1
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Gurbuz B, Cayir M, Akdeniz E, Akyıl Öztürk S, Karaman S, Karimidastjerd A, Toker OS, Palabıyık İ, Konar N. Optimization of citrus fiber-enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties. Food Sci Nutr 2024; 12:5872-5881. [PMID: 39139951 PMCID: PMC11317733 DOI: 10.1002/fsn3.4220] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 04/23/2024] [Accepted: 04/30/2024] [Indexed: 08/15/2024] Open
Abstract
Dairy product alternatives have increased in recent years as a result of medical prescriptions or personal preferences. The main purpose of the present study was to optimize vegan-based cream cheese formulation added with citrus fiber considering the textural and physicochemical properties of the samples. The physicochemical (pH value, water activity, and color), texture, microstructure, and sensory properties of manufactured vegan-based cream cheese were characterized and compared to those of a commercial one. Three optimized products were produced, according to the textural properties. The addition of citrus fiber did not affect the pH and water activity values of the cheese samples significantly. Although citrus fiber had an effect on the color values of the samples, a significant difference in the sensory scores was not recorded by the panelists. The sample having 1.21% citrus fiber (A) showed a hardness value similar to that of control sample and it received high sensory appreciation. The sample added with 1.41% citrus fiber (B) was scored high by the panelists, with no significant difference compared to commercial cream cheese, even though it showed high hardness. According to the results of the current research, vegan-based cream cheese can be produced as a promising food as a new alternative to milk and dairy products.
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Affiliation(s)
- Basak Gurbuz
- Department of Food Engineering, Chemical and Metallurgical Engineering FacultyYildiz Technical UniversityIstanbulTurkey
| | - Merve Cayir
- Department of Fisheries Technology Engineering, Surmene Faculty of Marine SciencesKaradeniz Technical UniversityTrabzonTurkey
| | - Esra Akdeniz
- Department of Food Engineering, Chemical and Metallurgical Engineering FacultyYildiz Technical UniversityIstanbulTurkey
| | | | - Safa Karaman
- Department of Food Engineering, Engineering FacultyNiğde Ömer Halisdemir UniversityNigdeTurkey
| | - Atefeh Karimidastjerd
- Department of Food Engineering, Chemical and Metallurgical Engineering FacultyYildiz Technical UniversityIstanbulTurkey
| | - Omer Said Toker
- Department of Food Engineering, Chemical and Metallurgical Engineering FacultyYildiz Technical UniversityIstanbulTurkey
| | - İbrahim Palabıyık
- Department of Food Engineering, Agricultural FacultyTekirdag Namik Kemal UniversityTekirdagTurkey
| | - Nevzat Konar
- Department of Dairy Technology, Agriculture FacultyAnkara UniversityAnkaraTurkey
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2
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Khorisantono PA, Huang 黃飛揚 FY, Sutcliffe MPF, Fletcher PC, Farooqi IS, Grabenhorst F. A Neural Mechanism in the Human Orbitofrontal Cortex for Preferring High-Fat Foods Based on Oral Texture. J Neurosci 2023; 43:8000-8017. [PMID: 37845034 PMCID: PMC10669766 DOI: 10.1523/jneurosci.1473-23.2023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 09/17/2023] [Accepted: 09/19/2023] [Indexed: 10/18/2023] Open
Abstract
Although overconsumption of high-fat foods is a major driver of weight gain, the neural mechanisms that link the oral sensory properties of dietary fat to reward valuation and eating behavior remain unclear. Here we combine novel food-engineering approaches with functional neuroimaging to show that the human orbitofrontal cortex (OFC) translates oral sensations evoked by high-fat foods into subjective economic valuations that guide eating behavior. Male and female volunteers sampled and evaluated nutrient-controlled liquid foods that varied in fat and sugar ("milkshakes"). During oral food processing, OFC activity encoded a specific oral-sensory parameter that mediated the influence of the foods' fat content on reward value: the coefficient of sliding friction. Specifically, OFC responses to foods in the mouth reflected the smooth, oily texture (i.e., mouthfeel) produced by fatty liquids on oral surfaces. Distinct activity patterns in OFC encoded the economic values associated with particular foods, which reflected the subjective integration of sliding friction with other food properties (sugar, fat, viscosity). Critically, neural sensitivity of OFC to oral texture predicted individuals' fat preferences in a naturalistic eating test: individuals whose OFC was more sensitive to fat-related oral texture consumed more fat during ad libitum eating. Our findings suggest that reward systems of the human brain sense dietary fat from oral sliding friction, a mechanical food parameter that likely governs our daily eating experiences by mediating interactions between foods and oral surfaces. These findings identify a specific role for the human OFC in evaluating oral food textures to mediate preference for high-fat foods.SIGNIFICANCE STATEMENT Fat and sugar enhance the reward value of food by imparting a sweet taste and rich mouthfeel but also contribute to overeating and obesity. Here we used a novel food-engineering approach to realistically quantify the physical-mechanical properties of high-fat liquid foods on oral surfaces and used functional neuroimaging while volunteers sampled these foods and placed monetary bids to consume them. We found that a specific area of the brain's reward system, the orbitofrontal cortex, detects the smooth texture of fatty foods in the mouth and links these sensory inputs to economic valuations that guide eating behavior. These findings can inform the design of low-calorie fat-replacement foods that mimic the impact of dietary fat on oral surfaces and neural reward systems.
