一种用于咀嚼过程中纹理感知属性的定量信息测量方法。

IF 2.8 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Luka Sturtewagen, Harald van Mil, Marine Devezeaux de Lavergne, Markus Stieger, Erik van der Linden, Theo Odijk
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引用次数: 0

摘要

我们已经计算了熵或信息测量先前报道的实验确定的感觉的时间优势(TDS)数据的纹理属性在整个咀嚼周期的两组乳剂填充凝胶。样品分为乳状液填充凝胶和双层乳状液填充凝胶。我们发现熵的度量遵循一条平均曲线,这是不同的每一组。熵曲线的细节可以作为对特定食物样本感知的指纹。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

A quantitative information measure applied to texture perception attributes during mastication

A quantitative information measure applied to texture perception attributes during mastication

A quantitative information measure applied to texture perception attributes during mastication

We have calculated an entropy or information measure of previously reported experimentally determined temporal dominance of sensations (TDS) data of texture attributes for two sets of emulsion filled gels throughout the mastication cycle. The samples were emulsion filled gels and two-layered emulsion filled gels. We find that the entropy measure follows an average curve, which is different for each set. The specifics of the entropy curve may serve as a fingerprint for the perception of a specific food sample.

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来源期刊
Journal of texture studies
Journal of texture studies 工程技术-食品科技
CiteScore
6.30
自引率
9.40%
发文量
78
审稿时长
>24 weeks
期刊介绍: The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing
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