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  • 1
    Electronic Resource
    Electronic Resource
    Solution properties of pullulan (1991)
    s.l. : American Chemical Society
    Macromolecules 24 (1991), S. 5590-5593 
    Details
    ISSN: 1520-5835
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ma00020a017
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Influence of age and dental status on chewing behaviour studied by EMG recordings during consumption of various food samples (2003)
    Oxford, UK : Blackwell Publishing Ltd.
    Gerodontology 20 (2003), S. 0 
    Details
    ISSN: 1741-2358
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Objective: To evaluate the effects of age and dental status on chewing performance in humans. Design: Electromyography recordings (EMG) were made during chewing of six foods (rice, beef, cheese, crispy bread, apple, and peanuts) to compare the masticatory patterns of four subject groups with different ages and dental status. Subjects: Nineteen elders (mean age 67.2 years) classified into three categories according to their number of opposing post-canine teeth pairs (i.e. functional units) and a control group of 10 young adults (mean age 26.5 years) with a high number of functional units. Main outcome measures: Number of chewing cycles, chewing time, total muscle activity and muscle activity per chew, burst and inter-burst durations, maximum and mean voltages from EMG recordings. Results: Time-related EMG parameters increased from young subjects to elderly subjects with high, middle and low dental status. Parameters related to EMG voltages per chew decreased in the same order among the different groups of subjects. These tendencies were observed for all the studied products. Subjects with weak muscle contraction may compensate for their poor chewing performance by lengthening both chewing cycle and sequence duration. Additional alterations in the chewing patterns were observed when age effect was associated with a dental status degradation in terms of number of functional units. Conclusion: Impairment in mastication for the elderly is due to both ageing and decreasing number of functional pairs of post-canine teeth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1741-2358.2003.00015.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of sample thickness on bite force studied with a multiple-point sheet sensor (2004)
    Oxford, UK : Blackwell Science Ltd
    Journal of oral rehabilitation 31 (2004), S. 0 
    Details
    ISSN: 1365-2842
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: summary  The aim of this study was to investigate the relationship between thickness of sample food and bite force. We designed a new sensor that can detect the pressure distribution between the incisor and molar teeth on one side, and the contact area between the food samples and the teeth. The force and contact area were directly measured in real time using the multiple-point sheet sensor, which is a very thin and flexible pressure-sensing device. Silicone rubber blocks were used as a sample food and were chewed with incisors and molars by 10 healthy women. The peak force, contact area, duration and impulse were greater between the incisors for a thicker specimen. The active pressure, defined as the ratio of the force to contact area, at peak was similar for different thicknesses. In contrast, with a 2 mm thick sample, the peak force and force related parameters were greatest in molar chewing. The force, contact area and duration were greater for molar chewing cycles than incisor ones. We verified that the thickness of samples influenced the chewing force of humans and the effects differed between incisors and molars.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2842.2003.01248.x
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  • 4
    Electronic Resource
    Electronic Resource
    LETTERS OF CORRECTION TO THE EDITOR (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 29 (1998), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.1998.tb00187.x
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  • 5
    Electronic Resource
    Electronic Resource
    ELECTROMYOGRAPHIC STUDY ON COOKED RICE WITH DIFFERENT AMYLOSE CONTENTS (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 29 (1998), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The texture of six varieties of cooked rice with different amylose contents was measured with a Texturometer. Masticatory behavior of the rice was evaluated using electromyography (EMG) of masticatory muscles. Differences in mastication patterns among the seven subjects examined were greater than between rice varieties. Masticatory behavior was more related to the adhesiveness and stickiness of rice as measured using a Texturometer than to the hardness. The number of chews and masticatory time, total duration of mastication and total muscle activities were highly correlated with each other, and were greater in cooked rice with a high amylose content, which showed low adhesiveness and stickiness values using a Texturometer. Cooked rice with a high amylose content was masticated with high masseter muscle activities. The ratio of jaw-opening muscle activity to the preceding jaw-closing muscle activity was low in high-amylose varieties, which corresponds to the ratio of stickiness to hardness using a Texturometer. Between-sample differences in mastication parameters were more apparent in the early stage of mastication, and no significant diference was observed in the late stage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.1998.tb00156.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effects of sugars and polyols on the gel-sol transition of agarose by differential scanning calorimetry
    Amsterdam : Elsevier
    Thermochimica Acta 206 (1992), S. 163-173 
    Details
    ISSN: 0040-6031
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0040-6031(92)85294-6
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