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https://www.readbyqxmd.com/read/30513979/evaluation-of-food-fineness-by-the-bionic-tongue-distributed-mechanical-testing-device
#1
Jingjing Liu, Ying Cui, Yizhou Chen, Wei Wang, Yuanyuan Tang, Hong Men
In this study, to obtain a texture perception that is closer to the human sense, we designed eight bionic tongue indenters based on the law of the physiology of mandibular movements and tongue movements features, set up a bionic tongue distributed mechanical testing device, performed in vitro simulations to obtain the distributed mechanical information over the tongue surface, and preliminarily constructed a food fineness perception evaluation model. By capturing a large number of tongue movements during chewing, we analyzed and simulated four representative tongue movement states including the tiled state, sunken state, raised state, and overturned state of the tongue...
December 3, 2018: Sensors
https://www.readbyqxmd.com/read/30506249/purification-rheological-characterization-and-visualization-of-viscous-neutral-hetero-exopolysaccharide-produced-by-lactic-acid-bacteria
#2
S Ikeda, D Kondoh, N P D Aryantini, T Urashima, K Fukuda
Viscous exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) have received increasing interest in the dairy industry because of their capability to improve the texture and mouthfeel of fermented dairy products. To date, enormous efforts have been made to reveal the relationship between texture and EPS production in fermented milk products such as yogurt. However, the structure-rheology relationship of EPSs themselves is not yet well understood due to their low yields in general and their wide variety of chemical structures...
2019: Methods in Molecular Biology
https://www.readbyqxmd.com/read/30484878/review-article-emulsifiers-in-the-food-supply-and-implications-for-gastrointestinal-disease
#3
REVIEW
Emma P Halmos, Alexandra Mack, Peter R Gibson
BACKGROUND: Dietary emulsifiers are the latest food additives to be associated with intestinal, cardiovascular and metabolic health. Most recently, there are postulations around certain emulsifiers playing a role in the development of Crohn's disease. AIM: To review the use of food-based emulsifiers, their content in the food supply and mechanisms by which they might exert potentially detrimental biological effects. METHODS: Information on emulsifiers and thickeners relevant to human health was critically examined...
November 28, 2018: Alimentary Pharmacology & Therapeutics
https://www.readbyqxmd.com/read/30459417/chemical-and-sensorial-investigation-of-in-mouth-sensory-properties-of-grape-anthocyanins
#4
M A Paissoni, P Waffo-Teguo, W Ma, M Jourdes, L Rolle, P -L Teissedre
Anthocyanins are water-soluble pigments found in the cell vacuoles of fruits and flowers, performing several roles from insects attraction to stress protection. Their antioxidant activity contributes to human health, and consuming plant-derived products provides their higher source in the diet. Although their colour and nutritional features, their contribution to sensory properties of foods has not been widely investigated. In wine, preferences are connected with sensory attributes of colour, aroma, taste, and mouthfeel...
November 20, 2018: Scientific Reports
https://www.readbyqxmd.com/read/30387878/wine-astringency-reduces-flavor-intensity-of-brussels-sprouts
#5
Guy Carpenter, Leanne Cleaver, Matthew Blakeley, Nurulezah Hasbullah, Jack Houghton, Alex Gardner
The bitterness of vegetables is a leading reason why they are avoided by children and some adults. Bitterness is perceived via TAS2R receptors located on the tongue. In contrast, astringency is a mouthfeel rather than a taste, and is perceived as a dry, puckering sensation. To date few reports have suggested any interactions between the two processes even though they often occur simultaneously in many real foods. In this study, we have used Brussels sprouts as an exemplar bitter vegetable and examined the influence of a number of different interventions on perceived intensity...
