ヒトの摂食メカニズムを考慮した力学測定およびヒト生理計測による食品テクスチャーの評価と加工食品の製品デザイン

抄録

This article outlines the outputs from a series of our research activities on food texture studies. This includes mechanical and physiological approaches to texture quantification and their applications to product design, which aims to meet the increased demand for foods/beverages that are palatable as well as safe for consumption. As a result of tremendous efforts and supports, we have published approx. 40 research papers, including original papers and reviews, since 2011. This can contribute to novel academic insights into the mechanism and behavior of food oral processing in humans and serve as a practical tool for industry to facilitate inter-company and international collaborations to produce qualified and standardized products.