| Development of the BITE Master II and its application to the study of cheese hardness. | |
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MedLine Citation:
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PMID: 16797617 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Instrumental methods to assess food texture are often used without considering parameters relevant to the sensory perception of food texture and without considering conditions occurring in the mouth during chewing. The objective of this research was to develop a sensory robot capable of closely mimicking the human bite and to conduct its preliminary testing with various cheeses. |
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Authors:
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J-F Meullenet; R K Gandhapuneni |
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Publication Detail:
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Type: Comparative Study; Journal Article Date: 2006-06-23 |
Journal Detail:
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Title: Physiology & behavior Volume: 89 ISSN: 0031-9384 ISO Abbreviation: Physiol. Behav. Publication Date: 2006 Aug |
Date Detail:
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Created Date: 2006-08-07 Completed Date: 2006-09-29 Revised Date: 2006-11-15 |
Medline Journal Info:
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Nlm Unique ID: 0151504 Medline TA: Physiol Behav Country: United States |
Other Details:
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Languages: eng Pagination: 39-43 Citation Subset: IM |
Affiliation:
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University of Arkansas, Department of Food Science, Fayetteville, AR, USA. jfmeull@uark.edu |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Cheese* Computer Peripherals Food Technology / instrumentation* Hardness Humans Mastication / physiology* Sensation / physiology* |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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