rate a number of sensory attributes of commercially available vanilla custard desserts. Stimuli were placed in plastic cups and were sampled using 11-mm-diameter straws. In total, 304 samples were weighed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a1a1cd9fb41a957d674d9c8e7992fef
https://doi.org/10.1111/j.1745-459x.2007.00100.x
https://doi.org/10.1111/j.1745-459x.2007.00100.x
Autor:
R.A. de Wijk, Jon F. Prinz
Publikováno v:
Food Quality and Preference 18 (2007) 4
Food Quality and Preference, 4, 18, 641-650
Food Quality and Preference, 18(4), 641-650
Food Quality and Preference, 4, 18, 641-650
Food Quality and Preference, 18(4), 641-650
Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a group of vanilla custard desserts, white sauces, and mayonnaises that differed widely in ingredients, fat content (0-72%), and consumption temperatures. I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::196456d15dee50dcd6db016bd4284f11
https://doi.org/10.1016/j.foodqual.2006.09.004
https://doi.org/10.1016/j.foodqual.2006.09.004
Publikováno v:
Physiology and Behavior 89 (2006) 1
Physiology and Behavior, 89(1), 15-21
Physiology and Behavior, 89(1), 15-21
Ultrasonic imaging was used to quantify oral movements made during the oral processing of foods while subjects assessed the intensity of the sensory attributes, thick, creamy, sweet and bitter. A series of four stimuli were prepared with high and low
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48aaa4bf8e1c6926c921eb52a8029c26
https://doi.org/10.1016/j.physbeh.2006.05.021
https://doi.org/10.1016/j.physbeh.2006.05.021
Autor:
Jon F. Prinz, René A. de Wijk
Publikováno v:
Journal of Texture Studies, 37(4), 413-427
Journal of Texture Studies, 4, 37, 413-427
Journal of Texture Studies 37 (2006) 4
Journal of Texture Studies, 4, 37, 413-427
Journal of Texture Studies 37 (2006) 4
The role of friction in food texture sensations are reviewed with the focus on results from our own laboratory, concentrating on texture sensations that are affected by the lubricative properties (e.g., roughness and creaminess), by the viscosity (e.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbf38f6965d2cd4ed6375dd51cb4f410
https://doi.org/10.1111/j.1745-4603.2006.00060.x
https://doi.org/10.1111/j.1745-4603.2006.00060.x
Publikováno v:
Trends in Food Science and Technology 17 (2006) 8
Trends in Food Science and Technology, 17(8), 412-422
Trends in Food Science and Technology, 8, 17, 412-422
Trends in Food Science and Technology, 17(8), 412-422
Trends in Food Science and Technology, 8, 17, 412-422
Results of sensory, physiological and physico-chemical studies from our laboratory on perceived creaminess of semi-solids foods are reviewed. Most results stem from studies using model vanilla custard desserts, allowing systematic variation of fat, f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8846fc4dc4168f48030ecf77143ee5ae
https://doi.org/10.1016/j.tifs.2006.02.005
https://doi.org/10.1016/j.tifs.2006.02.005
Publikováno v:
Journal of Food Science 71 (2006) 7
Journal of Food Science, 7, 71
Journal of Food Science, 71(7), E337-E341
Journal of Food Science, 7, 71
Journal of Food Science, 71(7), E337-E341
The friction between surfaces in relative motion lubricated by food emulsions has been measured. Different types of surfaces were tested, including metal, glass, rubber, and mucosal surfaces (pig tongue and pig esophagus). We demonstrate that the loa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e61aa4a35561c6af82c3f110a7fa041
https://doi.org/10.1111/j.1750-3841.2006.00140.x
https://doi.org/10.1111/j.1750-3841.2006.00140.x
Publikováno v:
Archives of Oral Biology, 51(12), 1071-1079
Archives of Oral Biology 51 (2006) 12
Archives of Oral Biology 51 (2006) 12
Summary After a mouthful of food has been swallowed, some food material is always retained in the mouth. With semi-solid foods this is in the form of a coating that adheres to the oral mucosa. The amount and location of this material may play an impo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12d7eb8c2cc931544d52fd1fdbd676bc
https://doi.org/10.1016/j.archoralbio.2006.05.008
https://doi.org/10.1016/j.archoralbio.2006.05.008
Publikováno v:
Physiology and Behavior 82 (2004) 2-3.
Physiology and Behavior, 2-3, 82, 397-403
Physiology and Behavior, 82(2-3.), 397-403
Physiology and Behavior, 2-3, 82, 397-403
Physiology and Behavior, 82(2-3.), 397-403
The effects of nonoral sensations, such as visual texture and odor, on the size of the first bite were investigated in a series of studies using specially constructed food delivery cups with lower, from which custards were ingested ("ingested custard
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::091db7800ad50dd295e0b51813ae74a3
https://doi.org/10.1016/j.physbeh.2004.04.053
https://doi.org/10.1016/j.physbeh.2004.04.053