Remember Me
Or use your Academic/Social account:


Or use your Academic/Social account:


You have just completed your registration at OpenAire.

Before you can login to the site, you will need to activate your account. An e-mail will be sent to you with the proper instructions.


Please note that this site is currently undergoing Beta testing.
Any new content you create is not guaranteed to be present to the final version of the site upon release.

Thank you for your patience,
OpenAire Dev Team.

Close This Message


Verify Password:
Verify E-mail:
*All Fields Are Required.
Please Verify You Are Human:
fbtwitterlinkedinvimeoflicker grey 14rssslideshare1
Rosenthal, Andrew J.; Share, Carmen (2014)
Publisher: Elsevier
Languages: English
Types: Article

Classified by OpenAIRE into

mesheuropmc: food and beverages, stomatognathic system, digestive, oral, and skin physiology
Hutchings and Lillford’s (Journal of Texture Studies, 19, 103-115, 1988) proposed a “breakdown path” whereby particle size reduction occurs through mastication in conjunction with the secretion of saliva to form a swallowable bolus. The swallowing trajectory of whole peanuts, peanut meal and peanut paste were studied with the temporal dominance of sensations technique. The sensations for whole peanuts progressed from hard, to crunchy, to chewy, to soft and ended compacted on teeth. Predictably peanut meal missed out the first two sensations, progressing from chewy, to soft and ending compacted on teeth. However peanut paste, which starts as a soft suspension with relatively little structure appears to thicken and stick to the palate during oral processing. We propose that the “hard to swallow” sensation elicited by peanut paste may be due to water absorption from the saliva as they mix in the mouth.
  • The results below are discovered through our pilot algorithms. Let us know how we are doing!

    • Bruzzone, F., Ares, G., & Gimenez, A. (2013). Temporal aspects of yoghurt texture perception. International Dairy Journal, 29(2), 124-134.
    • Chen, J. (2009). Food oral processing-A review. Food Hydrocolloids, 23, Citerne, G. P., Carreau, P. J., & Moan, M. (2001). Rheological properties of peanut butter. Rheologica Acta, 40(1), 86-96.
    • De Man, J. M. (1990). Rheological Properties of Peanut Butter. Chemie Mikrobiologie Technologie der Lebensmittel, 12(6), 171-178.
    • Deleris, I., Saint-Eve, A., Dakowski, F., Semon, E., Le Quere, J. L., Guillemin, H., et al. (2011). The dynamics of aroma release during Engelen, L., Fontijn-Tekamp, A., & van der Bilt, A. (2005). The influence of Kim, S., Willett, J. L., Carriere, C. J., & Felker, F. C. (2002).
    • Ng, M., Lawlor, J. B., Chandra, S., Chaya, C., Hewson, L., & Hort, J. (2012).
    • Paulsen, M. T., Naes, T., Ueland, Ø., Rukke, E.-O., & Hersleth, M. (2013).
    • Pereira, L. J., de Wijk, R. A., Gaviao, M. B. D., & van der Bilt, A. (2006).
    • Shakerardekani, A., Karim, R., Ghazali, H. M., & Chin, N. L. (2013).
  • No related research data.
  • Discovered through pilot similarity algorithms. Send us your feedback.

Share - Bookmark

Cite this article