Article
Biochemistry & Molecular Biology
Yao Chen, Markus Stieger, Floor Tonies, Anki Tielens, Edoardo Capuano
Summary: This study found that adding accompanying foods such as chocolate and lettuce influences the oral processing behavior and bolus properties of almonds, consequently affecting the predicted lipid bioaccessibility. The food matrix and consumption context play an important role in these aspects.
Article
Biochemistry & Molecular Biology
Ai Ting Goh, Jiali Yao, Xin Hui Chua, Clare Whitton, Rob M. van Dam, Ciaran G. Forde
Summary: This study explored the associations between oral processing behaviors, bolus characteristics, and salivary amylase activity with daily glucose excursions. The results showed that greater saliva uptake was associated with more time spent with glucose above the normal range, highlighting the importance of oral processing in glycemic control.
Article
Engineering, Chemical
Yifan Zhang, Jingke Jia, Xinmiao Wang, Jianshe Chen, Hilbert W. van der Glas
Summary: The study aimed to transform 2D scanning data of post-chewing particles into 3D data, and measured particle size using minimal Feret diameter. The estimated X-50 and b values from scanning closely approximated those from sieving, the 'gold standard'.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Biochemistry & Molecular Biology
F. Gibouin, G. Della Valle, R. van der Sman
Summary: By measuring the shear viscosity of artificial food boluses under different conditions, the rheological properties and characteristics of the bolus were studied. The results showed that saliva viscosity, temperature, and water content had an influence on the flow curves of the bolus, highlighting the role of saliva as a lubricant and swelling agent. In addition, the extensional viscosity was found to be an important indicator for evaluating the viscous properties of the bolus.
Article
Biochemistry & Molecular Biology
Xiaoxuan Jin, Suyun Lin, Jing Gao, Esther H-J Kim, Marco P. Morgenstern, Arran J. Wilson, Deepa Agarwal, Yukiko Wadamori, Yong Wang, Jian Ying, Zhizhong Dong, Weibiao Zhou, Xiaoming Song, Qian Zhao
Summary: This study explores the differences in oral processing behavior and subsequent glycemic response between Asian (Chinese) and Caucasian subjects. Chinese subjects exhibited slower saliva flow rate but higher salivary alpha-amylase activity. They also took larger mouthful sizes, chewed for longer, and swallowed more particles with smaller sizes. Chinese subjects had higher overall glycemic response and peak blood glucose level compared to New Zealand subjects.
Article
Food Science & Technology
Ana Wintergerst, Roberto Samuel Gomez-Zuniga
Summary: This study investigated the impact of different bolus sizes on masticatory function in 8-10-year-old children. The results showed that chewing on a larger bolus size led to a larger median particle size and an increased number of chewing cycles.
JOURNAL OF TEXTURE STUDIES
(2022)
Article
Biochemistry & Molecular Biology
Esther H-J Kim, Arran J. Wilson, Lidia Motoi, Suman Mishra, John Monro, Shanthi G. Parkar, Douglas Rosendale, Halina M. Stoklosinski, Carel M. H. Jobsis, Yukiko Wadamori, Duncan Hedderley, Marco P. Morgenstern
Summary: Understanding the variability in consumer chewing behavior is crucial for designing food products to cater to specific consumer segments. This study investigated the effects of chewing behavior on gastrointestinal digestion and colonic fermentation using in vitro models and brown rice. The results showed that individual differences in chewing behavior significantly influenced digestibility of carbohydrates, microbial composition, and production of organic acid metabolites. These findings suggest that modifying chewing behavior may be an effective strategy for controlling blood glucose levels and shaping gut microbiota.
Article
Food Science & Technology
Xingyu Zhou, Jinghu Yu
Summary: This paper proposes a bionic chewing robot that can simulate human oral processing and produce food bolus. The experimental results show that the robot's simulation effect is highly consistent with the chewing effect of subjects, and it also has texture detection function.
JOURNAL OF TEXTURE STUDIES
(2022)
Article
Food Science & Technology
Nelum Pematilleke, Mandeep Kaur, Benu Adhikari, Peter J. Torley
Summary: The study found that meat texture significantly affects masticatory behavior and the mechanical properties of the bolus, with harder meat resulting in a harder bolus. Additionally, as meat hardness increases, the number of bolus particles also significantly increases. Significant individual differences were observed in masticatory parameters and saliva incorporation.