November 2, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30347641/time-resolved-tomographic-quantification-of-the-microstructural-evolution-of-ice-cream
#6
Jingyi Mo, Enyu Guo, D Graham McCartney, David S Eastwood, Julian Bent, Gerard Van Dalen, Peter Schuetz, Peter Rockett, Peter D Lee
Ice cream is a complex multi-phase colloidal soft-solid and its three-dimensional microstructure plays a critical role in determining the oral sensory experience or mouthfeel. Using in-line phase contrast synchrotron X-ray tomography, we capture the rapid evolution of the ice cream microstructure during heat shock conditions in situ and operando , on a time scale of minutes. The further evolution of the ice cream microstructure during storage and abuse was captured using ex situ tomography on a time scale of days...
October 19, 2018: Materials
https://www.readbyqxmd.com/read/30342129/influence-of-lactobacillus-candida-fermentation-on-the-starch-structure-of-rice-and-the-related-noodle-features
#7
Nannan Li, Binjia Zhang, Siming Zhao, Meng Niu, Caihua Jia, Qilin Huang, Yejia Liu, Qinlu Lin
With screening of Lactobacillus fermentum M9 and Candida santamariae Y11 from a natural fermentation broth (Jinjian) for rice noodle production, this work concerns how fermentation with M9:Y11 suspensions of different volume ratios affects the texture and sensory features of rice noodles. The M9:Y11 strains regulated rice structures and thus the physicochemical features of rice noodles. In particular, 5:5 and 8:2 v/v M9:Y11 strains endowed rice noodles with better texture and sensory performance than did Jinjian...
January 2019: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/30198574/an-integrative-salivary-approach-regarding-palate-cleansers-in-wine-tasting
#8
Diego Taladrid, Laura Lorente, Begoña Bartolomé, M Victoria Moreno-Arribas, Laura Laguna
Wine sensory sessions normally involve the tasting of several samples, to remove food residues from the mouth the use of palate cleansers (PC) is needed. Until now, there is no agreement on the best PC to use during wine tasting sessions. The aim of this work is to study the relationship between the components retained in saliva after wine tasting and the remnant sensory feeling (astringency, alcohol, and acidity). For that, different common PC (water, carbonated water, and milk) were tested and saliva samples (expectorated and scraped) from nine trained panelists were collected after wine with and without PC trials...
September 10, 2018: Journal of Texture Studies
https://www.readbyqxmd.com/read/30176297/how-does-fatty-mouthfeel-saltiness-or-sweetness-of-diets-contribute-to-dietary-energy-intake
#9
David N Cox, Gilly A Hendrie, Haidee J Lease, Megan A Rebuli, Mary Barnes
As "taste" is a primary driver of food choice, the objective of this study was to understand how the sensory properties of diets relate to energy intake (EI). A database of 720 frequently consumed foods, described by a trained panel for basic tastes (sweetness, saltiness) and fatty mouthfeel, was systematically applied to all foods reportedly consumed in 24hr recalls as part of the 2011-2012 Australian National Nutrition and Physical Activity Survey (n = 12,153 adults and children). Food groups were classified according to the Australian Guide to Healthy Eating, and their contribution to total nutrient and sensory intake estimated...
August 31, 2018: Appetite
https://www.readbyqxmd.com/read/30170511/flax-and-wattle-seed-powders-enhance-volume-and-softness-of-gluten-free-bread
#10
Revathy Krishna Kumar, Manmath Bejkar, Shanshan Du, Luca Serventi
Gluten-free bread is generally associated with several quality defects such as reduced volume, dry texture and poor mouthfeel. Flaxseed gum has been shown to increase viscosity of bread dough. The aim of this study was to evaluate the effect of 1% (total base) addition of seed powders from flax ( Linum usitatissimum) and four acacia cultivars ( Acacia dealbata, A. decurrens, A. terminalis and A. verniciflua) on pasting properties, texture and volume of gluten-free bread. The incorporation of all seed powders reduced crumb hardness by 30-65% and increased specific loaf volume by 50%...
