TY  - JOUR
  - Jack, F. R.,Gibbon, F.
  - 1995
  - August
  - International Journal of Food Science and Technology
  - Electropalatography in the study of tongue movement during eating and swallowing (a novel procedure for measuring texture-related behaviour).
  - Validated
  - ()
  - 30
  - 4
  - 415
  - 423
  - This preliminary study used electropalatography (EPG) to investigate one aspect of the oral phase of food consumption, namely the tongue's contact with the hard palate. Details of tongue dynamics were recorded using EPG during the consumption of three liquid and semisolid foods. The EPG printouts showed wave-like tongue movements against the palate, which were characterized by three phases: approach, full-contact and release. The duration and nature of these phases varied depending on the food being consumed. Preliminary observations suggest that EPG could be a useful technique in investigating the relationship between tongue movement and taste perception and food texture. Limitations of the technique in the study of eating and swallowing are suggested.
  - 0950-5423
  - ://A1995TN34400001
DA  - 1995/08
ER  - 

@article{V18794233,
   = {Jack,  F. R. and Gibbon,  F. },
   = {1995},
   = {August},
   = {International Journal of Food Science and Technology},
   = {Electropalatography in the study of tongue movement during eating and swallowing (a novel procedure for measuring texture-related behaviour).},
   = {Validated},
   = {()},
   = {30},
   = {4},
  pages = {415--423},
   = {{This preliminary study used electropalatography (EPG) to investigate one aspect of the oral phase of food consumption, namely the tongue's contact with the hard palate. Details of tongue dynamics were recorded using EPG during the consumption of three liquid and semisolid foods. The EPG printouts showed wave-like tongue movements against the palate, which were characterized by three phases: approach, full-contact and release. The duration and nature of these phases varied depending on the food being consumed. Preliminary observations suggest that EPG could be a useful technique in investigating the relationship between tongue movement and taste perception and food texture. Limitations of the technique in the study of eating and swallowing are suggested.}},
  issn = {0950-5423},
   = {://A1995TN34400001},
  source = {IRIS}
}