JOURNAL OF TEXTURE STUDIES
(2021)
Article
Otorhinolaryngology
Fatih Ozder, Fatma Ilgaz, Selen Serel Arslan
Summary: This study examined the relationship between chewing performance and dietary intakes in children with Cerebral Palsy (CP). The findings showed that 70% of children had impaired chewing function. There was a negative correlation between chewing performance and protein intake, but no significant correlation with energy and other macronutrients. The study also found that the proportion of liquid-blenderized foods in daily dietary intakes was positively correlated with chewing performance, and negatively correlated with chewing evaluation scores. Timely diagnosis and treatment of chewing dysfunction are important for ensuring adequate dietary intake and improving the quality of life in children with CP.
Article
Food Science & Technology
Marbie Alpos, Sze Ying Leong, Veronica Liesaputra, Indrawati Oey
Summary: The study found that using pulsed electric fields can enhance the hardness of black beans during cooking, but also make the beans tougher to chew. Beans pre-treated with pulsed electric fields were easier to break down during mastication, providing a better eating experience.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
J. Y. M. Choy, A. T. Goh, G. Chatonidi, S. Ponnalagu, S. M. M. Wee, M. Stieger, C. G. Forde
Summary: This study revealed that food texture differences can affect oral processing behaviors, bolus properties, and postprandial glycemic responses, even though the total blood glucose responses were the same for both test foods. Differences in oral processing and bolus properties influenced temporal changes in postprandial glycemic responses.
CURRENT RESEARCH IN FOOD SCIENCE
(2021)
Article
Health Care Sciences & Services
Elena Preoteasa, Alexandra Melania Oncescu Moraru, Daniela Meghea, Catalina Murariu Magureanu, Cristina Teodora Preoteasa
Summary: This study evaluated food bolus properties in patients wearing fixed or removable dental prostheses. The results showed that patients with fixed prostheses had similar mass of food bolus but lower moisture content and better food comminution compared to those with removable prostheses.
Article
Soil Science
David Nimblad Svensson, Ingmar Messing, Jennie Barron
Summary: Recent studies have found that using laser diffraction method (LDM) for soil particle size analysis can yield compatible results with traditional methods, but requires transformation of clay-silt particle size cutoff. This study tested a combination of approaches for determining LDM values on soil samples and compared the results with sieve and pipette method (SPM). The findings are promising for routine soil analyses, but more research is needed for different types of soils.
SOIL & TILLAGE RESEARCH
(2022)
Article
Dentistry, Oral Surgery & Medicine
Nabeel Almotairy, Abhishek Kumar, Anastasios Grigoriadis
Summary: The study found that children as young as 3 years old are capable of performing basic chewing functions similar to adults, but there are differences in the anticipation or adaptation of jaw muscle activity and jaw movements to food hardness. By the late permanent dentition stage (15-17 years), children are able to exhibit adult-like chewing behavior.
CLINICAL ORAL INVESTIGATIONS
(2021)
Article
Engineering, Chemical
Muhammad Syahmeer How, Jim R. Jones, Marco P. Morgenstern, Eli Gray-Stuart, John E. Bronlund
Summary: Chewing food prepares it for safe swallowing by reducing particle size, exposing new surface, and blending it with saliva to benefit both digestion and the sensory experience of consumers. Feed technologists play a role in enhancing the outcomes of a multitude of rate processes, including particle size reduction through subsequent selection and breakage in each chewing cycle.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Behannis Mena, Scott C. Hutchings, Minh Ha, Hollis Ashman (dec), Phyllis J. Shand, Robyn D. Warner
Summary: This study aimed to investigate the differences in sensory assessment of beef patties with varying firmness and the influence of adding plum sauce between younger and older consumers. The results showed that the firmness of the patties affected the consumer scores for overall liking, appearance, texture, flavor, and saltiness in both age groups. Both groups preferred the soft patty regardless of sauce addition. Adding sauce increased the appearance and texture liking for younger consumers but did not influence older people's preference. Younger subjects also perceived a sour-acidic taste in the samples, which was not noted by older consumers.
Article
Engineering, Chemical
Qimou Li, Sophia Areta Rodrigues, Marco Morgenstern, Meng Wai Woo, Siew Young Quek
Summary: The drying characteristics of milk whey protein concentrate (WPC) and micellar caseins (MC) were studied using a custom-designed mobile thin-film dryer. The presence of protein hindered the initial drying rates, even at low concentrations. The drying kinetics were analyzed using characteristic drying curves and a specific parameter n. It was observed that samples with MC exhibited more scattered drying curves and a wide distribution of n. The formation of a thin crust during the drying process was also observed, which posed a limitation for investigating materials with such crust formation phenomena using this thin film drying method.
