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Journal articles on the topic 'Texture of food'

Author: Grafiati

Published: 4 June 2021

Last updated: 16 February 2022

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1

Raheem, Dele, Conrado Carrascosa, Fernando Ramos, Ariana Saraiva, and António Raposo. "Texture-Modified Food for Dysphagic Patients: A Comprehensive Review." International Journal of Environmental Research and Public Health 18, no. 10 (2021): 5125. http://dx.doi.org/10.3390/ijerph18105125.

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Food texture is a major food quality parameter. The physicochemical properties of food changes when processed in households or industries, resulting in modified textures. A better understanding of these properties is important for the sensory and textural characteristics of foods that target consumers of all ages, from children to the elderly, especially when food product development is considered for dysphagia. Texture modifications in foods suitable for dysphagic patients will grow as the numbers of elderly citizens increase. Dysphagia management should ensure that texture-modified (TM) food

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2

Garcia, Jane Mertz, Edgar Chambers, Emily Groves Russell, and Abilene Katt. "Modifying Food Textures: Practices and Beliefs of Staff Involved in Nutrition Care." American Journal of Speech-Language Pathology 27, no. 4 (2018): 1458–73. http://dx.doi.org/10.1044/2018_ajslp-18-0021.

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Purpose Modifying food texture is an important part of dysphagia management, yet less is known about the day-to-day practices that might impact the nutritional well-being of patients. This study surveyed staff involved in the service delivery of texture-modified foods with the objectives to gain information about roles and responsibilities, instruction and knowledge about modifying foods, and beliefs about the use of texture-modified foods in nutrition care. Method We created a 21-item survey about texture-modified foods. Recruitment efforts focused on both professional and frontline staff inv

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3

Pereira, Tatiana, Sónia Barroso, and Maria M. Gil. "Food Texture Design by 3D Printing: A Review." Foods 10, no. 2 (2021): 320. http://dx.doi.org/10.3390/foods10020320.

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An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise pla

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4

Demonteil, Lauriane, Eléa Ksiazek, Agnès Marduel, et al. "Patterns and predictors of food texture introduction in French children aged 4–36 months." British Journal of Nutrition 120, no. 9 (2018): 1065–77. http://dx.doi.org/10.1017/s0007114518002386.

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AbstractThe aims of this study were to describe which and when food textures are offered to children between 4 and 36 months in France and to identify the associated factors. An online cross-sectional survey was designed, including questions about 188 food texture combinations representing three texture levels: purées (T1), soft small pieces (T2) and hard/large pieces and double textures (T3). Mothers indicated which combinations they already offered to their child. A food texture exposure score (TextExp) was calculated for all of the texture levels combined and for each texture level separate

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5

Arvanitoyannis, I. S. "Texture in Food Volume 2: Solid foods." International Journal of Food Science and Technology 40, no. 2 (2005): 235–36. http://dx.doi.org/10.1111/j.1365-2621.2004.00854.x.

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6

BOURNE, MALCOLM. "TEXTURE IN FOOD. Volume 2. SOLID FOODS." Journal of Texture Studies 35, no. 5 (2005): 571–72. http://dx.doi.org/10.1111/j.1745-4603.2004.35508.x.

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7

Cusano, Claudio, Paolo Napoletano, and Raimondo Schettini. "T1K+: A Database for Benchmarking Color Texture Classification and Retrieval Methods." Sensors 21, no. 3 (2021): 1010. http://dx.doi.org/10.3390/s21031010.

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In this paper we present T1K+, a very large, heterogeneous database of high-quality texture images acquired under variable conditions. T1K+ contains 1129 classes of textures ranging from natural subjects to food, textile samples, construction materials, etc. T1K+ allows the design of experiments especially aimed at understanding the specific issues related to texture classification and retrieval. To help the exploration of the database, all the 1129 classes are hierarchically organized in 5 thematic categories and 266 sub-categories. To complete our study, we present an evaluation of hand-craf

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8

YAMANO, Yoshimasa. "Evaluation of Food Texture." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 44, no. 2 (1997): 83–92. http://dx.doi.org/10.3136/nskkk.44.83.

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9

POLLEN, N. R., CHRISTOPHER R. DAUBERT, P. PRABHASANKAR, M. A. DRAKE, and M. L. GUMPERTZ. "QUANTIFYING FLUID FOOD TEXTURE." Journal of Texture Studies 35, no. 6 (2004): 643–57. http://dx.doi.org/10.1111/j.1745-4603.2004.35515.x.

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10

Nakamoto, Hiroyuki, Daisuke Nishikubo, and Futoshi Kobayashi. "Food texture evaluation using logistic regression model and magnetic food texture sensor." Journal of Food Engineering 222 (April 2018): 20–28. http://dx.doi.org/10.1016/j.jfoodeng.2017.11.008.

