Development of a method for measuring water absorbency or release of food during mastication


Water release or absorption of food is related to ease of swallowing for individuals with difficulties in mastication or swallowing. The aim of this study was to establish methods to mechanically measure and predict water releasing or absorptive tendency during mastication. There were ten ingredients used. Six, Japanese radish, carrot, potato, salmon… (More)
DOI: 10.1186/s40064-015-1249-3


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