Easiness of chewing and swallowing of cookie-like foods with altered three-dimensional stacked structure

Makoto Miura

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3Na] Physical property of food, Deglutition, Mastication function

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room N (2F N202)

Chair:Makoto Takemasa, Makoto Miura

11:15 AM - 11:30 AM

[3Na-09] Easiness of chewing and swallowing of cookie-like foods with altered three-dimensional stacked structure

*Makoto Miura¹, Wakana Sasaki¹, Takafumi Takano², Arisa Hakamada², Pengyu Xu³, Shin Yoneyama³ (1. Iwate University, 2. Roland DG Corporation, 3. SynCrest Inc.)

Keywords:Three-dimensional layered structure, Cookie-like food, Easiness of chewing and swallowing, Physical property, Biometrics

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