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Affiliation(s)
- Putu A Khorisantono
- Department of Physiology, Development and Neuroscience, University of Cambridge, Cambridge CB2 3DY, United Kingdom
| | - Fei-Yang Huang 黃飛揚
- Department of Physiology, Development and Neuroscience, University of Cambridge, Cambridge CB2 3DY, United Kingdom
- Department of Experimental Psychology, University of Oxford, Oxford OX1 3TA, United Kingdom
| | - Michael P F Sutcliffe
- Department of Engineering, University of Cambridge, Cambridge CB2 1PZ, United Kingdom
| | - Paul C Fletcher
- Wellcome Trust-MRC Institute of Metabolic Science, Addenbrooke's Hospital, Cambridge CB2 0QQ, United Kingdom
| | - I Sadaf Farooqi
- Wellcome Trust-MRC Institute of Metabolic Science, Addenbrooke's Hospital, Cambridge CB2 0QQ, United Kingdom
| | - Fabian Grabenhorst
- Department of Physiology, Development and Neuroscience, University of Cambridge, Cambridge CB2 3DY, United Kingdom
- Department of Experimental Psychology, University of Oxford, Oxford OX1 3TA, United Kingdom
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3
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Chow CY, Rodríguez RM, Riantiningtyas RR, Munk MB, Ahrné L, Bredie WLP. Layered food designs to create appetizing desserts: A proof-of-concept study. Food Res Int 2023; 170:112955. [PMID: 37316047 DOI: 10.1016/j.foodres.2023.112955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 04/30/2023] [Accepted: 05/10/2023] [Indexed: 06/16/2023]
Abstract
Creating layers in foods is a culinary technique commonly used to diversify sensory experiences, but it has not been reported scientifically on its effect on hedonic and appetitive responses. This study aimed to investigate the use of dynamic sensory contrasts in layered foods to stimulate liking and appetite, using lemon mousse as a model. A sensory panel evaluated the perceived sour taste intensity of lemon mousses acidified by various amounts of citric acid. Bilayer lemon mousses with unequal distribution of citric acid across the layers to deliver higher levels of intraoral sensory contrast were developed and evaluated. A consumer panel evaluated the liking and desire to eat lemon mousses (n = 66), and a selection of samples was further investigated in an ad libitum food intake setting (n = 30). In the consumer study, bilayer lemon mousses with a layer of low acidity (0.35% citric acid w/w) on top and higher acidity (1.58 or 2.8% citric acid w/w) at the bottom showed consistently higher liking and desire scores than their corresponding counterparts with identical acid levels equally distributed in a monolayer. In the ad libitum setting, the bilayer mousse (top: 0.35; bottom: 1.58% citric acid w/w) had a significant 13% increase in intake compared to its monolayer counterpart. Modulating sensory properties across food layers with different configurations and layer compositions can be further explored as a tool to design appetizing foods for consumers at risk of undernutrition.
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Affiliation(s)
- Ching Yue Chow
- Department of Food Science, Section for Food Design and Consumer Behaviour, University of Copenhagen, Rolighedsvej, 26, 1958 Frederiksberg C, Denmark
| | - Raquel M Rodríguez
- Department of Food Science, Section for Food Design and Consumer Behaviour, University of Copenhagen, Rolighedsvej, 26, 1958 Frederiksberg C, Denmark
| | - Reisya R Riantiningtyas
- Department of Food Science, Section for Food Design and Consumer Behaviour, University of Copenhagen, Rolighedsvej, 26, 1958 Frederiksberg C, Denmark
| | - Merete B Munk
- Department of Food Science, Section for Food Design and Consumer Behaviour, University of Copenhagen, Rolighedsvej, 26, 1958 Frederiksberg C, Denmark
| | - Lilia Ahrné
- Department of Food Science, Section for Food Design and Consumer Behaviour, University of Copenhagen, Rolighedsvej, 26, 1958 Frederiksberg C, Denmark
| | - Wender L P Bredie
- Department of Food Science, Section for Food Design and Consumer Behaviour, University of Copenhagen, Rolighedsvej, 26, 1958 Frederiksberg C, Denmark.
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4
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Mefleh M, Pasqualone A, Caponio F, De Angelis D, Natrella G, Summo C, Faccia M. Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin-olive oil emulsion-filled gel. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5478-5487. [PMID: 35355256 PMCID: PMC9543666 DOI: 10.1002/jsfa.11902] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 03/08/2022] [Accepted: 03/24/2022] [Indexed: 05/13/2023]
Abstract
BACKGROUND Consumer demand for plant-based cheese analogues (PCA) is growing because of the easy and versatile ways in which they can be used. However, the products available on the market are nutritionally poor. They are low in protein, high in saturated fat and sodium, and often characterized by a long list of ingredients. RESULTS A clean label spreadable plant-based cheese analogue was developed using dry-fractionated pea protein and an emulsion-filled gel composed of extra virgin olive oil and inulin, added in different concentrations as fat replacer (10%, 13% and 15% of the formulation). First, nutritional and textural analyses were performed, and the results were compared with two commercial products. The products were high in protein (134 g kg-1 ) and low in fat (52.2 g kg-1 ). The formulated PCAs had similar spreadability index to the dairy cheese but lower hardness (15.1 vs. 19.0 N) and a higher elasticity (0.60 vs. 0.35) consequent to their lower fat content (52.2 vs. 250 g kg-1 ). Then, dry oregano and rosemary (5 g kg-1 ) were added to the PCA, and sensory evaluation and analysis of volatile compounds were conducted. The addition of spices masked the legume flavor and significantly enriched the final product with aromatic compounds. CONCLUSION The use of dry-fractioned pea protein and of the emulsion-filled gel allowed us to develop a clean label and nutritionally valuable spreadable plant-based cheese analogue. Overall, the ingredients and product concepts developed could be used to upgrade the formulation of plant-based cheese on a larger scale. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Marina Mefleh
- Department of Soil, Plant and Food Science (DiSSPA)University of Bari Aldo MoroBariItaly
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DiSSPA)University of Bari Aldo MoroBariItaly
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DiSSPA)University of Bari Aldo MoroBariItaly
| | - Davide De Angelis
- Department of Soil, Plant and Food Science (DiSSPA)University of Bari Aldo MoroBariItaly
| | - Giuseppe Natrella
- Department of Soil, Plant and Food Science (DiSSPA)University of Bari Aldo MoroBariItaly
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DiSSPA)University of Bari Aldo MoroBariItaly
| | - Michele Faccia
- Department of Soil, Plant and Food Science (DiSSPA)University of Bari Aldo MoroBariItaly
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5
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Aktar T, Karci B, Citir Yucel H, Ergin F. Determining the relationship between food texture and dental condition: First bite and chewing aspects. Arch Oral Biol 2022; 141:105483. [PMID: 35759825 DOI: 10.1016/j.archoralbio.2022.105483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 04/11/2022] [Accepted: 06/12/2022] [Indexed: 11/28/2022]
Abstract
Among the sensory properties of foods, texture perception is a complex modality due to catastrophic changes during eating. Relating dental conditions and capacity of texture sensation are still paucities in the literature. Different dental areas emphasize the difference in texture sensation. Anterior teeth are responsible for biting, ripping or tearing; while posterior teeth are chewing and grinding. Hence, the absence of any is expected to cause disruptions in mastication functions. The hypothesis of the present study was dental loss or missing is a burden for hardness perception for first-bite and twice chewed for anterior and posterior teeth, respectively. Patient groups were divided according to anterior-posterior tooth deficiencies and hardness sensation was assessed at first bite and twice chewed modal food (white cheese) with various hardness levels obtained with different fat content. The modal food was tested for its physicochemical, textural and sensory properties with dental assessment. Findings suggest that first-bite hardness judgements were not affected by the loss of the anterior. Oppositely, twice chewed hardness has a significant effect on the loss of a posterior tooth. These findings can indicate to future researchers to be tested according to their dental status especially if chewing is necessary for their sensory tests.
