Fast or slow-foods? Describing natural variations in oral processing characteristics across a wide range of Asian foods.

@article{Forde2017FastOS,
  title={Fast or slow-foods? Describing natural variations in oral processing characteristics across a wide range of Asian foods.},
  author={Ciar{\'a}n G Forde and Claudia Shu-Fen Leong and E Chia-Ming and Keri McCrickerd},
  journal={Food & function},
  year={2017},
  volume={8 2},
  pages={595-606}
}
The structural properties of foods have a functional role to play in oral processing behaviours and sensory perception, and also impact on meal size and the experience of fullness. This study adopted a new approach by using behavioural coding analysis of eating behaviours to explore how a range of food textures manifest as the microstructural properties of eating and expectations of fullness. A selection of 47 Asian foods were served in fixed quantities to a panel of participants (N = 12) and… CONTINUE READING