Fibrous food and particle size influence electromyography and the kinematics of oral processing.

Structure-sensory relationships are essential for understanding food perception. Food microstructure impacts how a food is comminuted and processed by the human masticatory system. This study investigated the impact of anisotropic structures, explicitly the structure of meat fibers, on the dynamic process of mastication.

Food Oral Processing-An Industry Perspective.

We illustrate how scientific understanding of Food Oral Processing enables food product development with specific benefits for several target populations. , and approaches are discussed in the context of their ability to quantify oral processing from the molecular to the macroscopic scale. Based on this understanding, food structures with enhanced performance in terms of hedonic and nutritional properties as well as appropriateness for age and certain medical conditions can be developed.

Effects of Fat Polymorphic Transformation and Nonfat Particle Size Distribution on the Surface Changes of Untempered Model Chocolate, Based on Solid Cocoa Mass.

Unlabelled: This study aims to understand the bloom process in untempered chocolate by investigating the polymorphic transformation of cocoa butter and changes in chocolate surface. Cocoa mass with varying particle size distributions (PSD) were used to produce untempered model chocolate. Optical microscopy showed that during 25 d of storage, the chocolate surface gradually became honeycombed in appearance with dark spots surrounded by white sandy bloom areas.