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11

Matsuo, Koichiro, and Ichiro Fujishima. "Textural Changes by Mastication and Proper Food Texture for Patients with Oropharyngeal Dysphagia." Nutrients 12, no. 6 (2020): 1613. http://dx.doi.org/10.3390/nu12061613.

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Bolus texture is a key factor for safe swallowing in patients with dysphagia since an improper texture may result in aspiration and/or pharyngeal residue. This article discusses swallowing bolus texture from two key aspects: the textural change of solid food by mastication and the current standardized definition of food texture in Japan. When swallowing a liquid bolus, the texture is mostly maintained from ingestion to swallow onset. For solid food, however, the food is crushed by chewing and mixed with saliva before swallowing; the texture of the ingested food is modified to an easily swallow

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12

Guggisberg, D. "Texture in food. Volume 1: Semi-solid foods." LWT - Food Science and Technology 37, no. 5 (2004): 581–82. http://dx.doi.org/10.1016/j.lwt.2004.01.003.

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13

Nishinari, Katsuyoshi, and Yapeng Fang. "Perception and measurement of food texture: Solid foods." Journal of Texture Studies 49, no. 2 (2018): 160–201. http://dx.doi.org/10.1111/jtxs.12327.

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14

Souda, Ninomae, Hiroyuki Nakamoto, and Futoshi Kobayashi. "Food Texture Quantification Using a Magnetic Food Texture Sensor and Dynamic Time Warping." Food Science and Technology Research 24, no. 2 (2018): 257–63. http://dx.doi.org/10.3136/fstr.24.257.

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15

Hayakawa, Fumiyo. "Development of Japanese Texture Lexicon for Food Texture Studies." Nippon Shokuhin Kagaku Kogaku Kaishi 60, no. 7 (2013): 311–22. http://dx.doi.org/10.3136/nskkk.60.311.

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16

Wilkinson, C., G. B. Dijksterhuis, and M. Minekus. "From food structure to texture." Trends in Food Science & Technology 11, no. 12 (2000): 442–50. http://dx.doi.org/10.1016/s0924-2244(01)00033-4.

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17

YASUI, Daiki, Daishu HASEGAWA, Hitoshi KIMURA, Norio INOU, and Ren KADOWAKI. "Biomechanical study of food texture." Proceedings of the JSME Conference on Frontiers in Bioengineering 2016.27 (2016): C215. http://dx.doi.org/10.1299/jsmebiofro.2016.27.c215.

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18

HASEGAWA, Daishu, Daiki YASUI, Hitoshi KIMURA, Norio INOU, and Ren KADOWAKI. "Biomechanical study of food texture." Proceedings of the JSME Conference on Frontiers in Bioengineering 2017.28 (2017): 2C21. http://dx.doi.org/10.1299/jsmebiofro.2017.28.2c21.

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19

Civille, Gail Vance. "Food Texture: Pleasure and Pain." Journal of Agricultural and Food Chemistry 59, no. 5 (2011): 1487–90. http://dx.doi.org/10.1021/jf100219h.

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20

NISHINARI, KATSUYOSHI. "RHEOLOGY, FOOD TEXTURE AND MASTICATION." Journal of Texture Studies 35, no. 2 (2004): 113–24. http://dx.doi.org/10.1111/j.1745-4603.2004.tb00828.x.

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21

Mojet, J., and E. P. Köster. "Sensory memory and food texture." Food Quality and Preference 16, no. 3 (2005): 251–66. http://dx.doi.org/10.1016/j.foodqual.2004.04.017.

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22

Joyner (Melito), Helen S. "Explaining food texture through rheology." Current Opinion in Food Science 21 (June 2018): 7–14. http://dx.doi.org/10.1016/j.cofs.2018.04.003.

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23

Souda, Ninomae, Hiroyuki Nakamoto, Futoshi Kobayashi, Yuya Nagahata, and Yoriyasu Hirosue. "Food Texture Quantification of Tempura Using Magnetic Food Texture Sensor and Time-series Data." Sensors and Materials 31, no. 7 (2019): 2357. http://dx.doi.org/10.18494/sam.2019.2342.

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24

Koga, Takako, Yuko Koga, Shunsuke Nakata, and Hideaki Ohta. "Characterization and Classification of Foods by Texture of Food." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 50, no. 12 (2003): 582–89. http://dx.doi.org/10.3136/nskkk.50.582.

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25

AZUMA, Teruaki, Junko YABUTA, Kenji SAITO, et al. "MASTICATORY MEASUREMENT FOR FOOD TEXTURE EVALUATION." KANSEI Engineering International 5, no. 3 (2005): 1–6. http://dx.doi.org/10.5057/kei.5.3_1.

