ELECTROMYOGRAPHY AS A NOVEL METHOD FOR EXAMINING FOOD TEXTURE

被引：23

作者：

BOYAR, MM

KILCAST, D

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13958.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Integrated electromyographic (EMG) data from the masseter muscle were found to be related to the force exerted by the muscle during activity. The height of integrated EMG waves recorded on chewing gelatin and carrageenan gels revealed distinct differences throughout the chewing process, which assisted in the interpretation of previously reported subjective variations between these two gel systems.

引用

页码：859 / 860

页数：2