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.