August 31, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/30170024/the-effect-of-administration-media-on-palatability-and-ease-of-swallowing-of-multiparticulate-formulations
#11
Felipe L Lopez, Terry B Ernest, Mine Orlu, Catherine Tuleu
Multiparticulate formulations based on pellets, granules or beads, could be advantageous for paediatrics, geriatrics and patients with swallowing difficulties. However, these formulations may require suitable administration media to facilitate administration. The aim of this work was to investigate the effect of administration media properties on palatability and ease of swallowing of multiparticulates. A range of vehicles were developed using xanthan gum (XG) and carboxymethyl cellulose (CMC) as model hydrocolloids...
November 15, 2018: International Journal of Pharmaceutics
https://www.readbyqxmd.com/read/30169795/the-neuronal-encoding-of-oral-fat-by-the-coefficient-of-sliding-friction-in-the-cerebral-cortex-and-amygdala
#12
Edmund T Rolls, Tom Mills, Abigail B Norton, Aris Lazidis, Ian T Norton
Fat in the diet contributes to the pleasant mouthfeel of many foods, but overconsumption may contribute to obesity. Here we analyze what properties of fat in the mouth are sensed, by analyzing the responses of neurons in the macaque insular taste cortex, and two areas to which it projects the orbitofrontal cortex where the pleasantness of fat is represented, and the amygdala. We discovered that the firing rate responses of these fat-responsive neurons are correlated with the coefficient of sliding friction (CSF) and not with viscosity which reflects food thickness...
November 1, 2018: Cerebral Cortex
https://www.readbyqxmd.com/read/30064760/anthocyanins-and-polyphenols-in-cabernet-franc-wines-produced-with-saccharomyces-cerevisiae-and-torulaspora-delbrueckii-yeast-strains-spectrophotometric-analysis-and-effect-on-selected-sensory-attributes
#13
Phillip Minnaar, Ludwe Nyobo, Neil Jolly, Nombasa Ntushelo, Skyé Meiring
Grapes and wine contain phenolics divided into non-flavonoid and flavonoid classes. Yeast modulates the phenolics of wine by adsorption onto yeast cell walls. This may be advantageous for colour and quality. The effect of Torulaspora delbrueckii (654&M2/1) and Saccharomyces cerevisiae (VIN13) on phenolics and sensory attributes of Cabernet Franc wines (2012/2013) were evaluated. Spectrophotometric analysis was used to determine the phenolic content. Sensory analysis was conducted by expert tasters to evaluate the wines...
December 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/30049964/see-feel-taste-the-influence-of-receptacle-colour-and-weight-on-the-evaluation-of-flavoured-carbonated-beverages
#14
Line Ahm Mielby, Qian Janice Wang, Sidsel Jensen, Anne Sjoerup Bertelsen, Ulla Kidmose, Charles Spence, Derek Victor Byrne
A study was designed to assess whether the individual and combined effects of product-intrinsic and product-extrinsic factors influence the perception of, and liking for, carbonated beverages. Four hundred and one participants tasted samples of one of three flavours (grapefruit, lemon, or raspberry) of carbonated aromatised non-alcoholic beer. The beverages were served in receptacles that differed in terms of their colour (red or black) and weight (lighter-no added weight, or heavier-20 g weight added). Each participant received the same beverage in each of the four different receptacles, and rated how much they liked the drink...
July 26, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/30042574/multiple-responses-optimization-of-instant-dark-tea-production-by-submerged-fermentation-using-response-surface-methodology
#15
Yuwan Wang, Mingyue Zhang, Zhengzhu Zhang, Jun Jiang, Xueling Gao, Pengxiang Yue
In this study, submerged fermentation mode for preparing instant dark tea production was developed through utilizing industrial low grade green tea as raw material and Aspergillus niger as fermentation microbe starter. The fermentation parameters (inoculum size, liquid-solid ratio and rotation speed) were optimized by using Box-Behnken design and response surface methodology (RSM) with desirability function, the theabrownins content, redness and turbidity value as responses. The optimal conditions were set as follow: inoculum size of 5...