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Affiliation(s)
- Tugba Aktar
- Department of Food Engineering, Faculty of Engineering, Alanya Alaaddin Keykubat University, Antalya, Turkey.
| | - Bilge Karci
- Department of Periodontology, Faculty of Dentistry, Alanya Alaaddin Keykubat University, Antalya, Turkey
| | - Hande Citir Yucel
- Department of Prosthodontics, Faculty of Dentistry, Alanya Alaaddin Keykubat University, Antalya, Turkey
| | - Firuze Ergin
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, Antalya, Turkey
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6
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Lavoisier A, Boudrag S, Ramaioli M. Effect of α-amylase and pH on the rheological properties of thickened liquids containing starch in in vitro conditions relevant to oral processing and swallowing. J Texture Stud 2022; 53:550-557. [PMID: 35560241 DOI: 10.1111/jtxs.12693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 04/22/2022] [Accepted: 04/26/2022] [Indexed: 11/30/2022]
Abstract
The objective of this study was to investigate quantitatively the impact of saliva on the rheological properties of thickened drinks (IDDSI Level 3) with different pH. Oral digestion was simulated and followed using a rheometer. An insalivation ratio measured from spitted boli, was used in the in vitro oral digestion experiments, comparing unstimulated human saliva to an artificial saliva. The initial viscosity of thickened water samples (pH 5.3 and 7.4) was reduced by 80% after only 5 s of in vitro oral digestion. A similar viscosity decay was observed with the artificial saliva. This decrease in viscosity was attributed to the breakdown of the starch granule structure by α-amylase and in a lesser extent to a dilution effect. In contrast, the rheological properties of thickened lemon drink (pH = 2.7) and thickened orange juice (pH = 4.0) were not influenced significantly by human salivary amylase. These results suggest that at these pH, starch-based thickened drinks can maintain their initial IDDSI level, despite a strong dilution with saliva, which could help in the management of dysphagia. Clinical trials should be performed to confirm this hypothesis. Only human salivary α-amylase should be used to study products between pH 3 and 5 to imitate the structural and rheological breakdown happening before swallowing, while α-amylase from Bacillus sp. could also be used outside this range. The method developed in this study can be used to quantify the impact of food oral processing and evaluate rheological properties relevant for swallowing in the presence of saliva. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Anaïs Lavoisier
- Paris-Saclay Food and Bioproduct Engineering research unit, INRAE, AgroParisTech, Massy, France
| | - Sabrina Boudrag
- Paris-Saclay Food and Bioproduct Engineering research unit, INRAE, AgroParisTech, Massy, France
| | - Marco Ramaioli
- Paris-Saclay Food and Bioproduct Engineering research unit, INRAE, AgroParisTech, Massy, France
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7
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New Consumer Research Technology for Food Behaviour: Overview and Validity. Foods 2022; 11:foods11050767. [PMID: 35267400 PMCID: PMC8909298 DOI: 10.3390/foods11050767] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 02/23/2022] [Accepted: 03/01/2022] [Indexed: 02/06/2023] Open
Abstract
BACKGROUND the last decade has witnessed an explosion of new consumer behaviour research technology, and new methods are published almost monthly. To what extent are these methods applicable in the specific area of food consumer science, and if they are, are they any good? METHODS in this paper, we attempt to give an overview of the developments in this area. We distinguish between ('input') methods needed to shape the measurement context a consumer is brought in, e.g., by means of 'immersive' methods, and ('output') methods that perform measurements proper. Concerning the latter, we distinguish between methods focusing on neuro-science, on psychology, and on behaviour. In addition, we suggest a way to assess the validity of the methods, based on psychological theory, concerning biases resulting from consumer awareness of a measurement situation. The methods are evaluated on three summarising validity criteria; conclusions: the conclusion is that behavioural measures generally appear more valid than psychological or neuro-scientific methods. The main conclusion is that validity of a method should never be taken for granted, and it should be always be assessed in the context of the research question.
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8
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Ignatova-Mishutina T, Khoury-Ribas L, Flores-Orozco EI, Rovira-Lastra B, Martinez-Gomis J. Effect of side switch frequency on masticatory performance and rhythm in adults with natural dentition: A randomized crossover trial. J Oral Rehabil 2022; 49:373-380. [PMID: 35108409 DOI: 10.1111/joor.13308] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 01/15/2022] [Accepted: 01/27/2022] [Indexed: 11/29/2022]
Abstract
BACKGROUND The relationships between the frequency of masticatory side switches (MSS) and other aspects of masticatory function are not clear. OBJECTIVES In this study, we determined the effect of MSS frequency on masticatory performance and rhythm in dentate adults and explored the between-subject relationships among side switch frequency, masticatory rhythm, and laterality. METHODS In this crossover study, subjects performed six masticatory patterns of five trials each, chewing bagged silicone for 20 cycles. The six patterns were freestyle, unilateral right, unilateral left, and switching sides one, three, and five times. Masticatory performance and rhythm were determined for each style by median particle size (MPS) and chewing cycle duration, respectively. In the freestyle mastication pattern, masticatory laterality was assessed by the unilateral chewing index and the frequency of MSS was assessed by the MSS Index. Data were analyzed using Friedman's test and repeated-measures analysis of variance. RESULTS We included 29 participants (15 women; median age, 23 years). No significant between-subjects differences in the MPS were detected obtained by switching one, three, or five times per trial. Chewing cycle duration increased with the MSS number per trial. During freestyle mastication, the MSS Index was inversely correlated with the unilateral chewing index (Rho -0.569; 95%CI -0.25 to -0.78; P=0.001; Spearman test), but not with the MPS or chewing cycle duration. CONCLUSION Differences in MSS frequency do not affect masticatory performance, but they do alter the masticatory rhythm. Individuals with a higher MSS frequency also have a more symmetrical chewing pattern.
