scholarly journals Cooking Methods for a Soft Diet Using Chicken Based on Food Texture Analysis

2017 ◽  
Vol 63 (4) ◽  
pp. 256-262
Author(s):  
Emi WATANABE ◽  
Masami MAENO ◽  
Jun KAYASHITA ◽  
Ken-ichi MIYAMOTO ◽  
Miho KOGIRIMA
2011 ◽  
Vol 345 ◽  
pp. 417-422
Author(s):  
Ming Cong ◽  
Tong Zhan Liu ◽  
Zhan Bo Chang ◽  
Wei Liang Xu

To meet the demand of the food texture analysis, dental training, speech therapy and temporomandibular joint (TMJ) research, a device is required to enable the reproduction of human chewing behaviour accurately. Based on the biological structure of masticatory system, this paper presented a robotic model for human chewing system in Solidworks, and analyzed the kinematics character for the masticatory robot via ADAMS. Results have showed that the robotic model is proper to reproduce the human chewing behaviour.


Author(s):  
Cheng Sun ◽  
John Bronlund ◽  
W.L. Xu ◽  
Loulin Huang ◽  
Marco P Morgenstern

2011 ◽  
Vol 59 (5) ◽  
pp. 1477-1480 ◽  
Author(s):  
Michael H. Tunick

EDIS ◽  
2017 ◽  
Vol 2017 (6) ◽  
Author(s):  
Brian J. Estevez ◽  
Chad Carr ◽  
Larry F. Eubanks

  A visual representation of the beef retail cuts along with suggested cooking methods.


2008 ◽  
Vol 14 (2-3) ◽  
pp. 89-164 ◽  
Author(s):  
Birgitte Nielsen ◽  
Fritz Albregtsen ◽  
Havard E. Danielsen

Sign in / Sign up

Export Citation Format

Share Document