Food and Nutrition Sciences

Vol.4 No.2(2013), Paper ID 27717, 6 pages

DOI:10.4236/fns.2013.42020

 

Quantitative Analysis of Relationships between Masseter Activity during Chewing and Textural Properties of Foods

 

Yozo Miyaoka, Ichiro Ashida, Yuko Tamaki, Shin-ya Kawakami, Hajime Iwamori, Takako Yamazaki, Naoko Ito

 

Department of Health and Nutrition, Niigata University of Health and Welfare, Niigata, Japan
Department of Health and Nutrition, Niigata University of Health and Welfare, Niigata, Japan
Department of Health and Nutrition, University of Niigata Prefecture, Niigata, Japan.
Department of Health and Nutrition, Niigata University of Health and Welfare, Niigata, Japan;
Department of Health and Nutrition, Niigata University of Health and Welfare, Niigata, Japan
Department of Health and Nutrition, Niigata University of Health and Welfare, Niigata, Japan
Department of Health and Nutrition, Niigata University of Health and Welfare, Niigata, Japan

 

Copyright © 2013 Yozo Miyaoka, Ichiro Ashida, Yuko Tamaki, Shin-ya Kawakami, Hajime Iwamori, Takako Yamazaki, Naoko Ito et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


Y. Miyaoka, I. Ashida, Y. Tamaki, S. Kawakami, H. Iwamori, T. Yamazaki and N. Ito, "Quantitative Analysis of Relationships between Masseter Activity during Chewing and Textural Properties of Foods," Food and Nutrition Sciences, Vol. 4 No. 2, 2013, pp. 144-149. doi: 10.4236/fns.2013.42020.

Copyright © 2020 by authors and Scientific Research Publishing Inc.

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