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Affiliation(s)
- Tatiana Ignatova-Mishutina
- Department of Prosthodontics, School of Dentistry, Faculty of Medicine and Health Sciences, University of Barcelona, Catalonia, Spain
| | - Laura Khoury-Ribas
- Department of Prosthodontics, School of Dentistry, Faculty of Medicine and Health Sciences, University of Barcelona, Catalonia, Spain.,Oral Health and Masticatory System Group (Bellvitge Biomedical Research Institute) IDIBELL, L'Hospitalet de Llobregat, Barcelona, Catalonia, Spain
| | | | - Bernat Rovira-Lastra
- Department of Prosthodontics, School of Dentistry, Faculty of Medicine and Health Sciences, University of Barcelona, Catalonia, Spain.,Oral Health and Masticatory System Group (Bellvitge Biomedical Research Institute) IDIBELL, L'Hospitalet de Llobregat, Barcelona, Catalonia, Spain
| | - Jordi Martinez-Gomis
- Department of Prosthodontics, School of Dentistry, Faculty of Medicine and Health Sciences, University of Barcelona, Catalonia, Spain.,Oral Health and Masticatory System Group (Bellvitge Biomedical Research Institute) IDIBELL, L'Hospitalet de Llobregat, Barcelona, Catalonia, Spain
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9
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Huang LC, Running CA. OUP accepted manuscript. Chem Senses 2022; 47:6637485. [PMID: 35809054 DOI: 10.1093/chemse/bjac013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Affiliation(s)
- Li-Chu Huang
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Cordelia A Running
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
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10
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Altiok D, Şen L, Altiok E. Sweet pomegranate pekmez production: Effect of different production methods and activated carbon treatment on some quality parameters and 5‐hydroxymethyl furfural formation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16281] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Duygu Altiok
- Engineering Faculty Department of Food Engineering Giresun University Giresun Turkey
| | - Levent Şen
- Engineering Faculty Department of Food Engineering Giresun University Giresun Turkey
| | - Evren Altiok
- Engineering Faculty Department of Genetics and Bioengineering Giresun University Giresun Turkey
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11
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Martin C, Danten V, Tournier C. Description of oral behavior during the oral processing of heterogeneous apple purees: An application of the temporal check-all-that-apply method. J Texture Stud 2021; 53:159-173. [PMID: 34553386 DOI: 10.1111/jtxs.12634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/29/2022]
Abstract
The objective of this study was to assess the potential of the temporal check-all-that-apply (TCATA) method to describe oral behavior from the introduction of products into the mouth until swallowing. In particular, we wanted to test the feasibility of the task, the ability to show differences between composite products, and the possibility of segmenting the panel based on the data collected. Terms referring to actions performed during food oral processing (FOP) were used instead of classical sensory descriptors. The evaluation consisted, for a panel of 54 subjects, of checking the boxes corresponding to the actions in progress throughout the consumption of the products. The five products studied were an apple puree and four heterogeneous mixtures that were obtained by adding gel pieces varying in size (two sizes) and firmness (two levels of firmness). The participants did not encounter any particular difficulty in describing in real time the actions in progress during the consumption of the products. Data collected made it possible to describe the sequences of actions carried out during the FOP and to determine the influence of the presence of pieces of gels, their size and their firmness. We highlighted two groups of subjects presenting different behaviors. The subjects in the first one exhibited little difference in processing between the four samples containing the gel pieces, while the subjects in the second group adapted their behavior according to the firmness of the gel pieces. Overall, this exploratory study suggests the ability of TCATA in describing oral behavior during FOP. Future studies should aim at validating it with objective measurements of FOP.
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Affiliation(s)
- Christophe Martin
- UMR Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France.,PROBE Research Infrastructure, Chemosens Facility, Dijon, France
| | - Virginie Danten
- UMR Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
| | - Carole Tournier
- UMR Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France.,PROBE Research Infrastructure, Chemosens Facility, Dijon, France
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12
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Murray BS, Ettelaie R, Sarkar A, Mackie AR, Dickinson E. The perfect hydrocolloid stabilizer: Imagination versus reality. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106696] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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13
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Carter BG, Drake M. Influence of oral movement, particle size, and zeta potential on astringency of whey protein. J SENS STUD 2021. [DOI: 10.1111/joss.12652] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Brandon G. Carter
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center North Carolina State University Raleigh North Carolina USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center North Carolina State University Raleigh North Carolina USA
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14
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Linking oral processing behavior to bolus properties and dynamic sensory perception of processed cheeses with bell pepper pieces. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104084] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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15
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Greis M, Sainio T, Katina K, Kinchla AJ, Nolden A, Partanen R, Seppä L. Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.104019] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Real time ultrasound assessment of contact progress between food gels and tongue mimicking surfaces during a compression. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106099] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Samaras G, Bikos D, Vieira J, Hartmann C, Charalambides M, Hardalupas Y, Masen M, Cann P. Measurement of molten chocolate friction under simulated tongue-palate kinematics: Effect of cocoa solids content and aeration. Curr Res Food Sci 2020; 3:304-313. [PMID: 33336192 PMCID: PMC7733011 DOI: 10.1016/j.crfs.2020.10.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
The perception of some food attributes is related to mechanical stimulation and friction experienced in the tongue-palate contact during mastication. This paper reports a new bench test to measure friction in the simulated tongue-palate contact. The test consists of a flat PDMS disk, representing the tongue loaded and reciprocating against a stationary lower glass surface representing the palate. The test was applied to molten chocolate samples with and without artificial saliva. Friction was measured over the first few rubbing cycles, simulating mechanical degradation of chocolate in the tongue-palate region. The effects of chocolate composition (cocoa solids content ranging between 28 wt% and 85 wt%) and structure (micro-aeration/non-aeration 0–15 vol%) were studied. The bench test clearly differentiates between the various chocolate samples. The coefficient of friction increases with cocoa solids percentage and decreases with increasing micro-aeration level. The presence of artificial saliva in the contact reduced the friction for all chocolate samples, however the relative ranking remained the same. Development of a reciprocating sliding friction test to mimic tongue-palate motion. Variations in friction coefficient depending on chocolate composition and structure. Higher cocoa content samples had higher friction coefficient. Friction coefficient decreased with aeration (0–15% vol). The presence of an artificial saliva film reduced chocolate friction.