July 2018: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29983954/effect-of-ethanol-on-flavor-perception-of-rum
#16
Chelsea M Ickes, Keith R Cadwallader
This is the first sensory study to evaluate the effects of ethanol concentration on flavor perception of distilled spirits. Dilution series of two rums (R1 and R2) were evaluated to gain insight into the effects of ethanol concentration on the flavor perception of distilled spirits. Rums were diluted 1:2 (v/v) either with pure water to a final alcohol by volume (ABV) of 20% (R1-W and R2-W) or with an aqueous 40% ABV solution (R1-E and R2-E). The later dilution accounted for the flavor dilution effect while keeping the ethanol concentration the same as the original liquors...
June 2018: Food Science & Nutrition
https://www.readbyqxmd.com/read/29983952/optimization-of-red-teff-flour-malted-soybean-flour-and-papaya-fruit-powder-blending-ratios-for-better-nutritional-quality-and-sensory-acceptability-of-porridge
#17
Kiros Mezgebo, Tefera Belachew, Neela Satheesh
This study was carried out to optimize the compositions of red teff flour with malted soybean flour and papaya fruit powders for better nutritional quality and sensory acceptability of porridge. Total eleven formulations of the composite flours were determined using D-optimal mixture design with the help of Minitab Version 16 Statistical Software. The three ingredients were considered in the ranges of 55%-70%, 20%-30%, 5%-15% for red teff flour, malted soybean flour, and Papaya fruit powder, respectively. The prepared porridge samples from formulations were analyzed for nutritional composition, antinutritional factors, and sensory acceptability...
June 2018: Food Science & Nutrition
https://www.readbyqxmd.com/read/29940217/pharmacokinetic-and-pharmaceutical-properties-of-a-novel-buprenorphine-naloxone-sublingual-tablet-for-opioid-substitution-therapy-versus-conventional-buprenorphine-naloxone-sublingual-tablet-in-healthy-volunteers
#18
RANDOMIZED CONTROLLED TRIAL
Martin Jönsson, Gill Mundin, Michael Sumner
PURPOSE: A novel sublingual buprenorphine/naloxone rapidly-dissolving tablet (BNX-RDT) for opioid substitution therapy has been developed for improved bioavailability, rapid disintegration and improved taste masking. We compared the bioavailability and pharmaceutical properties of BNX-RDT with conventional buprenorphine/naloxone sublingual tablets (BNX). METHODS: Fasting, open-label, randomized, single-dose, two-cohort crossover study in healthy volunteers under naltrexone block...
September 15, 2018: European Journal of Pharmaceutical Sciences
https://www.readbyqxmd.com/read/29892751/material-properties-of-ex-vivo-milk-chocolate-boluses-examined-in-relation-to-texture-perception
#19
Qi He, Filippo Bramante, Andrew Davies, Carole Elleman, Kelly Fourtouni, Bettina Wolf
The texture perception of chocolate products is a major driver for consumer liking and the popularity of this confectionary category. Whilst some texture attributes are clearly linked to the material properties of the chocolate bar itself, others are closer related to the properties of the chocolate bolus. However, little is known about the material properties of chocolate boluses. Hence the aim of this study was to gain more in-depth insights into this area and to evaluate how chocolate bolus material properties link to texture and mouthfeel perception...
June 20, 2018: Food & Function
https://www.readbyqxmd.com/read/29876103/physical-chemical-and-sensory-properties-of-biscuits-prepared-from-flour-blends-of-unripe-cooking-banana-pigeon-pea-and-sweet-potato
#20
Abiodun A Adeola, Ehimen R Ohizua
Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF), and sweet potato (SPF). The physical properties, nutrient composition, and sensory characteristics of the biscuits were evaluated using standard methods. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan's multiple range test. The hardness of the biscuit samples decreased as PPF increased, while the fracturability decreased with increase in UBF. Biscuits were significantly ( p  < ...
May 2018: Food Science & Nutrition
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