The influence of auditory and visual information on the perception of crispy food

dc.creatorPocztaruk, RD
dc.creatorAbbink, JH
dc.creatorde Wijk, RA
dc.creatorFrasca, LCD
dc.creatorGaviao, MBD
dc.creatorvan der Bilt, A
dc.date2011
dc.dateJUL
dc.date2014-07-30T19:38:18Z
dc.date2015-11-26T17:51:08Z
dc.date2014-07-30T19:38:18Z
dc.date2015-11-26T17:51:08Z
dc.date.accessioned2018-03-29T00:34:29Z
dc.date.available2018-03-29T00:34:29Z
dc.identifierFood Quality And Preference. Elsevier Sci Ltd, v. 22, n. 5, n. 404, n. 411, 2011.
dc.identifier0950-3293
dc.identifierWOS:000290068400002
dc.identifier10.1016/j.foodqual.2010.11.008
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/73464
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/73464
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1289894
dc.descriptionThe influence of auditory and/or visual information on the perception of crispy food and on the physiology of chewing was investigated. Participants chewed biscuits of three different levels of crispness under four experimental conditions: no masking, auditory masking, visual masking, and auditory plus visual masking. The order of the four masking condition blocks was randomized. The sound of chewing was masked by loud sounds on a headphone and visual masking of the food was achieved by closing the eyes. We measured skull vibration and the number of chewing cycles until swallowing. Subsequently, texture and sound attributes were scored. Auditory masking led to significant lower scores on the attributes sound and snapping, but only for the participants who started the experiments with auditory plus visual masking. The other participants were not influenced by auditory masking. The memory of the unmodified stimuli helped to maintain accurate sound perception in later trials. (c) 2011 Elsevier Ltd. All rights reserved.
dc.description22
dc.description5
dc.description404
dc.description411
dc.descriptionUniversity Medical Center Utrecht
dc.descriptionInstitute for Dental Sciences, The Netherlands
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Quality And Preference
dc.relationFood. Qual. Prefer.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectMastication
dc.subjectAuditory
dc.subjectVisual
dc.subjectMasking
dc.subjectFood
dc.subjectPerception
dc.subjectTexture
dc.subjectCrispness
dc.subjectOral Physiology
dc.subjectCrushing Sounds
dc.subjectSensory Evaluation
dc.subjectSolid Food
dc.subjectTexture
dc.subjectMastication
dc.subjectProduct
dc.subjectCrunchy
dc.subjectForce
dc.subjectModel
dc.titleThe influence of auditory and visual information on the perception of crispy food
dc.typeArtículos de revistas


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