FOOD TEXTURE AND ITS EFFECT ON INGESTION, MASTICATION AND SWALLOWING

@inproceedings{Lucas2004FOODTA,
  title={FOOD TEXTURE AND ITS EFFECT ON INGESTION, MASTICATION AND SWALLOWING},
  author={Peter W. Lucas and Jan-Hendrik Prinz and Kalpana Rajesh. Agrawal and Iain G. Bruce},
  year={2004}
}
The oral processing of most semisolid and solid foods can be summarized in terms of two opposing mechanical influences: forces that fracture food particles versus those that make them adhere to each other. During either the ingestion of food into the mouth or the early stages of mastication, the aim of processing solid food particles is usually to fracture them. However, later on towards swallowing, adhesion is desirable in order to try to form a sticky food bolus that could clear the mouth of… CONTINUE READING

Similar Papers

Citations

Publications citing this paper.
SHOWING 1-10 OF 16 CITATIONS