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Affiliation(s)
- Georgios Samaras
- Department of Mechanical Engineering, Imperial College London, London SW7 2AZ, United Kingdom
| | - Dimitrios Bikos
- Department of Mechanical Engineering, Imperial College London, London SW7 2AZ, United Kingdom
| | - Josélio Vieira
- Nestlé Product Technology Centre York, Nestlé, York, United Kingdom
| | - Christoph Hartmann
- Nestlé Research Centre, Vers Chez Les Blancs, CH-1000 Lausanne 26, Switzerland
| | - Maria Charalambides
- Department of Mechanical Engineering, Imperial College London, London SW7 2AZ, United Kingdom
| | - Yannis Hardalupas
- Department of Mechanical Engineering, Imperial College London, London SW7 2AZ, United Kingdom
| | - Marc Masen
- Department of Mechanical Engineering, Imperial College London, London SW7 2AZ, United Kingdom
| | - Philippa Cann
- Department of Mechanical Engineering, Imperial College London, London SW7 2AZ, United Kingdom
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18
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Zhu Y, Bhandari B, Prakash S. Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104794] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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19
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Viscosity decay of hydrocolloids under oral conditions. Food Res Int 2020; 136:109300. [PMID: 32846512 DOI: 10.1016/j.foodres.2020.109300] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 03/23/2020] [Accepted: 05/04/2020] [Indexed: 11/22/2022]
Abstract
The aim of this study was to understand the contribution of hydrocolloids to oral structure breakdown of starch-based systems in relation to mouthfeel sensations. For this, carrot purees were prepared using corn starch and a different second thickener (λ-carrageenan, carboxymethylcellulose (CMC), xanthan gum, or an extra amount of starch). The viscosity decay of purees under in vitro oral conditions was measured (starch pasting cell adapted to a rheometer) when shearing at a constant shear rate in the presence of artificial saliva. Sensory properties of purees were described using the Flash Profile technique by a group of 13 panellists. Oral viscosity decay of systems was modelled using a second order structural kinetic equation that included three parameters: initial viscosity, rate of breakdown, and viscosity at equilibrium. Although they had the same initial viscosity, the structural breakdown of the purees in oral conditions varied, depending on the second thickener used. The structure of purees containing xanthan and λ-carrageenan were more resistant under oral conditions exhibiting a slow and smaller breakdown. In contrast, purees containing only starch showed a rapid and large decay because of the complete structure breakdown by amylase. For puree containing CMC, there was also a rapid decrease, but smaller than starch, indicating that part of the structure remained after digestion. Texture sensations freely described by assessors varied according to two main sensory dimensions, that were clearly related to the structural breakdown parameters. As expected, the dimension of thickness (from watery and liquid to thick and viscous) separated base purees from thickened purees and was related to the initial viscosity. The smoothness dimension (from rough and lumpy to the smooth and creamy) was related to the viscosity at equilibrium indicating that after the oral digestion, the characteristics of the remaining structure can explain differences in complex attributes of semisolid systems such as smoothness and creaminess.
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20
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Şen L, Altiok D, Apaydin E. Improved qualitative properties of pear pekmez by natural zeolite treatment during production process. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13496] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Levent Şen
- Faculty of Engineering, Department of Food Engineering Giresun University Giresun Turkey
| | - Duygu Altiok
- Faculty of Engineering, Department of Food Engineering Giresun University Giresun Turkey
| | - Elif Apaydin
- GRUMLAB Central Research Laboratory Giresun University Giresun Turkey
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21
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Somaratne G, Ferrua MJ, Ye A, Nau F, Floury J, Dupont D, Singh J. Food material properties as determining factors in nutrient release during human gastric digestion: a review. Crit Rev Food Sci Nutr 2020; 60:3753-3769. [PMID: 31957483 DOI: 10.1080/10408398.2019.1707770] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The fundamental mechanisms of nutrient release from solid foods during gastric digestion consists of multiple elementary processes. These include the diffusion of gastric juice into the food matrix and its simultaneous enzymatic degradation and mechanical breakdown by the peristaltic activity of the stomach. Understanding the relative role of these key processes, in association with the composition and structure of foods, is of paramount importance for the design and manufacture of novel foods possessing specific target behavior within the body. This review covers the past and current literature with respect to the in-stomach processes leading to physical and biochemical disintegration of solid foods and release of nutrients. The review outlines recent progress in experimental and modeling methods used for studying food disintegration mechanisms and concludes with a discussion on potential future research directions in this field. Information from pharmaceutical science-based modeling approaches describing nutrient release kinetics as a result of food disintegration in the gastric environment is also reviewed. Future research aimed at understanding gastric digestion is important not only for setting design principles for novel food design but also for understanding mechanisms underpinning dietary guidelines to consume wholesome foods.
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Affiliation(s)
- Geeshani Somaratne
- Riddet Institute, Massey University, Palmerston North, New Zealand.,School of food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Maria J Ferrua
- Riddet Institute, Massey University, Palmerston North, New Zealand.,Fonterra Research and Development Centre, Palmerston North, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | | | | | - Jaspreet Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand.,School of food and Advanced Technology, Massey University, Palmerston North, New Zealand
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22
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Capturing the impact of oral processing behaviour on consumption time and dynamic sensory perception of ice creams differing in hardness. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.103721] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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23
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Fuhrmann P, Kalisvaart L, Sala G, Scholten E, Stieger M. Clustering of oil droplets in o/w emulsions enhances perception of oil-related sensory attributes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105215] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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De Wijk R, Kaneko D, Dijksterhuis G, van Zoggel M, Schiona I, Visalli M, Zandstra E. Food perception and emotion measured over time in-lab and in-home. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.02.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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25
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Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour. Food Res Int 2019; 120:586-594. [DOI: 10.1016/j.foodres.2018.11.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 10/09/2018] [Accepted: 11/05/2018] [Indexed: 11/20/2022]
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Kurotobi T, Hoshino T, Kazami Y, Hayakawa F, Hagura Y. Relationship between sensory analysis for texture and instrument measurements in model strawberry jam. J Texture Stud 2018; 49:359-369. [PMID: 29935033 DOI: 10.1111/jtxs.12348] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 06/07/2018] [Accepted: 06/07/2018] [Indexed: 11/27/2022]
Abstract
The primary objective of this study was to investigate the correlations between instrument measurements and sensory attributes of strawberry jam. For this purpose, a series of low sugar strawberry jams were prepared by using different contents of pectin from different sources, which were evaluated by sensory analysis for sensory attributes and by instrument measurements for specific physical properties. Model strawberry jams showed an elastic behavior that increased with higher low-methoxyl (LM) pectin content. These results showed that the apparent viscosity from viscosity measurements was highly correlated with each sensory attribute. As jam is a non-Newtonian fluid, the apparent viscosity was dependent on the shear rate. Moreover, the secondary objective of this study was to discern the physical properties affecting human texture perception based on these relationships. Hence, the instrumental texture perception based on the oral cavity condition was able to predict human texture perception based on the shear rate, which was obtained from the apparent viscosity. These results indicated that human texture perception is judged by apparent viscosity as determined by controlling tongue movement and oral cavity condition (e.g., temperature, saliva, and shear rate). PRACTICAL APPLICATIONS We could demonstrate the importance of texture measurement using replicated oral processing for each sensory attribute. Specifically, viscosity measurement results indicated that shear rate is a very important factor for texture perception. Moreover, our findings clarified that human texture perception is modified by apparent viscosity corresponding to shear rate. We anticipate that this technology might be applied as a measure of apparent viscosity to control texture for jam quality improvement.
