Coffee beans as a natural test food for the evaluation of the masticatory efficiency

Schneider, G. ; Senger, B.

Oxford UK : Blackwell Science Ltd
Published 2001
ISSN:
1365-2842
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Medicine
Notes:
A lot of test foods have been used during this century to evaluate the masticatory ability of human subjects. Nevertheless, none has been universally admitted. If the test food by itself is of importance, attention should also be paid to its behaviour during the chewing test procedure. Therefore, we analysed step by step coffee beans through the processing of the chewing test and a dry sieving method. The development of a compression test and a computer simulation have shown that groups of 11 coffee beans give satisfactory results and deserve to be used in mastication studies.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1046/j.1365-2842.2001.00699.x
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autor Schneider, G.
Senger, B.
book_url http://dx.doi.org/10.1046/j.1365-2842.2001.00699.x
datenlieferant nat_lic_papers
hauptsatz hsatz_simple
identnr NLZ243049854
insertion_date 2012-04-27
issn 1365-2842
journal_name Journal of oral rehabilitation
materialart 1
notes A lot of test foods have been used during this century to evaluate the masticatory ability of human subjects. Nevertheless, none has been universally admitted. If the test food by itself is of importance, attention should also be paid to its behaviour during the chewing test procedure. Therefore, we analysed step by step coffee beans through the processing of the chewing test and a dry sieving method. The development of a compression test and a computer simulation have shown that groups of 11 coffee beans give satisfactory results and deserve to be used in mastication studies.
package_name Blackwell Publishing
publikationsjahr_anzeige 2001
publikationsjahr_facette 2001
publikationsjahr_intervall 7999:2000-2004
publikationsjahr_sort 2001
publikationsort Oxford UK
publisher Blackwell Science Ltd
reference 28 (2001), S. 0
search_space articles
shingle_author_1 Schneider, G.
Senger, B.
shingle_author_2 Schneider, G.
Senger, B.
shingle_author_3 Schneider, G.
Senger, B.
shingle_author_4 Schneider, G.
Senger, B.
shingle_catch_all_1 Schneider, G.
Senger, B.
Coffee beans as a natural test food for the evaluation of the masticatory efficiency
Blackwell Science Ltd
A lot of test foods have been used during this century to evaluate the masticatory ability of human subjects. Nevertheless, none has been universally admitted. If the test food by itself is of importance, attention should also be paid to its behaviour during the chewing test procedure. Therefore, we analysed step by step coffee beans through the processing of the chewing test and a dry sieving method. The development of a compression test and a computer simulation have shown that groups of 11 coffee beans give satisfactory results and deserve to be used in mastication studies.
1365-2842
13652842
shingle_catch_all_2 Schneider, G.
Senger, B.
Coffee beans as a natural test food for the evaluation of the masticatory efficiency
Blackwell Science Ltd
A lot of test foods have been used during this century to evaluate the masticatory ability of human subjects. Nevertheless, none has been universally admitted. If the test food by itself is of importance, attention should also be paid to its behaviour during the chewing test procedure. Therefore, we analysed step by step coffee beans through the processing of the chewing test and a dry sieving method. The development of a compression test and a computer simulation have shown that groups of 11 coffee beans give satisfactory results and deserve to be used in mastication studies.
1365-2842
13652842
shingle_catch_all_3 Schneider, G.
Senger, B.
Coffee beans as a natural test food for the evaluation of the masticatory efficiency
Blackwell Science Ltd
A lot of test foods have been used during this century to evaluate the masticatory ability of human subjects. Nevertheless, none has been universally admitted. If the test food by itself is of importance, attention should also be paid to its behaviour during the chewing test procedure. Therefore, we analysed step by step coffee beans through the processing of the chewing test and a dry sieving method. The development of a compression test and a computer simulation have shown that groups of 11 coffee beans give satisfactory results and deserve to be used in mastication studies.
1365-2842
13652842
shingle_catch_all_4 Schneider, G.
Senger, B.
Coffee beans as a natural test food for the evaluation of the masticatory efficiency
Blackwell Science Ltd
A lot of test foods have been used during this century to evaluate the masticatory ability of human subjects. Nevertheless, none has been universally admitted. If the test food by itself is of importance, attention should also be paid to its behaviour during the chewing test procedure. Therefore, we analysed step by step coffee beans through the processing of the chewing test and a dry sieving method. The development of a compression test and a computer simulation have shown that groups of 11 coffee beans give satisfactory results and deserve to be used in mastication studies.
1365-2842
13652842
shingle_title_1 Coffee beans as a natural test food for the evaluation of the masticatory efficiency
shingle_title_2 Coffee beans as a natural test food for the evaluation of the masticatory efficiency
shingle_title_3 Coffee beans as a natural test food for the evaluation of the masticatory efficiency
shingle_title_4 Coffee beans as a natural test food for the evaluation of the masticatory efficiency
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titel Coffee beans as a natural test food for the evaluation of the masticatory efficiency
titel_suche Coffee beans as a natural test food for the evaluation of the masticatory efficiency
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