Background Many studies have shown that changes in food textures are able to reduce food
intake via longer oral processing and slower eating rate, without a resultant decrease in food …

There is still a gap between instrumental measurement and sensory evaluation because of
the complexity of food texture in spite of many efforts. In sensory evaluation, the terms …

Food oral processing is not only important for the ingestion and digestion of food, but also
plays an important role in the perception of texture and flavor. This overall sensory …

Food consumption is determined by a range of factors that contribute to satiation, which
ends a meal, and satiety, which determines time between meals. Food structure and texture …

Abstract 'Satiation'and 'satiety'are key terms that have come to be widely used to help
understand processes involved in appetite control. Satiation is considered to be the signals …

Konjac glucomannan (KGM) is associated with the satiety-enhancing property by imparting
the food matrix with high viscosity. In the present study, rheology tests on KGM sol with …

Texture perception of food is a dynamic phenomenon depending on food properties and
oral processing. Several sensory techniques enable to measure texture perception over …

Oral processing during bread consumption is a key process related to the dynamics of
texture perceptions, sensory stimuli release and starch digestion. The aim of this study was …

Background: Food texture can moderate eating rate and ad libitum energy intake. Many
foods are combined with condiments when consumed and the texture and eating properties …

Satiety expectations can be closely related to the structural changes that take place in the
mouth. An important role of hydrocolloids is to impart viscosity, which has a key effect on the …