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Affiliation(s)
- Tomoka Kurotobi
- AOHATA Corporation, Takehara, Japan
- Graduate School of Biosphere Science, Hiroshima University, Higashihiroshima, Japan
| | | | - Yukari Kazami
- Food Research Institute, National Agriculture and Research Organization (NARO), Tsukuba, Ibaraki, Japan
| | - Fumiyo Hayakawa
- Food Research Institute, National Agriculture and Research Organization (NARO), Tsukuba, Ibaraki, Japan
| | - Yoshio Hagura
- Graduate School of Biosphere Science, Hiroshima University, Higashihiroshima, Japan
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28
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Mastication of Nuts under Realistic Eating Conditions: Implications for Energy Balance. Nutrients 2018; 10:nu10060710. [PMID: 29865169 PMCID: PMC6024662 DOI: 10.3390/nu10060710] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2018] [Revised: 05/29/2018] [Accepted: 05/30/2018] [Indexed: 01/27/2023] Open
Abstract
The low digestibility and high satiety effects of nuts have been partly attributed to mastication. This work examines chewing forces and the bolus particle size of nuts (walnuts, almonds, pistachios) varying in physical properties under different conditions (with and without water, juice, sweetened yogurt and plain yogurt) along with satiety sensations and gut hormone concentrations following walnut consumption (whole or butter). In a randomized, cross-over design with 50 adults (25 males, 25 females; Body Mass Index (BMI) 24.7 ± 3.4 kg/m²; age: 18⁻52 years old (y/o), the chewing forces and particle size distribution of chewed nuts were measured under different chewing conditions. Appetite sensations were measured at regular intervals for 3 h after nut intake, and plasma samples were collected for the measurement of glucose, insulin and Glucagon-like peptide-1 (GLP-1). The three nuts displayed different particle sizes at swallowing though no differences in chewing forces were observed. Walnuts with yogurt yielded larger particle sizes than the other treatments. Particle size was not correlated with either food palatability or flavor. Fullness sensations were higher after whole nut than nut butter consumption though there were no significant changes in glucose, insulin, or GLP-1 concentrations under any condition. Changing the conditions at swallowing might influence the release of energy from nuts.
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29
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Nguyen QC, Næs T, Varela P. When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.01.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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30
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Yano J, Aoyagi Y, Ono T, Hori K, Yamaguchi W, Fujiwara S, Kumakura I. Effect of bolus volume and flow time on temporospatial coordination in oropharyngeal pressure production in healthy subjects. Physiol Behav 2018. [PMID: 29522797 DOI: 10.1016/j.physbeh.2018.03.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The effects of bolus volume and flow time on the sequential coordination of tongue pressure (TP) and pharyngeal pressure (PP), which are important in the biomechanics of swallowing, are unclear. In this study, we measured TP and PP simultaneously in 10 healthy adults at multiple points during dry swallowing and the swallowing of 5 ml and 15 ml of liquids with different viscosities, and investigated changes in the timing of the onset, peak, and offset of these pressures. TP was measured using a sensor sheet system with five measuring points on the hard palate, and PP was measured using a manometry catheter with four measuring points. The order and correlations of sequential events, such as onset, peak, and offset times of pressure production, at each pressure measuring point were analyzed on the synchronized waveforms. We found that the differences between the TP and PP onset times decreased when the bolus volume was larger. The change in bolus volume had very little effect on peak time or offset time. The flow time of the bolus affected the appearance of onset and peak time for both TP and PP. A time difference between TP and PP emerged as the flow time increased, with TP starting to appear before PP. This may be the first detailed analysis of pressure-flow dynamics that treats the mouth and pharynx as a single functional unit. We believe that our analysis is an important step toward extending future research to include a wider range of age groups and dysphagia patients.
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Affiliation(s)
- Jitsuro Yano
- Department of Sensory Science, Faculty of Health Science and Technology, Kawasaki University of Medical Welfare, 288 Matsushima, Kurashiki, Okayama 701-0193, Japan.
| | - Yoichiro Aoyagi
- Department of Rehabilitation Medicine I, School of Medicine, Fujita Health University, 1-98 Dengakugakubo, Kutsukake-cho, Toyoake, Aichi 470-1192, Japan.
| | - Takahiro Ono
- Divisions of Comprehensive Prosthodontics, Niigata University Graduate School of Medical and Dental Sciences, 2-5274 Gakkocho-dori, Chuo-ku, Niigata, Niigata 951-8514, Japan.
| | - Kazuhiro Hori
- Divisions of Comprehensive Prosthodontics, Niigata University Graduate School of Medical and Dental Sciences, 2-5274 Gakkocho-dori, Chuo-ku, Niigata, Niigata 951-8514, Japan.
| | - Wakami Yamaguchi
- Central Research Institute, Kawasaki Medical School, 577 Matsushima, Kurashiki, Okayama 701-0192, Japan.
