Searched for: subject%3A%22mastication%22
(1 - 9 of 9)
document
Mookhoek, S.D. (author), Liu, G. (author), Erkens, S.M.J.G. (author), Giezen, C. (author), Voskuilen, J.L.M. (author)
In this work ageing protocols for asphalt and mastics were developed and investigated; i.e representation of the field ageing and their acceleration degree. Here it was aimed to age laboratory prepared specimen analogous to naturally aged materials in the field and compare their material properties. Such simulation of ageing is of importance in...
conference paper 2014
document
García, Á. (author), Schlangen, E. (author), van de Ven, M. (author), van Vliet, D. (author)
The objective of this research is to examine the induction heating of mastic through the addition of electrically conductive fillers and fibers (graphite and steel wool), and to prove that this material can be healed with induction energy. The effect of fibers content, sand-bitumen ratio and the combination of fillers and fibers on the induction...
article 2011
document
García, A. (author), Schlangen, E. (author), van de Ven, M. (author), van Vliet, D. (author)
It is well known that the healing rates of asphalt courses increase with the temperature. A new method, induction heating, is used in this paper to increase the lifetime of asphalt concrete pavements. Mastic will be first made electrically conductive by the addition of conductive fibers. Then it will be heated via induction energy. This will...
article 2011
document
Zijlstra, N. (author), de Wijk, R.A. (author), Mars, M. (author), Stafleu, A. (author), de Graaf, C. (author), TNO Kwaliteit van Leven (author)
article 2009
document
de Wijk, R.A. (author), Polet, I.A. (author), Bult, J.H.F. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
Vibromyography was used to quantify oral activity during the processing of well-characterized semi-solid model foods whilst subjects assessed the intensity of the sensory attributes to thick, creamy, melting, fatty, rough and liking. A series of eleven starch-based vanilla custard desserts was prepared with five different viscosities, three...
article 2008
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de Wijk, R.A. (author), Zijlstra, N. (author), Mars, M. (author), de Graaf, C. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
Two studies investigated the effect of a food's viscosity on bite size, bite effort and food intake using a standardized protocol in which subjects sipped through a straw every 20 s for a period of 15 min from one of two products, a chocolate-flavored dairy drink and a chocolate-flavored dairy semi-solid, matched for energy density. In the first...
article 2008
document
Engelen, L. (author), van den Keybus, P.A.M. (author), de Wijk, R.A. (author), Veerman, E.C.I. (author), Amerongen, A.V.N. (author), Bosman, F. (author), Prinz, J.F. (author), van der Bilt, A. (author), TNO Kwaliteit van Leven (author)
Saliva is expected to be of significance for the perception of food stimuli in the mouth. Mixing the food with saliva, including breakdown and dilution, is considered to be of large importance for semi-solids as these products are masticated without chewing. It is known that there are large variations in composition of saliva originating from...
article 2007
document
Kalsbeek, H. (author), de Baat, C. (author), Kivit, M.M. (author), de Kleijn de-Vrankrijker, M.W. (author)
In this study oral health of elderly persons as perceived by the subjects was evaluated. Phenomena often mentioned were problems with chewing and biting, dry mouth, retention of food particles between teeth or below the prosthesis, (in edentates) sensitivity of teeth for warm or cold foods and (in edentates) lack of retention of the lower...
article 2001
document
Kalsbeek, H. (author), de Baat, C. (author), Kivit, M.M. (author), de Kleijn-de Vrankrijker, M.W. (author), TNO Preventie en Gezondheid (author)
With the aim to get information on oral health, professional dental care and oral hygiene habits a study was performed on persons aged 60 up to 79 years in Haarlem, the Netherlands. After an interview an oral examination was performed, using a mirror and a pocket lamp. Of all persons approached, 376 (38%) participated in the clinical part of the...
article 2000
Searched for: subject%3A%22mastication%22
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