EMG assessment of chewing behaviour for food evaluation: Influence of personality characteristics

Rey, A.; González, Remedios; Martínez-de-Juan, J.L.; Benedito, J.; Mulet, A.

doi:10.1016/j.foodqual.2006.08.002

Cited by 23 publications

(11 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although mastication seems like a simple process, there are many factors involved. Physiological characteristics of the individual performing the chewing action, such as facial anatomy, gender, age, personality type, time of day, dentition status, as well as properties of the food being chewed, such as hardness, moisture content, fat content, food portion size, and food structure (Yurkstas 1965; Gonzalez and others 2004; Rey and others 2007) all have an effect on the formation of the food bolus. After formation, the bolus will be swallowed, transported through the esophagus, and move into the stomach.…”

Section: Introductionmentioning

confidence: 99%

Bolus Formation and Disintegration during Digestion of Food Carbohydrates

Bornhorst¹,

Singh²

2012

Comp Rev Food Sci Food Safe

125

101

View full text Add to dashboard Cite

The first step in the digestion process is mastication, or chewing, when food is broken down, lubricated with saliva, and formed into a cohesive mass known as the food bolus. Upon swallowing, the bolus moves to the stomach and undergoes further breakdown during gastric digestion. The subject of this review is the formation of the food bolus and its subsequent breakdown in the stomach. Bolus formation has been widely studied, especially in terms of food particle size and lubrication. However, information about bolus disintegration is limited, and this review focuses on the breakdown of bread and starch-based foods. Bolus formation and disintegration are key steps in the overall digestion process, as they control the rate at which ingested food components and nutrients are absorbed and released into the body. Information on the rate kinetics of bolus disintegration is necessary in developing a quantitative understanding of the food digestion process.

show abstract

Section: Introductionmentioning

confidence: 99%

Bolus Formation and Disintegration during Digestion of Food Carbohydrates

Bornhorst¹,

Singh²

2012

Comp Rev Food Sci Food Safe

125

101

View full text Add to dashboard Cite

show abstract

“…Facial EMG effectively measures nonvisible micro-emotional responses that make muscles tense or relax (Harrigan, Rosenthal, & Scherer, 2008). Facial EMG has been used in academic research in several domains, such as the study of emotional response to television commercials (Micu & Plummer, 2010) and the assessment of food evaluation (Rey, González, Martínez-de-Juan, Benedito, & Mulet, 2007).…”

Section: Dependent Measuresmentioning

confidence: 99%

Emotional responses towards food packaging: A joint application of self-report and physiological measures of emotion

Liao

Corsi

Chrysochou

et al. 2015

Food Quality and Preference

View full text Add to dashboard Cite

a b s t r a c tIn this paper we investigate consumers' emotional responses to food packaging. More specifically, we use self-report and physiological measures to jointly assess emotional responses to three typical food packaging elements: colours (low-wavelength vs. high-wavelength), images (positive vs. negative) and typefaces (simple vs. ornate). A sample of 120 participants was exposed to mock package design concepts of chocolate blocks. The results suggest that images generate an emotional response that can be measured by both self-report and physiological measures, whereas colours and typefaces generate emotional response that can only be measured by self-report measures. We propose that a joint application of self-report and physiological measures can lead to richer information and wider interpretation of consumer emotional responses to food packaging elements than using either measure alone.

show abstract

“…In evaluating oral processing of foods, it is important to note that mastication is highly variable within and among individuals. It is altered by food texture, anatomical characteristics of the masticatory apparatus, and physiological factors such as bite force, occlusal area, number of teeth, muscle volume, activity and coordination of muscles, saliva production, swallowing threshold and personality characteristics (van der Bilt, 2002;Bourdiol & Mioche, 2000;Peyron et al, 1996;Rey et al, 2007;Woda, Foster, Mishellany, & Peyron, 2006).…”

Section: Oral Processingmentioning

confidence: 99%