| | - Shigehiro Fujiwara
- Divisions of Comprehensive Prosthodontics, Niigata University Graduate School of Medical and Dental Sciences, 2-5274 Gakkocho-dori, Chuo-ku, Niigata, Niigata 951-8514, Japan
| | - Isami Kumakura
- Senri Rehabilitation Hospital, 4-6-1 Onoharanishi, Minoh, Osaka 562-0032, Japan
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32
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Rodrigues SA, Selway N, Morgenstern MP, Motoi L, Stokes JR, James BJ. Lubrication of chocolate during oral processing. Food Funct 2017; 8:533-544. [PMID: 27892582 DOI: 10.1039/c6fo00950f] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The structure of chocolate is drastically transformed during oral processing from a composite solid to an oil/water fluid emulsion. Using two commercial dark chocolates varying in cocoa solids content, this study develops a method to identify the factors that govern lubrication in molten chocolate and saliva's contribution to lubrication following oral processing. In addition to chocolate and its individual components, simulated boluses (molten chocolate and phosphate buffered saline), in vitro boluses (molten chocolate and whole human saliva) and ex vivo boluses (chocolate expectorated after chewing till the point of swallow) were tested. The results reveal that the lubrication of molten chocolate is strongly influenced by the presence of solid sugar particles and cocoa solids. The entrainment of particles into the contact zone between the interacting surfaces reduces friction such that the maximum friction coefficient measured for chocolate boluses is much lower than those for single-phase Newtonian fluids. The addition of whole human saliva or a substitute aqueous phase (PBS) to molten chocolate dissolves sugar and decreases the viscosity of molten chocolate so that thinner films are achieved. However, saliva is more lubricating than PBS, which results in lower friction coefficients for chocolate-saliva mixtures when compared to chocolate-PBS mixtures. A comparison of ex vivo and in vitro boluses also suggests that the quantity of saliva added and uniformity of mixing during oral processing affect bolus structure, which leads to differences in measured friction. It is hypothesized that inhomogeneous mixing in the mouth introduces large air bubbles and regions of non-emulsified fat into the ex vivo boluses, which enhance wetting and lubrication.
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Affiliation(s)
- S A Rodrigues
- Department of Chemical and Materials Engineering, The University of Auckland, New Zealand.
| | - N Selway
- School of Chemical Engineering, The University of Queensland, Australia
| | - M P Morgenstern
- Food Structure & Engineering, The New Zealand Institute of Plant & Food Research Limited, New Zealand
| | - L Motoi
- Food Structure & Engineering, The New Zealand Institute of Plant & Food Research Limited, New Zealand
| | - J R Stokes
- School of Chemical Engineering, The University of Queensland, Australia
| | - B J James
- Department of Chemical and Materials Engineering, The University of Auckland, New Zealand.
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33
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Larsen DS, Tang J, Ferguson LR, James BJ. Increased textural complexity in food enhances satiation. Appetite 2016; 105:189-94. [PMID: 27235823 DOI: 10.1016/j.appet.2016.05.029] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2015] [Revised: 04/18/2016] [Accepted: 05/23/2016] [Indexed: 11/29/2022]
Abstract
For the first time this study has shown a direct effect of food textural complexity on satiation. Independent of oral processing time, increasing the textural complexity of a food significantly decreased food intake. Foods with complex textures stimulate many sensory perceptions during oral processing, with a succession of textures perceived between first bite and swallow. Previously the impact of texture on satiation (commonly tested by increasing viscosities of semi-solids) has been explained by texture's influence on oral processing time; a long oral processing time enhances satiation. The results of the current study show that subjects in a randomised cross-over trial who consumed a "starter" (preload) model food with high textural complexity went on to eat significantly less of a two course ad libitum meal. Subjects who consumed a "starter" model food with low textural complexity, but with the same flavour, energy density and oral processing time, ate significantly more of the same ad libitum meal. The results show that increasing the number of textures perceived during chewing of a solid food triggers the satiation response earlier than when chewing a less texturally complex food. Increasing textural complexity of manufactured foods, to allow for greater sensory stimulation per bite, could potentially be used as a tool to enhance the satiation response and decrease food intake.
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Affiliation(s)
- Danaé S Larsen
- Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
| | - Jingyuan Tang
- Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
| | - Lynnette R Ferguson
- School of Medical and Health Science, University of Auckland, Auckland, New Zealand
| | - Bryony J James
- Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand.
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34
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Tang J, Larsen DS, Ferguson LR, James BJ. The effect of textural complexity of solid foods on satiation. Physiol Behav 2016; 163:17-24. [DOI: 10.1016/j.physbeh.2016.04.042] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 02/24/2016] [Accepted: 04/24/2016] [Indexed: 01/30/2023]
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35
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Kupirovič UP, Elmadfa I, Juillerat MA, Raspor P. Effect of saliva on physical food properties in fat texture perception. Crit Rev Food Sci Nutr 2016; 57:1061-1077. [DOI: 10.1080/10408398.2013.766787] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
| | - Ibrahim Elmadfa
- Department of Nutritional Sciences, University of Vienna, Vienna, Austria
| | | | - Peter Raspor
- Department of Food Science and Technology, University of Ljubljana, Ljubljana, Slovenia
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36
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Larsen DS, Tang J, Ferguson L, Morgenstern MP, James BJ. Oral Breakdown of Texturally Complex Gel-Based Model Food. J Texture Stud 2015. [DOI: 10.1111/jtxs.12146] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Danaé S. Larsen
- Department of Chemical and Materials Engineering; School of Medical Sciences; Faculty of Medical and Health Sciences; University of Auckland; Auckland New Zealand
| | - Jingyuan Tang
- Department of Chemical and Materials Engineering; School of Medical Sciences; Faculty of Medical and Health Sciences; University of Auckland; Auckland New Zealand
| | - Lynnette Ferguson
- School of Medical and Health Science; University of Auckland; Auckland New Zealand
| | | | - Bryony J. James
- Department of Chemical and Materials Engineering; School of Medical Sciences; Faculty of Medical and Health Sciences; University of Auckland; Auckland New Zealand
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37
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Larsen DS, Tang J, Ferguson L, Morgenstern MP, James BJ. Textural Complexity is a Food Property – Shown Using Model Foods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1027402] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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38
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Schifferstein HNJ. Employing consumer research for creating new and engaging food experiences in a changing world. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2014.11.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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39
