Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 10 of 10 for “"Oral processing"”.
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Combining foods, combining tools: Understanding in vivo aroma release and sensory perception of composite foods
… as assessments often do not consider food oral processing during mastication and are performed on single or model foods. A multidisciplinary approach integrating in vivo aroma release, oral processing behaviour, and dynamic sensory methods is needed to have a better understanding of how the …
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Say cheese! Brain imaging of texture perception
… pathways of food texture perception during oral processing in the human brain. Oral processing presents technical challenges when analysed using functional magnetic resonance imaging (fMRI) and functional near-infrared spectroscopy (fNIRS). Thus, the work described within this thesis aimed …
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The nutritive, rheological and sensory quality of selected indigenous complementary foods used for 6 – 24 months infants and young children in African communities
… by factors including the porridge rheology, poor oral texture quality and low nutritional value of mainly the indigenous/local complementary porridges (CPs), but also some commercially available complementary porridges (CACFs) fed to infants and young children. The flow properties (viscosity) of …
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Factors affecting dietary intake, dietary change, nutritional status and appetite in older adults: impact of oral health status
… on a wider scale. It is well recognised that oral health can affect nutritional status and dietary intake, however the exact nature of this relationship and whether or not oral health would have a similar effect on dietary change, is unclear. A number of methods exist to improve nutritional …
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Delivering functional ingredients in chocolate – the effect of oral preference on chocolate sensory perception
… has specific rheological behaviour during oral processing that delivers its distinct sensory characteristics. When incorporating functional or flavouring ingredients into chocolate, these properties must be maintained to meet consumer expectation. Water-soluble and fat-soluble ingredients …
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Digestive Strategies, Fruit Processing, and Seed Dispersal in the Chimpanzees (Pan Troglodytes) and Redtail Monkeys (Cercopithecus Ascanius) of Kibale National Park, Uganda
… and physiological factors that shape fruit-processing behavior in redtail monkeys and chimpanzees and relate these findings to their services as seed dispersers. I present data collected between 1993 and 1996, including: results from gut passage experiments conducted on captive Cercopithecus …
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The Underused Mind: The Role of Cognition in Trait Boredom
… of sustained attention, executive function, and processing speed predicted trait boredom. Findings indicated a weak association between cognitive ability and trait boredom. However, trait boredom was associated with poorer sustained attention ability, marginally poorer oral processing speed and …
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Understanding affective response to food using facial electromyography: a preliminary look at individual differences
… using complementary methods that capture the temporally dynamic nature of food interaction may offer a more complete picture of the consumer experience. Such methods include facial electromyography, which can pick up changes in the facial muscles, often in the corrugator, levator, and zygomaticus …
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Evaluating the Aural/Oral Skills of Children Identified by the Slingerland Pre-Reading Screening Procedures
… tasks did so because of basic aural/oral processing difficulties, thirty-six kindergarten students were evaluated with the Slingerland screening device. One-third of those subjects obtained ratings of 11 Below "M" on the screening test, identifying them as subjects for this study. …
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Maximising seaweed concentration by considering different matrixes in food products and consumer sensory techniques
Despite the growth of the functional food convenience and snack market, seaweed containing food products have been limited to small quantities of imported produce; mainly as a salt replacer rather than a main ingredient. To improve this situation, this work investigates UK consumer expectations and …