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26

IZUTSU, TADASHI, and KOHMEI WANI. "FOOD TEXTURE AND TASTE: A REVIEW." Journal of Texture Studies 16, no. 1 (1985): 1–28. http://dx.doi.org/10.1111/j.1745-4603.1985.tb00677.x.

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27

BOYAR, M. M., and D. KILCAST. "REVIEW FOOD TEXTURE AND DENTAL SCIENCE." Journal of Texture Studies 17, no. 3 (1986): 221–52. http://dx.doi.org/10.1111/j.1745-4603.1986.tb00550.x.

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28

Hatae, Keiko. "Five Topics on the Food Texture." Japanese Journal of Nutrition and Dietetics 57, no. 4 (1999): 197–210. http://dx.doi.org/10.5264/eiyogakuzashi.57.197.

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29

WANI, Kohmei. "Study on Texture of Frozen Food." journal of the japanese society for cold preservation of food 17, no. 3 (1991): 112–18. http://dx.doi.org/10.5891/jafps1987.17.112.

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30

Alexander, R. McNeill, J. F. V. Vincent, and P. J. Lillford. "Feeding and the Texture of Food." Journal of Animal Ecology 61, no. 3 (1992): 802. http://dx.doi.org/10.2307/5642.

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31

Ramaswamy, H. S. "Feeding and the texture of food." Food Research International 26, no. 4 (1993): 314. http://dx.doi.org/10.1016/0963-9969(93)90036-i.

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32

Chambers, L. "Food texture and the satiety cascade." Nutrition Bulletin 41, no. 3 (2016): 277–82. http://dx.doi.org/10.1111/nbu.12221.

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33

Seisun, Dennis, and Nesha Zalesny. "Strides in food texture and hydrocolloids." Food Hydrocolloids 117 (August 2021): 106575. http://dx.doi.org/10.1016/j.foodhyd.2020.106575.

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34

Kokini, Jozef L. "The physical basis of liquid food texture and texture-taste interactions." Journal of Food Engineering 6, no. 1 (1987): 51–81. http://dx.doi.org/10.1016/0260-8774(87)90021-5.

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35

Kumar, Rajesh, Edgar Chambers, Delores H. Chambers, and Jeehyun Lee. "Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets." Foods 10, no. 2 (2021): 474. http://dx.doi.org/10.3390/foods10020474.

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Food companies spend a large amount of money and time to explore markets and consumer trends for ideation. Finding new opportunities in food product development is a challenging assignment. The majority of new products launched in the market are either copies of existing concepts or line extensions. This study demonstrates how the global marketplace can be used for generating new texture concepts for snack foods. One hundred and twenty-three prepacked snack foods from South Korea (SK) and ninety-five from Japan (JP) were purchased for this study. Projective mapping (PM) was used to sort the sn

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36

Carney, Elizabeth, Kameron Moding, Susan Johnson, and Jennifer Fisher. "Effects of Texture on Vegetable Acceptance During Infancy and Toddlerhood." Current Developments in Nutrition 4, Supplement_2 (2020): 952. http://dx.doi.org/10.1093/cdn/nzaa054_024.

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Abstract Objectives Limited evidence suggests that the timing of introduction to food texture may be important for early food acceptance patterns, but little is known about developmental shifts in children's acceptance of varying textures. Methods This research evaluated acceptance of varying textures of a single vegetable among children (n = 57, 46% female, 86% black) aged 6–11 months (n = 13), 12–23 months (n = 29), and 24–36 months (n = 15). Caregivers were videotaped feeding their child 4 different textures of potatoes (smooth puree, lumpy puree, diced, large pieces (i.e., French Fries) in

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37

Tournier, C., C. Bernad, J. Madrelle, et al. "Fostering infant food texture acceptance: A pilot intervention promoting food texture introduction between 8 and 15 months." Appetite 158 (March 2021): 104989. http://dx.doi.org/10.1016/j.appet.2020.104989.

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38

Štern, Petr, Zdeňka Panovská, and Jan Pokorný. "Psychorheology of food dispersions." Journal of Hydrology and Hydromechanics 58, no. 1 (2010): 29–35. http://dx.doi.org/10.2478/v10098-010-0004-2.

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Psychorheology of food dispersionsFood dispersions are the most frequent and most important food components. Useful information was obtained in the investigations of liquid emulsions. The results obtained in their study were compared with tomato ketchups. They were chosen as an example of food dispersions with low lipid content. A set of 20 samples of tomato ketchups purchased on the native market were analyzed by several rheological procedures (RheoStress 300) and by sensory profiling both of textural and flavour characteristics. The psychorheology was used for the determination of relationsh

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39

Cichero, Julie. "Age-Related Changes to Eating and Swallowing Impact Frailty: Aspiration, Choking Risk, Modified Food Texture and Autonomy of Choice." Geriatrics 3, no. 4 (2018): 69. http://dx.doi.org/10.3390/geriatrics3040069.