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Chung C, Smith G, Degner B, McClements DJ. Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects. Crit Rev Food Sci Nutr 2015; 56:650-85. [DOI: 10.1080/10408398.2013.792236] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Cheryl Chung
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Gordon Smith
- ConAgra Foods, Six ConAgra Drive, Omaha, Nebraska, USA
| | - Brian Degner
- ConAgra Foods, Six ConAgra Drive, Omaha, Nebraska, USA
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40
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Foegeding EA, Vinyard CJ, Essick G, Guest S, Campbell C. Transforming Structural Breakdown into Sensory Perception of Texture. J Texture Stud 2015. [DOI: 10.1111/jtxs.12105] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- E. Allen Foegeding
- Department of Food, Bioprocessing and Nutrition Sciences; North Carolina State University; Box 7624 Raleigh NC 27695-7624
| | | | - Gregory Essick
- Department of Prosthodontics and Center for Pain Research and Innovation; University of North Carolina at Chapel Hill; Chapel Hill NC
| | - Steve Guest
- Center for Pain Research and Innovation; University of North Carolina at Chapel Hill; Chapel Hill NC
| | - Caroline Campbell
- Department of Food, Bioprocessing and Nutrition Sciences; North Carolina State University; Box 7624 Raleigh NC 27695-7624
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41
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Wu K, Gunaratne A, Collado LS, Corke H, Lucas PW. Adhesion, Cohesion, and Friction Estimated from Combining Cutting and Peeling Test Results for Thin Noodle Sheets. J Food Sci 2015; 80:E370-6. [DOI: 10.1111/1750-3841.12758] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2014] [Accepted: 12/01/2014] [Indexed: 11/29/2022]
Affiliation(s)
- Kao Wu
- School of Biological Sciences; Univ. of Hong Kong; Pokfulam Rd. Hong Kong
- Dept. of Bioclinical Sciences; Faculty of Dentistry; P.O. Box 24923, Safat 13110, Kuwait Univ Kuwait
| | - Anil Gunaratne
- School of Biological Sciences; Univ. of Hong Kong; Pokfulam Rd. Hong Kong
- Faculty of Agricultural Sciences; Sabaragamuwa Univ. of Sri Lanka; P.O. Box 02 Belihuloya Sri Lanka
| | - Lilia S. Collado
- School of Biological Sciences; Univ. of Hong Kong; Pokfulam Rd. Hong Kong
| | - Harold Corke
- School of Biological Sciences; Univ. of Hong Kong; Pokfulam Rd. Hong Kong
- Glyn O. Philips Hydrocolloid Research Centre at HUT; Hubei Univ. of Technology; Wuhan 430068 China
| | - Peter W. Lucas
- Dept. of Bioclinical Sciences; Faculty of Dentistry; P.O. Box 24923, Safat 13110, Kuwait Univ Kuwait
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42
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Frequency of Stage II Oral Transport Cycles in Healthy Human. Dysphagia 2014; 29:685-91. [DOI: 10.1007/s00455-014-9562-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2013] [Accepted: 07/23/2014] [Indexed: 10/24/2022]
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43
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Chung C, McClements DJ. Structure–function relationships in food emulsions: Improving food quality and sensory perception. FOOD STRUCTURE-NETHERLANDS 2014. [DOI: 10.1016/j.foostr.2013.11.002] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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44
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Selway N, Stokes JR. Soft Materials Deformation, Flow, and Lubrication Between Compliant Substrates: Impact on Flow Behavior, Mouthfeel, Stability, and Flavor. Annu Rev Food Sci Technol 2014; 5:373-93. [DOI: 10.1146/annurev-food-030212-182657] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Jason R. Stokes
- School of Chemical Engineering and
- the ARC Center of Excellence in Plant Cell Walls, The University of Queensland, Brisbane, QLD 4072, Australia;
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45
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Bridging benchtop research and industrial processed foods: Structuring of model food emulsions. FOOD STRUCTURE-NETHERLANDS 2014. [DOI: 10.1016/j.foostr.2013.10.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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46
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Ilhamto N, Keller HH, Duizer LM. The effect of varying ingredient composition on the sensory and nutritional properties of a pureed meat and vegetable. J Nutr Gerontol Geriatr 2014; 33:229-248. [PMID: 25105717 DOI: 10.1080/21551197.2014.927307] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The objective of this research was to investigate the effects of ingredients and preparation methods on the sensory and nutritional properties of pureed turkey and carrots. Turkey samples varying in added liquid and muscle composition were developed. Seasoning application methods were also studied. Pureed carrots were formulated with no added thickener, added modified corn starch, rice cereal, or skim milk powder. Small changes in added liquid and seasoning application altered the perceived texture of the turkey. Pureed carrots with added modified corn starch were more slippery and firm than other samples. The addition of skim milk powder or rice cereal did not alter sensory properties but led to higher protein contents when compared to unthickened carrots. In-house formulations did not differ in sensory ratings of appearance and flavor when compared to commercial products but contained more carbohydrates. Modest changes in recipes for pureed products can improve sensory appeal and nutrient density; quality in-house products are feasible with only minor alterations.
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Affiliation(s)
- Nila Ilhamto
- a Elmira Pet Products, Elmira , Ontario , Canada
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47
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Insights into the dynamics of oral lubrication and mouthfeel using soft tribology: Differentiating semi-fluid foods with similar rheology. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.044] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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48
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Heilig A, Hahn C, Erpenbach K, Kübler K, Hinrichs J. Determination of Aroma Volatile Diffusion Coefficients in Set-Type Acidified Dairy Matrices of Different Composition and Microstructure by Means of the Concentration Profile Technique in Combination with Headspace Gas Chromatography. J Texture Stud 2013. [DOI: 10.1111/jtxs.12032] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Andrej Heilig
- Dairy Science and Technology; University of Hohenheim; Stuttgart 70593 Germany
| | - Christian Hahn
- Dairy Science and Technology; University of Hohenheim; Stuttgart 70593 Germany
| | | | - Katya Kübler
- Sachsenmilch Leppersdorf GmbH; Leppersdorf Germany
| | - Jörg Hinrichs
- Dairy Science and Technology; University of Hohenheim; Stuttgart 70593 Germany
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49
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Pascua Y, Koç H, Foegeding EA. Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials. Curr Opin Colloid Interface Sci 2013. [DOI: 10.1016/j.cocis.2013.03.009] [Citation(s) in RCA: 94] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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50
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Stieger M, van de Velde F. Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods. Curr Opin Colloid Interface Sci 2013. [DOI: 10.1016/j.cocis.2013.04.007] [Citation(s) in RCA: 118] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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