Acta Scientific Biotechnology

Editorial Volume 2 Issue 6

Mastication and Texture of Food

Sarvesh Rustagi*

Assistant Professor, Department of Food Technology, Uttaranchal University, Dehradun, Uttarakhand, India

*Corresponding Author: Sarvesh Rustagi, Assistant Professor, Department of Food Technology, Uttaranchal University, Dehradun, Uttarakhand, India.

Received: July 31, 2021; Published: August 01, 2021

Mastication is one of the neurophysiological based complex processes, which involves the activities of masseter muscles. During mastication there is secretion of saliva which helps in the formation of bolus for swallowing. Texture was explained as a result of various structural and mechanical properties of food which are detected with the help of various senses. During the sensory analysis, texture perception is one of the important parameter. Thus there is a need of a novel technique for measuring mastication during chewing of various food products in in vivo conditions.


    Citation: Sarvesh Rustagi. “Mastication and Texture of Food”. Acta Scientific Computer Sciences 2.6 (2021): 01-02.


    Copyright: © 2021 Sarvesh Rustagi. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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