Article
Chemistry, Applied
Sebastian Linnenkugel, Anthony H. J. Paterson, Lee M. Huffman, John E. Bronlund
Summary: The right storage conditions for food powders containing amorphous carbohydrates are crucial to avoid structural changes. This study combines sorption isotherm and glass transition temperature (Tg) data to predict the stability of food powders. The results demonstrate the effectiveness of the method in predicting the relation between Tg and water activity for carbohydrate mixtures.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Scott C. Hutchings, Luis Guerrero, Levi Smeets, Graham T. Eyres, Patrick Silcock, Enrique Pavan, Carolina E. Realini
Summary: This study revealed differences between general New Zealand consumers and ethnic Chinese consumers in terms of the importance of lamb attributes at the point of purchase and opinions of New Zealand lamb. Chinese consumers placed more importance on attributes like animal origin and food safety, while New Zealand consumers focused more on price and animal welfare.
Article
Food Science & Technology
Deepa Agarwal, Esther H-J Kim, Limei Feng, Cath Wade, Gert-Jan Moggre, Marco P. Morgenstern, Duncan Hedderley
Summary: This study investigates the impact of locust bean gum (LBG) on plant-based proteins, specifically quinoa protein (QPI) and pea protein isolates (PPI). Experimental measurements including microscopy, rheological analysis, and nuclear magnetic resonance (NMR) were conducted. The addition of LBG enhanced the viscoelastic properties and shear viscosities of the mixtures, forming more dense protein networks and coacervates. PPI-LBG interaction resulted in higher shear viscosities and decreased water mobility compared to QPI-LBG formulations, highlighting the significance of protein-polysaccharide interaction in microstructure and rheological properties.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
E. Regan, E. L. Feeney, S. C. Hutchings, G. J. O'Neill, E. D. O'Riordan
Summary: This study investigated the impact of alterations in viscosity, protein content, and sweetness of oral nutritional supplements (ONS) on thirst perception in older adults. The results showed no significant difference in thirst perception after consuming different ONS. However, individual differences were observed, with non-denture wearers and those who needed reminders to drink water experiencing higher levels of thirst.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
E. Regan, E. L. Feeney, P. Schlich, S. C. Hutchings, G. J. O'Neill, E. D. O'Riordan
Summary: Understanding the dynamic sensory perception of older adults is crucial for developing nutritional beverages for this demographic. This study used the Temporal Dominance of Sensations (TDS) methodology to investigate the differences in dynamic perception among older adults for various Oral Nutritional Supplements (ONS) with different textures. The study found that older adults effectively used the TDS technique to discriminate between different ONS and generated clear TDS curves. There were also some similarities in dominant attributes between older and younger cohorts. The findings enhance our understanding of how older adults evaluate liquid products using the TDS technique.
FOOD QUALITY AND PREFERENCE
(2023)
Review
Food Science & Technology
Scott C. Hutchings, Yash Dixit, Mahmoud Al-Sarayreh, Damir D. Torrico, Carolina E. Realini, Sara R. Jaeger, Marlon M. Reis
Summary: This review critically evaluates the potential of social media research in sensory-consumer science, highlighting its advantages and disadvantages. The findings suggest that social media approaches face challenges in controlling participant biases and maintaining measurement precision, but they also offer advantages such as the ability to study trends over time and access cross-cultural insights.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Behannis Mena, Damir Dennis Torrico, Scott Hutchings, Minh Ha, Hollis Ashman, Robyn D. Warner
Summary: Sensorial perceptions change with age, and biometrics analysis can be used to explore unconscious consumer responses. This study investigated the effects of consumer age on facial expression responses during consumption of beef patties with different textures and tastes. Younger people showed higher intensity of positive emotions and lower intensity of neutral and negative emotions compared to older people. The addition of sauce had a greater impact on facial expression responses in younger consumers than older consumers. FaceReaderTM successfully differentiated between the unconscious responses of younger and older consumers.
Article
Engineering, Chemical
Syahmeer How, Jim R. Jones, Marco P. Morgenstern, Eli Gray-Stuart, John E. Bronlund, Anne Saint-Eve, Ioan Cristian Trelea, Isabelle Souchon
Summary: A mathematical model was developed to describe the release of aroma from white rice during food oral processing. The model combined selection-breakage and mass transport models to predict the changes in bolus surface area over time. Experimental data validation showed that the model accurately captured the release of aroma when input parameters were obtained from the coupled chewing-aroma release model.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Green & Sustainable Science & Technology
Damir D. Torrico, Xin Nie, Damselina Lukito, Santanu Deb-Choudhury, Scott C. Hutchings, Carolina E. Realini
Summary: This study investigates consumers' perceptions, emotions, and acceptability of selected edible New Zealand native plants. A survey-type methodology was used to recruit 100 participants of diverse backgrounds to answer questions regarding specific plants and edible native plants in general. Results show varying levels of familiarity with the plants and positive intentions to consume native plants in the future. The study provides insights into consumer attitudes and highlights the potential for these food ingredients in mainstream diets.
