Search results for "Food texture"
showing 3 items of 3 documents
Review: the Use of Electromyography on Food Texture Assessment
2001
Sensory evaluation (SE) involves evoking, measuring and interpreting human responses to the properties of foods. Among these properties texture is an important one for food acceptability. Texture is mainly perceived through mastication, a process that changes food characteristics throughout time by comminuting and salivation. Electromyography (EMG) has emerged as a new tool in sensory evaluation mainly for assessing texture characteristics. Thus, it is interesting to analyze the knowledge so far generated and the procedures employed. Bipolar surface electrodes are placed on the four main masticatory muscles (masseter right-left and temporalis right-left) and their electric activity recorded…
Modifying the texture of foods for infants and young children
2015
The first section of this chapter describes the evolutions in oral physiology (anatomical motor components, oral motor skills and feeding skills) in healthy children (< 3 years). The second section describes how each type of texture is accepted at each oral physiology stage, and how exposures to textures impact oral physiology development and acceptability of textures. The third section shows how the need to modify food texture for infant foods is addressed, through national regulations or recommendations from public health bodies, and describes practices of texture modification, based on national surveys and case reports (including baby-led weaning). The chapter is closed by a commentary o…
Texture matters- Food pieces and developmental milestones
2022
Objectives and Study: While breastfeeding practices and age at complementary feeding introduction are well-recognised features of infant feeding, introduction to food texture has received little attention. Yet, timely exposure to diverse food textures could relate to later development of eating skills for proper chewing of food pieces, eating behaviour patterns and ultimately healthy growth. Moreover, the muscles involved in chewing praxis are the same as those involved in language praxis. The present study investigates the effects of introduction of food pieces on the development of gross motor skills and language expression in early life. - Methods We used data from the ELFE study (Étude …