2000
DOI: 10.1016/s0950-3293(99)00014-2
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Dynamics of food breakdown during eating in relation to perceptions of texture and preference: a study on biscuits

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Cited by 82 publications
(63 citation statements)
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“…The reduction in complexity and size of the dataset is substantial: from 80,000 data points in the raw signals shown here, to a few tens of extracted values and summary statistics. Much of the literature examines how these extracted quantities relate to the properties of the food being consumed (Blisset et al, 2006;Braxton et al, 1996;Brown, 1994;Brown & Braxton, 2000;Brown et al, 1996Brown et al, , 1998Duizer et al, 1996;Lee et al, 2009;Plesh et al, 1986;Tornberg et al, 1985;Veyrune & Mioche, 2000;Yven et al, 2010). However, as the power of computer processors continues to increase, so does the capacity to handle larger amounts of data, and more recently, researchers have begun to utilise the whole signal.…”
Section: Wwwintechopencommentioning
confidence: 99%
See 1 more Smart Citation
“…The reduction in complexity and size of the dataset is substantial: from 80,000 data points in the raw signals shown here, to a few tens of extracted values and summary statistics. Much of the literature examines how these extracted quantities relate to the properties of the food being consumed (Blisset et al, 2006;Braxton et al, 1996;Brown, 1994;Brown & Braxton, 2000;Brown et al, 1996Brown et al, , 1998Duizer et al, 1996;Lee et al, 2009;Plesh et al, 1986;Tornberg et al, 1985;Veyrune & Mioche, 2000;Yven et al, 2010). However, as the power of computer processors continues to increase, so does the capacity to handle larger amounts of data, and more recently, researchers have begun to utilise the whole signal.…”
Section: Wwwintechopencommentioning
confidence: 99%
“…Brown (1994) and Brown et al (1998) observed significant between-volunteer variation for several temporal and amplitude parameters calculated from the time-domain signal (duration of the activity burst, period between bursts of activity, duration of the chewing period, mean voltage within activity burst, maximum voltage, and area under sEMG trace); these were recorded whilst chewing a range of different food types. Volunteers have also been classified into "chewing efficiency" groups, based on the weight loss from a stick of chewing gum, and the median particle size of almonds chewed a specified number of times (Brown & Braxton, 2000; when consuming other food types (meat, biscuits), these groups exhibited different behaviours (numbers of chews, total chewing time and chew work). Similarly in a study on confectionery chews, Blisset et al (1996) characterised groups on the basis of chewing force, chewing rate, proportion of work and total number of chews, and observed that this could influence flavour release, though this was product-dependant.…”
Section: Summary: the Extent Of Between-volunteer Variancementioning
confidence: 99%
“…during mastication (Brown and Braxton, 2000;Brown et al, 1998). A problem for measurements of the human senses and mastication is that the measurements are highly dependent on individual differences in the anatomy of the mouth and mandible as well as sensory perception.…”
Section: ) Human Senses and Masticationmentioning
confidence: 99%
“…Additionally, EMG has been used to identify differences in chewing patterns between individuals and to classify individuals into groups according to their chewing efficiency [21,[5][6][7].…”
Section: Introductionmentioning
confidence: 99%