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Reductions in muscle mass and strength are well known complications of advancing age. All muscles of the body are affected, including those critical to chewing and swallowing. A diagnosis of frailty and its features of weakness and unintentional weight loss are particularly relevant to the aging swallowing system. Age related changes to eating and swallowing function means that there is a natural tendency for elders to self-select ‘soft’ foods due to loss of dentition and fatigue on chewing. However, it is not well known that tooth loss and poor dental status is associated with increased choki

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40

Dahl, Wendy J. "Alimentos en Pure: Prueba de Textura con la Prueba de Desplome." EDIS 2017, no. 1 (2017): 4. http://dx.doi.org/10.32473/edis-fs288-2017.

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This is the Spanish version of FS276 Pureed Foods: Texture Testing with the Slump Test. For individuals with dysphagia, the texture of puréed foods is extremely important. If the puréed foods are either too thick or too thin, it can make it more difficult to swallow. The slump test is a quick, easy, and inexpensive way to assess the texture of foods. This four-page fact sheet describes the slump test, how to perform a slump test, and how the slump test can be used to evaluate the texture of puréed foods. Written by Wendy J. Dahl, and published by the Food Science and Human Nutrition Department

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41

Bae, Cho-Rong, Kazuya Hasegawa, Sayaka Akieda-Asai, et al. "Possible involvement of food texture in insulin resistance and energy metabolism in male rats." Journal of Endocrinology 222, no. 1 (2014): 61–72. http://dx.doi.org/10.1530/joe-13-0553.

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Food texture is known to affect energy metabolism. Although feeding with soft pellets (SP) or via a tube is known to cause increases in body weight, it is unclear how different food textures influence energy metabolism. In this study, we investigated the effects of two different food textures on energy balance and glucose and lipid metabolism in male Wistar rats. The rats were fed SP or control pellets (CP) on a 3-h restricted feeding schedule for 14 weeks and their energy intake, body weight, and energy expenditure were examined. The levels of gastrointestinal hormones, glucose and insulin, w

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42

Piqueras-Fiszman, Betina, and Charles Spence. "The influence of the feel of the container on the perception of food within." Seeing and Perceiving 25 (2012): 66. http://dx.doi.org/10.1163/187847612x646875.

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Most of the published research on the perception of food and drink has focused on what happens in-mouth during consumption. It is, however, important to note that people’s judgments are also profoundly influenced by other sensory cues, such as haptic input, be it their direct (oral-somatosensory) contact with the food itself, or their indirect contact with the product packaging, plateware, or cutlery as well. A series of experiments are reported which together demonstrate that people also evaluate the sensory characteristics, and even the quality and estimated price, of foods and beverages bas

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43

MIKUMO, Mariko. "Font suited for expression of food texture." Proceedings of the Annual Convention of the Japanese Psychological Association 74 (September 20, 2010): 2PM034. http://dx.doi.org/10.4992/pacjpa.74.0_2pm034.

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44

Horio, Tsuyoshi, and Yojiro Kawamura. "Oral Stereognosis of Food with Different Texture." Japanese journal of ergonomics 28, Supplement (1992): 258–59. http://dx.doi.org/10.5100/jje.28.supplement_258.

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45

NISHINARI, Katsuyoshi. "Texture and Rheology in Food and Health." Food Science and Technology Research 15, no. 2 (2009): 99–106. http://dx.doi.org/10.3136/fstr.15.99.

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46

ROHM, H. "CONSUMER AWARENESS OF FOOD TEXTURE IN AUSTRIA." Journal of Texture Studies 21, no. 3 (1990): 363–74. http://dx.doi.org/10.1111/j.1745-4603.1990.tb00485.x.

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47

Conde-Petit, B. "Food texture and viscosity—concept and measurement,." LWT - Food Science and Technology 36, no. 2 (2003): 281. http://dx.doi.org/10.1016/s0023-6438(02)00182-2.

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48

Lundy, Brenda, Tiffany Field, Kirsten Carraway, et al. "Food Texture Preferences in Infants Versus Toddlers." Early Child Development and Care 146, no. 1 (1998): 69–85. http://dx.doi.org/10.1080/0300443981460107.

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49

Tunick, Michael H. "Food Texture Analysis in the 21st Century." Journal of Agricultural and Food Chemistry 59, no. 5 (2011): 1477–80. http://dx.doi.org/10.1021/jf1021994.

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50

Okajima, K., J. Ueda, and C. Spence. "Effects of Visual Texture on Food Perception." Journal of Vision 13, no. 9 (2013): 1078. http://dx.doi.org/10.1167/13.9.1078.

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