Article
Biochemistry & Molecular Biology
Esther H-J Kim, Arran J. Wilson, Lidia Motoi, Suman Mishra, John Monro, Shanthi G. Parkar, Douglas Rosendale, Halina M. Stoklosinski, Carel M. H. Jobsis, Yukiko Wadamori, Duncan Hedderley, Marco P. Morgenstern
Summary: Understanding the variability in consumer chewing behavior is crucial for designing food products to cater to specific consumer segments. This study investigated the effects of chewing behavior on gastrointestinal digestion and colonic fermentation using in vitro models and brown rice. The results showed that individual differences in chewing behavior significantly influenced digestibility of carbohydrates, microbial composition, and production of organic acid metabolites. These findings suggest that modifying chewing behavior may be an effective strategy for controlling blood glucose levels and shaping gut microbiota.
Article
Food Science & Technology
Deepa Agarwal, Alison Wallace, Esther H. -J. Kim, Yukiko Wadamori, Limei Feng, Duncan Hedderley, Marco P. Morgenstern
Summary: This study investigates the impact of 3D printing technology on the moisture content, microstructure, and sensory perception of gluten-free snacks. The results show that 3D-printed snacks have higher moisture loss and different sensory characteristics compared to conventionally-produced snacks.
Article
Biochemistry & Molecular Biology
Xiaoxuan Jin, Suyun Lin, Jing Gao, Esther H-J Kim, Marco P. Morgenstern, Arran J. Wilson, Deepa Agarwal, Yukiko Wadamori, Yong Wang, Jian Ying, Zhizhong Dong, Weibiao Zhou, Xiaoming Song, Qian Zhao
Summary: This study explores the differences in oral processing behavior and subsequent glycemic response between Asian (Chinese) and Caucasian subjects. Chinese subjects exhibited slower saliva flow rate but higher salivary alpha-amylase activity. They also took larger mouthful sizes, chewed for longer, and swallowed more particles with smaller sizes. Chinese subjects had higher overall glycemic response and peak blood glucose level compared to New Zealand subjects.
Article
Food Science & Technology
Terhi Pohjanheimo, Pauliina Ojansivu, Anu Hopia
Summary: The surrounding environment plays a significant role in well-being and behavior, and the sensory experience of a place has not been systematically measured and characterized. The current study developed the Sensory Walk Questionnaire and tested it in a restaurant environment. The results showed differences in perceived odour and sound intensity, pleasantness of odours, sounds, and visual environment, as well as sensory descriptors between different areas in the restaurant.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Dae Hee Chung, Doo Bong Han, Rodolfo M. Nayga Jr, Sang Hyeon Lee
Summary: This study investigates the effects of calorie-related information on food choices and reveals that presenting either daily calorie recommendations or specific calorie information can reduce consumers' calorie consumption. However, when both types of information are presented concurrently, this effect is nullified. The study also finds that personality traits, such as extroversion and self-esteem, influence food choices, with extroverts more likely to choose lower-calorie options. Good self-restraint is also linked to lower-calorie choices. These findings highlight the importance of strategic calorie information policies in promoting healthier choices.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
C. Rorandelli, A. Lippi, S. Spinelli, L. Pierguidi, E. Monteleone, C. Dinnella
Summary: This study aimed to validate a protocol for assessing PROP status in remote conditions and to compare the results obtained using solutions and paper disks. The results showed that PROP ratings did not vary across remote and lab conditions. The classification in remote-solution and lab-disk conditions was comparable to the lab-solution reference condition, while the classification in remote-disk condition was not fully comparable.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Sule Kocabas, Nevin Sanlier
Summary: This study explored how the disgust emotion affected adults' obsession with healthy eating. The results showed that women exhibited higher disgust tendencies than men, and men had a lower tendency toward healthy eating obsession. There was a negative correlation between BMI and disgust propensity and sensitivity. People's disgust propensity and obsession with healthy eating increased with age.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Valentina Maria Merlino, Oriana Mosca, Ferdinando Fornara, Rocco Roma, Elisabetta Bonerba, Achille Schiavone, Rosa Laura Passaro, Martina Tarantola
Summary: This research explores the impact of key socio-psychological dimensions on individuals' intention to eat insect-based foods. The findings indicate that individuals with higher concern for environmental and ethical sustainability are more open to eating insects, particularly if they are treated ethically. The integrated attitude-food-intention model used in this study represents an innovative approach in consumer behavior research.
FOOD QUALITY AND PREFERENCE
(2024)