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Data from Chewing and Swallowing Processes as a Fingerprint for Characterizing Textural Food Product Properties

Grau Meló, Raúl; Pérez Jiménez, Alberto José; Hernández-Torralba, Sergio; Barat Baviera, José Manuel; Talens Oliag, Pau; VERDÚ AMAT, SAMUEL (Springer-Verlag, 2024-01)

[EN] Eating is a complex action. When it is performed, lots of facial movements that depend on food and consumer characteristics take place. Several techniques and methodologies are available to evaluate them, and some are ...
Desarrollo de un dispositivo biomecánico para la medida del desgaste por masticación en el esmalte dental y su caracterización estructural a escala micrométrica

Lakhal Lachhab, Yassmin (Universitat Politècnica de València, 2022-09-05)

[ES] El presente TFM tiene como objetivo el desarrollo de un nuevo dispositivo biomecánico de medida de desgaste por masticación en esmalte dental humano causado por micropartículas de origen biológico (fitolitos) que se ...
The Effect of the Texture of Two Energy Bars on the Oral Processing of Cyclists: An Exploratory Study

Jiménez-Pérez, Irene; Aladro-Gonzalvo, Arian Ramón; Vera Morán, Antonio; Camacho-García, Andrés; Encarnación-Martínez, Alberto; Pérez-Soriano, Pedro (MDPI AG, 2023-02)

[EN] In cycling, a wide range of ergogenic foods with a variety of flavours, shapes, and textures are available. The timing of their consumption and their correct oral processing can influence the performance of athletes. ...

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